MEXICAN MEATBALLS
I started making these meatballs years ago and brought them to every event imaginable. I never brought home leftovers and have been asked for the recipe so many times, I started bringing copies with me. Depending on the crowd you are going to feed, you can make these mild or spicy. Easy to make and they freeze well for pre-planning.
Provided by CaribbeanQueen
Categories Pork
Time 1h10m
Yield 40 meatballs, 20 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
- Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.
- Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
- Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
- For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.
Nutrition Facts : Calories 232.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1
MEXICAN TACO MEATBALLS
This recipe is wonderful as an appetizer, served with crusty bread, or as a main dish, served in sub rolls and sprinkled with cheese, or you can add a (15 oz.) can of beans and serve as a meatball chili. It is one of my favorite recipes because it is so easy to prepare and so versatile. I often keep this hot in a crockpot to take to pot lucks and a get together with family and friends.
Provided by Judy-Jude
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste.
- Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil.
- Drain meatballs on paper towels.
- In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs.
- Simmer for 30 minutes.
SMOKY MEATBALL SUBS
A staple in Mexican cooking, ancho chili is the dried version of the ripe poblano pepper and is used to make rich sauces, stews, and soups. Incorporate this smoky pepper into the meatballs and sauce for a mild, fruity heat.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.
- About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.
Nutrition Facts : Calories 499, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 127 milligrams, Sodium 794 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 31 grams
MINI MEXICAN MEATBALLS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
- Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
- Drizzle the crema over the meatballs and sprinkle with the cilantro.
MEXICALI APPETIZER MEATBALLS
Add a bit of heat with our Mexicali Appetizer Meatballs. Thanks to A.1. Original Sauce and salsa, these Mexicali Appetizer Meatballs are extra appetizing.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Combine salsa and A.1. Mix 1/3 cup with meat, egg and bread crumbs just until blended.
- Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
- Bake 12 to 15 min. or until done (160ºF). Place meatballs in serving dish; add remaining salsa mixture and stir gently to coat.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0.6407 g, Sugar 0 g, Protein 9 g
MEATBALLS MEXICANA AND RICE
I got a basic recipe for this from a friend many years ago. Since then, I've tweaked it to fit my family's taste. It sounds like a lot of work, but it really isn't. We find that this is one of our favorite recipes.
Provided by Cindy Newell
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
- Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
- When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 68.7 g, Cholesterol 69 mg, Fat 18.1 g, Fiber 5.5 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 752.7 mg, Sugar 9.9 g
SMOKY MEXICAN MEATBALL STEW
A simple spicy meatball recipe that makes a great alternative to beef chilli
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
- Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
- Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.
Nutrition Facts : Calories 577 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
MEXICAN MEATBALLS WITH CHIPOTLE SAUCE ' ALBONDIGAS '
This versatile Meatball recipe can be eaten on its own or served with pasta, rice, couscous or in a baguette.
Provided by The-Lottie-Plot-34
Time 1h10m
Yield Serves 4
Number Of Ingredients 34
Steps:
- To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
- when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
- With your hands shape into golf ball sized meatballs
- Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
- To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
- Add the remaining sauce ingredients and bring to a simmer.
- Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
- Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.
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