MEXICO BALLS RECIPES

MEXICAN STYLE MEATBALLS RECIPE | ALLRECIPES

Mexican Style Meatballs Recipe | Allrecipes image

Yummy miniature meatballs in a chipotle tomato sauce. I have been serving these for years at various events and never take leftovers home. They are easy to prepare and freeze well for pre-planning.

Provided by BAJATHECAT

Categories Appetizers and Snacks Spicy

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 40 meatballs

Number Of Ingredients 17

Ingredients

1?½ pounds ground beef
1?½ pounds ground pork
2 eggs
1?½ cups plain dried bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
½ cup water
2 (28 ounce) cans diced tomatoes with juice
3 chipotle peppers in adobo sauce
4 teaspoons vegetable oil
2 small onions, minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
½ cup chopped fresh cilantro, for garnish

Steps:

In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. 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 peppers. Blend until smooth, and set aside.
Heat the oil in a large Dutch oven over medium 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 of 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 two 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 in a chafing dish with the sauce, and garnish with cilantro.

Nutrition Facts : Calories 245.2 calories, CarbohydrateContent 9.8 g, CholesterolContent 69.6 mg, FatContent 15.9 g, FiberContent 1.3 g, ProteinContent 14.3 g, SaturatedFatContent 5.9 g, SodiumContent 473.1 mg, SugarContent 2.8 g

MEXICAN MEATBALLS RECIPE - FOOD.COM

Mexican Meatballs Recipe - Food.com image

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.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 40 meatballs, 20 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs ground pork
2 eggs
1 1/2 cups dried breadcrumbs, plain
1 teaspoon salt
1 teaspoon black pepper, ground
2 garlic cloves, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
1 -3 chipotle chile in adobo
4 teaspoons vegetable oil
2 small onions, minced
4 garlic cloves, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup fresh cilantro, chopped (optional)

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, FatContent 14.4, SaturatedFatContent 5.1, CholesterolContent 66.3, SodiumContent 529.6, CarbohydrateContent 10.2, FiberContent 1.4, SugarContent 2.8, ProteinContent 15.1

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