Gentle readers…I’ve been making this Mexican Meatballs recipe since its debut in the July 2006 issue of Real Simple and I loved it and made it so much that I had to shut it out of my life for a little bit and then sadly forgot out about it. Talk about out of sight out of mind eh?

So the other day I was thinking about past recipes during the time when I really started cooking like a mad woman and this one surfaced to the top. I decided to make these tonight and it’s still as good as a recipe as it’s always been. I’m not sure what I like about it so much, since it real simple (wink, wink) but I just love the flavors. The one thing I’ve changed about this recipe is about 3-4 minutes before the 25 minutes is up, I add shredded pepper jack cheese on top of the meatballs to give it that extra oomph. I completed my meal with my favorite refried bean recipe from Cooking Light and some fresh mango with toasted coconut. Perfect little Tuesday night meal!