Wednesday, February 2, 2011

Cilantro-Serrano Meatballs in Tex-Mex Tomato Sauce - Dairy and Gluten Free

It was fantastically cold here today with a low of -42F here at my house.  When the weather turns bitterly cold I crave food that warms and satisfies not only body but also soul.  For me that means hearty food with a spicy kick.  These Cilantro-Serrano Meatballs in Tex-Mex Tomato Sauce sit on a bed of brown rice pasta and are topped with over easy eggs and a sprinkling of fresh cilantro.  I know that this sounds like an odd combination but try it!  The eggs add a richness to this dish that makes this oh so comforting.

Cilantro-Serrano Meatballs in Tex-Mex Tomato Sauce 

1 1/2 lbs lean ground beef
1 medium onion
1/2 large bunch fresh cilantro
1 serrano pepper
4 large cloves garlic
2 eggs
1 tsp seasoning salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp black pepper

2 tbs olive oil
1 medium onion, finely chopped
1 cup bell pepper, finely chopped
3 large cloves garlic, finely chopped
1/2 large bunch cilantro, finely chopped and divided
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp seasoning salt
pinch cayenne
1 can petite diced tomato
1 15 ounce can tomato sauce
1 8 ounce can El Pato Tomato Sauce
1 1/2 cups water

Finely chop the onion, garlic, cilantro, and serrano pepper in a food processor.
Combine the ground beef with the processed vegetables, eggs, and seasonings.
Roll into about 24 walnut sized meatballs.
In a large skillet with a tightly fitting lid, lightly brown the meatballs in the olive oil.
Remove the meatballs from the skillet and saute the onion, bell pepper and garlic for the sauce until tender.
Add the seasonings and 1/2 of the chopped cilantro.
Continue to saute until the spices are fragrant.  
Add the diced tomato, tomato sauce, El Pato sauce and water.
Bring the sauce to a simmer.
Place the browned meatballs into the sauce and bring back to a simmer.
Cover and simmer on low heat for at least 30 minutes.
Sprinkle 1/2 of the remaining chopped cilantro over the top and do not stir in.
Cover and continue to cook for 15 minutes longer.
Meanwhile cook the brown rice pasta.
Just before serving either fry your eggs over easy or poach them.
Serve the meatballs and sauce on a bed of brown rice pasta topped with the eggs and the remaining chopped cilantro.


  1. I think I am making spaghetti and meatballs tonight for dinner. The rice pasta goes without saying. I was actually able to adapt a Food Network meatball recipe that came out pretty good. I hope yours turned out delicious.

  2. Very interesting combination, packed with flavor and just perfect for a cold winter day! Hope you are feeling better.

  3. MMMMMMMM,..When I first read serrano, I thaught of Serrano ham & thaught that would be so tasty but with Serrano pepper, it will be & taste equally good!


  4. I will have to try the meatballs....minus the egg!
    Bet my boys would like it tho!!
    Hope spring comes soon!

  5. Wow the eggs make this an exceptional combination. Bet it tastes yummy too!


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