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."
photo by kolibri
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
40 meatballs
- Serves:
- 20
ingredients
- 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)
directions
- 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.
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Reviews
-
Easy to make and very good to eat. I served them at a Fiesta Party last night - delicous! Several asked for the recipe. I used 3 chilis and it was just enough heat. Will make again. -
These were good. Needed more spices added to the meatballs. I used less tomatoes than it called for. (3cans) Be careful chilis are hot. -
Served this as a main dish w/ Spanish rice. The only changes I made was less chicken broth, maybe 1/2 cup total, I pureed some of the cilantro w/ the sauce as well as served some on top. I also baked the meatballs at 375 for 20. mins. I got at least 50 meatballs out this. Added cumin, onion powder to the meatballs. Can't wait for leftovers today. Enjoyed by everyone even my husband who is Mexican. -
Wish I could say this dish was great after reading all the great reviews. Made it for our Christmas Eve and none of us thought it was anything special. Followed the recipe exactly and was greatly disappointed. -
As a fan of meatballs, would only suggest the following: use one pan, as all of the flavors will mend together into one beautiful unit and remember that braising longer than 30 minutes not only won't hurt, it's perfect. Think of this as a variation for a wonderful Italian Sunday Sauce. The slower and lower you cook something...the better. I used cumin in the meat mix as well. do what you like. Next time I'm adding cumin spiked short ribs to it and letting it simmer all day. Maybe add some chorizo to the mix as well!
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RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!
