Taco meatball skillet

Instructions

1. Heat oven to 200°C (400°F) and lightly coat a sheet pan with a little oil.
2. In a large bowl, stir together the breadcrumbs and ¼ cup of the beer and set aside.
3. Set a large cast iron skillet or sauté pan over medium heat and add in 3 teaspoons of oil. Add in the onion, season with salt and pepper, and cook for 3 to 4 minutes until tender and lightly golden brown. Stir in the garlic, remove from the heat, and transfer half into the bowl with the breadcrumb mixture. Set aside to cool slightly.
4. Meanwhile, in a small bowl, stir together the chili powder, cumin, dried oregano and red pepper flakes. Add half of this spice mixture into the breadcrumb mixture and stir well to combine. Add in the egg and ground beef, season with ½ teaspoon of salt and ¼ teaspoon of pepper, and, using two forks or your fingers almost like rakes, mix just until combined.
5. Divide the mixture onto the prepared sheet pan into roughly 20 walnut sized mounds and roll into meatballs. If the mixture is sticking to your hands, lightly dampen them with tap water before continuing to form the meatballs.
6. Bake the meatballs for 14 to 16 minutes or until cooked through.
7. Meanwhile, prepare the sauce and toppings. Return the pan to medium heat and add in the remaining spice mixture. Cook for 1 minute to toast the spices and bring the flavours together then deglaze the pan with the remaining ½ cup of beer. Stir in the tomato paste along with ½ cup of water and whisk until smooth. Stir in the salsa and turn the heat down to low.
8. Add the meatballs into the sauce, cover, and bring to a simmer. Cook for 5 minutes to bring the flavours together.
9. To serve, top the meatball skillet with some sour cream, grated cheddar cheese, pickled jalapenos, chopped tomatoes, green onion, corn chips and coriander (cilantro). Serve with flour tortillas or rice, if desired.