Mexicali Meatballs Recipes

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MEXICALI APPETIZER MEATBALLS



Mexicali Appetizer Meatballs image

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

2/3 cup TACO BELL® Thick & Chunky Salsa
2/3 cup A.1. Original Sauce
1-1/2 lb. lean ground beef
1 egg
1/2 cup dry bread crumbs

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



Mexican Meatballs 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.

Provided by CaribbeanQueen

Categories     Pork

Time 1h10m

Yield 40 meatballs, 20 serving(s)

Number Of Ingredients 17

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, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1

AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)



Authentic Mexican Meatballs (Albondigas Mexicanas) image

Find out how to make these delicious, easy to make, Mexican meatballs, known as "albondigas" in Spanish.

Provided by Charbel Barker

Categories     Main Course

Time 55m

Number Of Ingredients 21

1/2 lb ground beef
1/2 lb ground pork
1/4 onion (finely chopped)
2 cloves garlic (finely minced)
1/4 bunch fresh parsley (finely chopped)
1/4 cup white rice (partially cooked (per instructions below))
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground paprika
salt and pepper (to taste)
5 roma tomatoes (roasted)
2 cloves garlic (roasted)
1/4 onion (roasted)
5 cups chicken broth
3 large potatoes (cut into cubes)
2 sticks celery (cut into small pieces)
1 tbsp oregano
1 tbsp paprika
1 tbsp ground cumin
salt and pepper (to taste)
1-2 chipotle peppers in adobo sauce (optional)

Steps:

  • Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
  • Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
  • Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
  • Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
  • Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
  • Add the celery and the cooked meatballs.
  • Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
  • Accompany with rice, beans, and tortillas.

Nutrition Facts : ServingSize 1 Meatball, Calories 97 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 250 mg, Fiber 1 g

MINI MEXICAN MEATBALLS



Mini Mexican Meatballs image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 pound meatloaf mix (a mixture of ground pork, veal and beef)
1/2 cup plain dry breadcrumbs
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1 large egg
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup Mexican crema
2 tablespoons roughly chopped fresh cilantro

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.

MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO



Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons canola oil
1 medium red onion, finely diced
1 jalapeno, finely diced
2 cloves garlic, finely chopped
2 tablespoons ancho chili powder
1/2 teaspoon ground coriander
1 to 2 chipotle peppers in adobo, processed until smooth
One 28-ounce can plum tomatoes and their juice, processed until smooth
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 to 2 tablespoons Mexican crema
Fresh cilantro leaves, for garnish
1/3 pound chorizo, very cold, cubed
1/3 pound chuck, very cold, cubed
1/3 pound pork butt, very cold, cubed
3 cloves garlic, finely chopped
1 large egg, lightly beaten
1/2 cup finely chopped cilantro, plus extra for garnish
1/4 cup freshly grated Cotija cheese
1 tablespoon New Mexico chili powder
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups chicken stock
Queso fresco, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
  • For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

MEXICAN-STYLE SPAGHETTI AND MEATBALLS



Mexican-Style Spaghetti and Meatballs image

It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!

Provided by Sachin K.

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 19

1 pound ground turkey
1 ½ teaspoons Mexican-style chili Powder
1 teaspoon guajillo chile powder
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 egg
1 tablespoon olive oil
½ onion, finely chopped
1 small jalapeno pepper, seeded and minced
½ Anaheim (New Mexico) chile pepper, seeded and minced
2 tostada shells, crushed into fine crumbs
¼ cup bread crumbs
1 (16 ounce) package spaghetti
1 (14.5 ounce) can diced tomatoes
½ onion, diced
1 chipotle chile in adobo sauce, finely chopped
1 (24 ounce) jar spaghetti sauce
1 tablespoon taco seasoning mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  • Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  • Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  • Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g

MEXICALI MEATBALLS



Mexicali Meatballs image

Number Of Ingredients 6

* See note below.
1 (12-ounce) can corn whole kernel with red and green peppers, well
1 (10-ounce) jar mild taco sauce (about 1 3/4 cups)
1 (8-ounce) jar pasteurized process cheese spread pasteurized process
1 tablespoon pimiento chopped
20 cooked meatballs

Steps:

  • * Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a large saucepan, stir together corn with peppers, taco sauce, cheese spread and pimiento. Stirring over medium heat, cook until cheese melts and mixture is bubbly.Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.Serve over lightly crushed corn or tortilla chips.

