MINI MEXICAN MEATBALLS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
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.
TEX MEX MEATBALLS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 125 meatballs
Number Of Ingredients 14
Steps:
- Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
- Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
- To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
- To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
- For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
- For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
- For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.
MEXICAN SURPRISE MEATBALLS
Great appetizer that can be made in advance and just reheated. Found this recipe on the internet and made them last week for the first time, it was popular! It made 53 meatballs when I made this I added some chopped Jalapenos from a jar to the sauce for an extra kick.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h5m
Yield 45-55 meatballs
Number Of Ingredients 10
Steps:
- Pre-heat oven at 350°F.
- Soak the bread in milk.
- Mix beef, eggs, onion, garlic, parsley, bread mixture and black pepper thoroughly and shape firmly into 1" meatballs, placing 1 olive in center of each meatball.
- Place in baking dish.
- Bake 25 minute or until meatballs are done.
- Put meatballs in saucepot with the picante sauce and heat through.
- Serve with wooden picks.
Nutrition Facts : Calories 49.9, Fat 2.4, SaturatedFat 1, Cholesterol 21.8, Sodium 144.7, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 4.8
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.
Provided by CaribbeanQueen
Categories Pork
Time 1h10m
Yield 40 meatballs, 20 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 232.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1
More about "mexican surprise meatballs recipes"
THE BEST MEXICAN MEATBALLS - ISABEL EATS
From isabeleats.com
4.7/5 (11)Total Time 40 minsCategory DinnerCalories 451 per serving
- Line a baking sheet with aluminum foil and place tomatoes on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
- Broil the tomatoes for 3-4 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatoes and broil for another 3-4 minutes, or until the skin is blackened and blistered on all sides. Remove from the oven and set aside.
- Add ground pork, breadcrumbs, egg, onion, garlic, salt, cumin, and coriander to a large mixing bowl. Gently combine using your hands until everything is just mixed. Be careful not to overmix or they may come out tough.
AUTHENTIC MEXICAN MEATBALLS RECIPE (ALBONDIGAS MEXICANAS) - MY …
From mylatinatable.com
4.3/5 (24)Total Time 55 minsCategory Main CoursePublished Feb 8, 2019
MEXICAN MEATBALLS - GONNA WANT SECONDS
From gonnawantseconds.com
MEXICAN MEATBALLS WITH QUESO BLANCO - COOKING ON …
From highlandsranchfoodie.com
MEXICAN MEATBALLS {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
EASY BAKED MEXICAN MEATBALLS - THE FOOD CHARLATAN
From thefoodcharlatan.com
ENCHILADA MEATBALL BAKE - JO COOKS
From jocooks.com
MEXICAN SURPRISE PARTY MEATBALLS - PEPPERIDGE FARM
From pepperidgefarm.com
Estimated Reading Time 40 secs
35 MEXICAN-INSPIRED RECIPES FEATURING GROUND BEEF - MSN
From msn.com
MEXICAN MEATBALLS - BALANCE WITH JESS
From balancewithjess.com
MEXICAN SURPRISE MEATBALLS – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
EASY CHEESY BAKED MEXICAN MEATBALLS RECIPE - PITCHFORK FOODIE …
From pitchforkfoodie.com
MEXICAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
MEXICAN MEATBALLS HIDE SOMETHING DELICIOUS | CHRISTOPHER …
From 177milkstreet.com
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 BEST MEXICAN MEATBALLS RECIPES | YUMMLY
From yummly.com
MEXICAN GROUND BEEF MEATBALLS | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
EASY MEXICAN MEATBALLS RECIPE {SO GOOD!} - SIMPLY STACIE
From simplystacie.net
#time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #beef #easy #beginner-cook #holiday-event #ground-beef #meat #superbowl #taste-mood #savory #4-hours-or-less
You'll also love