Mexican Meatballs In Cheese Sauce Recipes

SLOW COOKER MEATBALLS IN SPICY MEXICAN CHEESE SAUCE

Steps:

• Heat the oven to 350 F. Line a rimmed baking sheet with foil.
• Mix the ground beef and meatloaf seasoning with the egg, 1/3 cup of milk, and bread crumbs. Shape into meatballs and arrange on the prepared baking pan. Bake for 15 minutes, until the meatballs browned.
• Put the cheese, taco seasoning, peppers, and 1/2 cup of water in the slow cooker. Cover and cook on LOW, frequently stirring until melted. Thin the sauce with more water, as desired.
• Drain the meatballs on paper towels and then add to the cheese sauce. Cover and cook on LOW 2 to 3 hours. Serve the meatballs hot from the slow cooker.

MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO

Steps:

• For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
• For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

MEXICAN MEATBALLS IN CHEESE SAUCE

Steps:

• Mix meat, bread crumbs, onions, garlic, eggs and seasonings just until blended; shape into 24 meatballs.
• Melt butter in large skillet on medium heat. Add meatballs; cook 5 min. or until evenly browned, turning frequently. Add water; cover. Simmer on medium-low heat 15 min. or until meatballs are done.
• Meanwhile, cook VELVEETA and tomatoes in saucepan on medium heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Drain meatballs. Spoon rice onto large platter; top with meatballs and sauce. Sprinkle with cilantro.