Meatballs "Taco"

Ingredients:

• 2.2 kg ground beef
• 1.5 cups crumbled stale bread
• 3/4 cup milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped parsley
• 2 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp coarse salt
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 teaspoon freshly ground black pepper
• 4 large eggs
• 450 g pepper jack cheese, cut into small cubes
• 1/4 cup olive oil

Preparation:

1. Line 2 baking sheets with parchment paper. In a large bowl, combine the ground beef, breadcrumbs, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper, and eggs. Mix well with your hands. Scoop 1 tablespoon of the meat mixture, add a piece of cheese, and form a ball with the cheese inside using your hands. Place the meatballs on the lined baking sheets and freeze until firm, about 10-15 minutes.
2. Heat olive oil in a heavy-bottomed saucepan or large skillet over medium-high heat. Add the meatballs, being careful not to overcrowd, and cook in 5 batches of 25, turning to brown evenly, for 5-7 minutes per batch. Transfer to paper towels to drain excess oil.
   
   

   Freezing stage

   
   At this point, you can freeze the meatballs. Place the fried meatballs in a single layer on lined baking sheets and place them in the freezer. Once frozen, divide them into freezer bags, 5 batches of 25 each, and return them to the freezer.
   
   

   Warm-up stage

   
   Place frozen meatballs on a baking sheet and bake in a preheated oven at 175°C for 15 minutes.
3. Serve meatballs over rice, in tacos, or as an appetizer for any occasion.
   
   Meatballs with rice:
   Divide 2 cups of cooked rice among eight bowls. Top each with 3 meatballs, then top with 2 tablespoons of salsa and 2 tablespoons of sour cream. Garnish with finely chopped cilantro and a lime wedge.
   
   Meatball tacos:
   Microwave 8 large soft corn tortillas for about 30 seconds. Place one tortilla on each serving plate and top with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons shredded cheddar, and 2 tablespoons pico de gallo. Fold the tortillas in half and serve.
   
   Meatball appetizer:
   Place 1.5 cups of guacamole in a bowl. Place the bowl on a serving platter and arrange 25 meatballs around it. Insert toothpicks into a few meatballs. Place a few extra toothpicks in a container and set aside. Sprinkle with cilantro leaves.