Tex Mex Meatballs

I don’t eat meat on a daily basis mostly because of the hair graying tryptophan and because I get more bang for my buck with milk and it’s calcium. Calcium has been a big part of keeping my weight in check and my teeth white. When I do eat meat I try to take the extra steps to minimize the issues of meat by pairing it with a sugar source and a gelatin source. These meatballs check the gelatin box. You will need my homemade “Bone Broth Raisin Enchilada Sauce” for this one, which is quick to make and is on my RECIPES page, to have that gelatin balance.

Start with a pound of ground beef. I use a grass-fed 80/20. Put the ground beef in a bowl and sprinkle over the top a half teaspoon of baking soda. Add in an egg, one big jalapeno, seeded and chopped, a half of a medium onion chopped, 1-teaspoon of powdered cumin, 1-teaspoon of salt, a half teaspoon of garlic powder and 2-tablespoons of masa harina flour. Mix all this up, and let sit for about 15-minutes or more. I like to not overwork the meat too much so I mix it up with a wire potato masher. After the meat rests, lay out a sheet of parchment paper or waxed paper and form the meatballs into about 17 meatballs.

In a large frying pan over medium-high heat add in about a tablespoon of beef tallow, and get it hot, then add in the meatballs. Brown the meatballs on all sides. At this stage you can add in one cup of bone broth and continue on or add in two-cups cook the meatballs and just before adding in the enchilada sauce, pour one-cup back out for lunch the next day! The meatballs add a lot of flavor to the broth, especially that masa flavor. I used chicken bone broth. Cook the meatballs for about twenty minutes or so.

Add in two cups of enchilada sauce or my homemade one. Trust me it is worth the twenty minutes to make! Finish cooking these meatballs until the sauce gets thick and coats the meatballs well. Serve these topped with shredded cheddar and fresh minced cilantro. These are the best meatballs I have ever had because of the taste, but also the meatball texture. I don’t miss the corn tortilla from the enchilada at all because of the masa flavor in the meatballs. I am thinking a couple of these meatballs the next day with a fried egg would be really good!