Mini Mexican Meatballs Recipes

MEXICAN STYLE MEATBALLS

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.

MINI MEATBALLS

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

MINI MEXICAN MEATBALLS

Steps:

• Spread chicken out on a wide plate. Sprinkle with jalapeno and seasonings. In a bowl, whisk egg and then stir in chip or bread crumbs. Spread over chicken. Sprinkle with cheese if using. Refrigerate.
• For sauce, place drained tomatoes and salsa in a large saucepan over medium heat. Bring to a boil. Boil gently, uncovered and stirring often, until thickened, about 10 minutes. Then lower heat so mixture just simmers.
• Meanwhile, using wet hands, form chicken into meatballs, about 1 inch (2.5 cm) wide for appetizers or 1½ inches (3.8 cm) if using as a main course.
• When all are formed, increase heat under thickened sauce to medium. Drop chicken balls into the simmering sauce and gently press into the sauce. Cover and when sauce starts to boil again, reduce heat so it barely simmers. Continue simmering, covered and gently turning meatballs often, for 12 to 15 minutes. Stir in coriander and serve.
• Makes 32 appetizer size meatballs to serve 8 for appetizers or to serve 4 as a main course.
• Baked meatballs: Want browned meatballs? Instead of cooking in the sauce, bake on an oiled baking pan at 375°F (190°C) for 15 minutes for inch wide (2.5 cm) meatballs or 20 minutes for 1½ inch (4 cm) meatballs. No need to turn. Then simmer in the sauce, stirring often, about 5 minutes. Stir in coriander and serve.

MINI MEATBALLS - MEXICAN

Steps:

• Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
• Lightly combine all ingredients. Roll into approximately thirty 1" balls.
• Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.

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.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.