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 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
CRUNCHY MEXICAN MEATBALLS
Mexican-spiced meatballs are coated in crispy tortilla chip crumbs for extra crunch.
Provided by Allrecipes Member
Time 1h
Yield 26
Number Of Ingredients 11
Steps:
- In medium bowl, combine ground turkey, egg, garlic, onion, bread crumbs, chili powder and cumin; shape into approximately 36 3/4 inch balls. Place crushed chips on plate. Roll each meatball in chips, coating thoroughly. On 10x15x1 inch baking pan, lightly coated with vegetable cooking spray, arrange meatballs. Bake at 350 degrees F for 20 minutes or until meat is no longer pink in center. In small bowl, combine sour cream and salsa; use as dip.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 4.5 g, Cholesterol 22.5 mg, Fat 3.9 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 69.1 mg, Sugar 0.4 g
CRISPY MEATBALLS
Instead of bread crumbs, crisp rice cereal holds these meatballs together. I've had this much-used recipe in my files for years. - Nancy Dose, Arlington, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 meatballs.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.
Nutrition Facts :
CRISPY CHICKEN MEATBALLS
This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Provided by Ali Slagle
Categories weeknight, finger foods, poultry, appetizer, main course
Time 40m
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
- Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
- In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.
CRUNCHY MEXICAN MEATBALLS
Mexican-spiced meatballs are coated in crispy tortilla chip crumbs for extra crunch.
Provided by Allrecipes Member
Time 1h
Yield 26
Number Of Ingredients 11
Steps:
- In medium bowl, combine ground turkey, egg, garlic, onion, bread crumbs, chili powder and cumin; shape into approximately 36 3/4 inch balls. Place crushed chips on plate. Roll each meatball in chips, coating thoroughly. On 10x15x1 inch baking pan, lightly coated with vegetable cooking spray, arrange meatballs. Bake at 350 degrees F for 20 minutes or until meat is no longer pink in center. In small bowl, combine sour cream and salsa; use as dip.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 4.5 g, Cholesterol 22.5 mg, Fat 3.9 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 69.1 mg, Sugar 0.4 g
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