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 WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO
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
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
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
MEXICAN MEATBALLS IN CHEESE SAUCE
Give tasty Mexican meatballs their zesty flavor with green chile-spiked diced tomatoes & spices. Mexican Meatballs in Cheese Sauce make for a great entrée!
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Mix meat, bread crumbs, onions, garlic, eggs and seasonings just until blended; shape into 24 meatballs.
- Melt butter in large skillet on medium heat. Add meatballs; cook 5 min. or until evenly browned, turning frequently. Add water; cover. Simmer on medium-low heat 15 min. or until meatballs are done.
- Meanwhile, cook VELVEETA and tomatoes in saucepan on medium heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
- Drain meatballs. Spoon rice onto large platter; top with meatballs and sauce. Sprinkle with cilantro.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 680 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 4 g, Protein 26 g
MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)
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
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
Number Of Ingredients 6
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
HOT TAMALE MEATBALLS
"This zippy appetizer is my family's favorite dish using cumin," reports Darlene Babineaux of Arabi, Louisiana.
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/3 cup tomato juice, cornmeal, 1 tablespoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the beef and sausage and mix well. Shape into 1-1/4-in. balls. , In a dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until a thermometer reads 160°.
Nutrition Facts :
TAMALE BALLS
What a tasty appetizer! These spicy little meatballs are very interesting. The balls are full of Mexican spices. Added corn mean totally gives them the flavor and texture of tamales. While these meatballs cook, they soak up the flavors of the sauce. Serve these alone or on a bun like Stacy suggests. We could see serving these tamale balls with Mexican rice too.
Provided by Stacey Lawson @slawson
Categories Beef
Number Of Ingredients 20
Steps:
- In a large mixing bowl combine the first 11 ingredients to form tamale balls.
- Form into 1" balls and set aside.
- In a large pot, combine the remaining ingredients for tamale ball sauce.
- Add formed balls to sauce and cook over low heat for 1 1/2 to 2 hours or until tamale balls are fully cooked. Tamale balls will increase in size due to the cornmeal and become like a tamale.
- Alternate Cooking Directions: Follow steps one and two, and then combine sauce in a large slow cooker and add formed balls. Cook on high for five to six hours or until tamale balls are fully cooked.
TAMALE BALLS
This was in my local paper, from a PTA member. Easy to put together and very popular on a buffet. I have put the pan directly from the oven on the buffet table (after adding the sauce and cheese). They were gone before they got cold. I like them spicy so I add so cayenne to the ball mixture.
Provided by riffraff
Categories Lunch/Snacks
Time 50m
Yield 80-90 meatballs
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
- Add ground chuck and mix well.
- Shape into 1-inch balls and place in a shallow baking dish.
- Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
- Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
- Bake uncovered, 18 to 20 minutes.
- Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
- Transfer cooked meatballs to chafing dish or crockpot.
- Pour sauce over and top with cheese.
- Keep warm over low heat and serve with toothpicks.
Nutrition Facts : Calories 24.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 6.5, Sodium 68.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 1.8
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