Mexican Stuffed Meatballs

I have written about fusion before but I feel what we home chefs really attempt to do is merge a classic idea and put in an ethnic spin on it.  I know you are about to say that is what fusion is but I am distinguishing that I am not trying to be fancy.  I am simply trying a twist on an old recipe into something that I would like even better.

I really like when the cheese is on the inside of creations.  Putting it inside ground meat is an obvious.  In this case, I spiced up the ground chicken meat – hot Mexican chili powder and filled it a Mexican styled cheese.

Ingredients:

• 1 lb ground chicken
• 3/4 cup of bread crumbs
• 2 eggs
•  1 tbsp of Hot Mexican Chili Powder
• Salt & Pepper to taste
• 1/2 block of cheese, diced (I can’t remember what cheese I used but a queso or white cheese is a good compliment)
• 1 – 28 oz can of Diced tomatoes
• 1 tbsp each Oregano & Hot Mexican Chili powder
• 1 tbsp canola oil
• 1/2 yellow onion
• 3 carrots
• 2 stalks of celery

Directions:

In a bowl, combine all the ingredients and mix well.  Roll the ground meat in your hands forming balls just a little larger than golf balls.  Take 1 finger and form an indentation in the meat.  Insert the cheese and cover with the meat using your thumbs and roll in your hands again to have a good seal all over.

Place on a baking tray and cook in a 325 degree oven for 15 – 20 minutes.

In a saute pan, add the oil and saute the vegetables until softened about 5 minutes.  Add the spices and the tomatoes and simmer for 15  – 2 minutes.  Add the meatballs to the saute pan and simmer for 30 minutes covered.  Enjoy!