Mexican Surprise Meatballs Recipes

MEXICAN SURPRISE PARTY MEATBALLS

Steps:

• Place the bread and milk in a large bowl and let the bread absorb the milk. Add the beef, eggs, onion, garlic, parsley and black pepper to the bread mixture and mix thoroughly. Shape the beef mixture firmly into 50 (1-inch) meatballs, placing 1 olive in center of each meatball. Place the meatballs in a 3-quart shallow baking dish.Bake at 350°F. for 25 minutes or until the meatballs are cooked through.Place the meatballs in a 6-quart saucepot. Add the picante sauce and cook over medium heat until the meatball mixture is hot and bubbling. Serve the meatballs with wooden picks.

SMOKY MEXICAN MEATBALL STEW

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.

MEXICAN MEATBALLS

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.

MINI MEXICAN MEATBALLS

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

Steps:

• Preheat the oven to 425°F
• Beat eggs and mix all ingredients except the cheese together.
• Mold a Tablespoon of meat around a cube of cheese to form a small shaped meatball. Repeat with all meat.
• Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 - 10 minutes or until meat is done and cheese has melted.

MEXICAN MEATBALLS

Steps:

• Soak bread in milk until soft. Mix beef, eggs, onion, garlic, parsley, bread mixture and black pepper thoroughly and shape firmly into 1" meatballs. Place in baking dish.
• Bake at 350°F 25 minute or until meatballs are done.
• Place meatballs in saucepot. Add picante sauce and heat through. Serve with cocktail toothpicks.

MEXICAN MEATBALLS

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.

MEXICAN MEATBALLS

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.