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 SURPRISE MEATBALLS
Great appetizer that can be made in advance and just reheated. Found this recipe on the internet and made them last week for the first time, it was popular! It made 53 meatballs when I made this I added some chopped Jalapenos from a jar to the sauce for an extra kick.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h5m
Yield 45-55 meatballs
Number Of Ingredients 10
Steps:
- Pre-heat oven at 350°F.
- Soak the bread in milk.
- Mix beef, eggs, onion, garlic, parsley, bread mixture and black pepper thoroughly and shape firmly into 1" meatballs, placing 1 olive in center of each meatball.
- Place in baking dish.
- Bake 25 minute or until meatballs are done.
- Put meatballs in saucepot with the picante sauce and heat through.
- Serve with wooden picks.
Nutrition Facts : Calories 49.9, Fat 2.4, SaturatedFat 1, Cholesterol 21.8, Sodium 144.7, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 4.8
CHEESY STUFFED TACO MEATBALLS
The secret ingredient in these apps is a link of fresh chorizo-the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 10 servings (3 meatballs per person)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
- Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
- Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.
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.
ALBONDIGAS ESTILO MAMA MEATBALLS LIKE MAMA MAKES
Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully.
Provided by Food Network
Categories appetizer
Time 1h40m
Yield about 45 small meatballs
Number Of Ingredients 12
Steps:
- Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
- In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
- Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
- Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.
MEXICAN MEATBALL SOUP
Provided by Marcela Valladolid
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
- In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
- Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
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 IN CHIPOTLE CHILI SAUCE
for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.
Provided by Pneuma
Categories Pork
Time 2h
Yield 60 meatballs, 8 serving(s)
Number Of Ingredients 20
Steps:
- For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
- Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
- Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
- Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
- Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
- Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
- Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.
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
MEXICAN MEATBALLS
Easy to make meatballs with a Mexican flair. Eat them plain, use them for sandwiches, or serve over pasta.
Provided by Chef Robby
Categories Meat
Time 55m
Yield 16 meatballs
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Combine first five ingredients in large mixing bowl and hand mix well.
- Shape into golf ball size meatballs. Should net about 16 meatballs.
- Place meatballs on baking tray and bake uncovered for about 20 minutes.
- Turn meatballs, then bake for an additional 20 minutes.
- Place meatballs onto paper towel to absorb grease.
- Place salsa into saucepan and heat through.
- Add meatballs to salsa and serve.
- Note: The longer the meatballs sit in the salsa, the more flavor they will absorb.
Nutrition Facts : Calories 127.9, Fat 7, SaturatedFat 2.6, Cholesterol 42.1, Sodium 445.8, Carbohydrate 6.8, Fiber 1.2, Sugar 2.3, Protein 9.8
MEXICAN MEATBALLS
Make and share this Mexican Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h5m
Yield 7-8 dozen meatballs
Number Of Ingredients 13
Steps:
- In a small bowl, mash 4 garlic cloves and 1/2 teaspoon salt to make a paste.
- Mix together masa harina and 1/4 cup warm water in a big bowl.
- Add the ground meats, egg, garlic paste, remaining salt, and pepper; mix well.
- Shape meat mixture into 1-inch balls.
- Place the balls in a 15x10 inch baking dish.
- Bake at 350 degrees for 20-25 minutes or until browned.
- Place tomatoes and chipotle peppers in the container of a blender; blend until smooth; press through a sieve into a bowl.
- Heat oil in a large pot.
- Add onion and remaining garlic that has been minced; saute and stir for 2 minutes.
- Add tomato mixture, bouillon, and cumin; bring to a boil.
- Lower heat, simmer, uncovered, for 10 minutes, stirring frequently.
- Add cooked meatballs; stir gently.
- Cook with cover on, for 10 minutes; season with additonal salt and pepper if needed.
- Transfer meatballs and sauce to a serving bowl.
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