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Makes approximately 100 meatballs
- 3 pounds ground beef
- 1 1/2 cups panko-style breadcrumbs
- 3 eggs
- 1/4 cup chopped fresh cilantro
- 2 Tablespoons chopped fresh mint
- 1 Tablespoon salt
- 1 ½ tsp Mexican oregano
- ¾ tsp ground black pepper
- 1 jar of Frontera Chipotle Salsa
- 1 bottle of Bohemia Beer
- 1-20 ounce can of tomato puree
- 2 Tablespoons dark brown sugar
- Mix the ground beef, breadcrumbs, eggs, cilantro, mint, salt, oregano and black pepper together in a large bowl until well incorporated. Form meat mixture into balls, about 1”-1 ½”.
- Bake the meatballs at 400 on 2 foil lined baking sheets until nice and brown and fully cooked, about 10-15 minutes.
- Combine the salsa, beer, tomato puree, dark brown sugar and 1 teaspoon salt in a slow cooker and turn on low. Add in all the meatballs. Once hot, the meatballs are ready to serve and can be held in the slow cooker on low for 3-4 hours. Serve individually with tooth picks or let guests help themselves with a spoon.
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