Easy Mexican Meatballs Recipes

TEX MEX MEATBALLS

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.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

EASY MEXICAN MEATBALLS

Steps:

• Preheat the oven to 350 degrees.
• Mix together the cornbread, ground turkey or beef, 1/2 cup sauce, and salt and pepper to taste in a large bowl.
• Form the mixture into cocktail sized meatballs and place on a large jelly roll pan or baking pan.
• Bake for 20 minutes, or until browned and cooked through, shaking the pan a few times to allow the meatballs to brown evenly.
• While the meatballs are heating, heat the remaining sauce until piping hot.
• Place the meatballs in a chafing dish, crockpot, or saucepan over low heat.
• Add the sauce and toss to coat.
• Sprinkle the cheese on top and serve.

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.

MEATBALL PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
• Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
• Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
• Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!