Nutrition Facts : Nutritional Facts Serves

ITALIAN MEATBALL PERFECTION



Italian Meatball Perfection image

This is one you'll be proud to present at parties! If you allow the meatballs to cool and then freeze, they make amazing, convenient meals!

Provided by Jennifer DeMent

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 6

Number Of Ingredients 10

1 ½ cups Italian bread crumbs
2 eggs
½ cup grated Romano cheese
4 cloves garlic, minced
1 ½ tablespoons chopped Italian flat-leaf parsley
1 teaspoon anchovy paste
salt to taste
1 pound ground beef
1 pound bulk Italian sausage
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
  • Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
  • Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

Nutrition Facts : Calories 503.6 calories, Carbohydrate 24.6 g, Cholesterol 151.4 mg, Fat 29.6 g, Fiber 1.1 g, Protein 32.9 g, SaturatedFat 11 g, Sodium 1384.6 mg, Sugar 2.6 g

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)



Mexicali Tamale Balls (Mexican Meatballs in Sauce) image

Make and share this Mexicali Tamale Balls (Mexican Meatballs in Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 55m

Yield 70-80 Meatballs, 14 serving(s)

Number Of Ingredients 15

2 lbs lean ground beef
4 garlic cloves, minced
1 1/2 cups masa harina (finely ground yellow cornmeal)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
3/4 cup tomato juice
2 (16 ounce) cans tomatoes, chopped
1 onion, grated
2 teaspoons salt (or to taste)
2 teaspoons sugar
1 1/4 teaspoons ground cumin
1 teaspoon pepper
1 teaspoon chili powder

Steps:

  • Combine all meatball ingredients.
  • Shape into marble sized balls; set aside.
  • In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
  • Gently fold in the meatballs and bring to a boil.
  • Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
  • Serve in a chafing dish with colorful picks.

Nutrition Facts : Calories 198.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 42.1, Sodium 753.4, Carbohydrate 17.9, Fiber 2.1, Sugar 3.2, Protein 15.5

MEXICALI MEATBALLS



Mexicali Meatballs image

Number Of Ingredients 6

* See note below.
1 (12-ounce) can corn whole kernel with red and green peppers, well
1 (10-ounce) jar mild taco sauce (about 1 3/4 cups)
1 (8-ounce) jar pasteurized process cheese spread pasteurized process
1 tablespoon pimiento chopped
20 cooked meatballs

Steps:

  • * Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a large saucepan, stir together corn with peppers, taco sauce, cheese spread and pimiento. Stirring over medium heat, cook until cheese melts and mixture is bubbly.Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.Serve over lightly crushed corn or tortilla chips.

Nutrition Facts : Nutritional Facts Serves

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From thekitchn.com


MEXICALI APPETIZER MEATBALLS RECIPE LIST - SALEWHALE.CA
Mexicali Appetizer Meatballs. Sponsored by . Made from scratch and ready in just 35 minutes, these tender meatballs have a spicy Mexicali kick thanks to …
From salewhale.ca


MEXICAN MEATBALLS - KATHY'S VEGAN KITCHEN
2020-05-20 Rotel tomatoes with green chilies. Next, simply stir the ingredients together, put the top on the crockpot, and let them cook on low for 6 hours. As a result, you have an easy and fabulous appetizer for the best Mexican meatballs for your next fiesta. And, there wasn't a single Mexican Meatball left in the crockpot.
From kathysvegankitchen.com


MEXICAN MEATBALLS - MEXICAN RECIPES - GOOD HOUSEKEEPING
2008-08-26 In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Stir in cumin …
From goodhousekeeping.com


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