Mini Meatballs Mexican Recipes

AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)

Steps:

• Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
• Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
• Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
• Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
• Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
• Add the celery and the cooked meatballs.
• Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
• Accompany with rice, beans, and tortillas.

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.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI MEXICAN MEATBALLS

Steps:

• Spread chicken out on a wide plate. Sprinkle with jalapeno and seasonings. In a bowl, whisk egg and then stir in chip or bread crumbs. Spread over chicken. Sprinkle with cheese if using. Refrigerate.
• For sauce, place drained tomatoes and salsa in a large saucepan over medium heat. Bring to a boil. Boil gently, uncovered and stirring often, until thickened, about 10 minutes. Then lower heat so mixture just simmers.
• Meanwhile, using wet hands, form chicken into meatballs, about 1 inch (2.5 cm) wide for appetizers or 1½ inches (3.8 cm) if using as a main course.
• When all are formed, increase heat under thickened sauce to medium. Drop chicken balls into the simmering sauce and gently press into the sauce. Cover and when sauce starts to boil again, reduce heat so it barely simmers. Continue simmering, covered and gently turning meatballs often, for 12 to 15 minutes. Stir in coriander and serve.
• Makes 32 appetizer size meatballs to serve 8 for appetizers or to serve 4 as a main course.
• Baked meatballs: Want browned meatballs? Instead of cooking in the sauce, bake on an oiled baking pan at 375°F (190°C) for 15 minutes for inch wide (2.5 cm) meatballs or 20 minutes for 1½ inch (4 cm) meatballs. No need to turn. Then simmer in the sauce, stirring often, about 5 minutes. Stir in coriander and serve.

MINI MEATBALL HEROES

Steps:

• To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
• Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
• To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MINI MEATBALLS - MEXICAN

Steps:

• Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
• Lightly combine all ingredients. Roll into approximately thirty 1" balls.
• Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.

MINI MEATBALLS

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

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.