Recipe Mexican Style Meatballs (Appetizer)

Required Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 pounds ground pork
• 2 eggs
• 1 1/2 cups plain dried bread crumbs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup water
• 2 (28 ounce) cans diced tomatoes with juice
• 3 chipotle peppers in adobo sauce
• 4 teaspoons vegetable oil
• 2 small onions, minced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro, for garnish (optional)

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z