Spicy Mexican Meatballs Recipes

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AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)



Authentic Mexican Meatballs (Albondigas Mexicanas) image

Find out how to make these delicious, easy to make, Mexican meatballs, known as "albondigas" in Spanish.

Provided by Charbel Barker

Categories     Main Course

Time 55m

Number Of Ingredients 21

1/2 lb ground beef
1/2 lb ground pork
1/4 onion (finely chopped)
2 cloves garlic (finely minced)
1/4 bunch fresh parsley (finely chopped)
1/4 cup white rice (partially cooked (per instructions below))
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground paprika
salt and pepper (to taste)
5 roma tomatoes (roasted)
2 cloves garlic (roasted)
1/4 onion (roasted)
5 cups chicken broth
3 large potatoes (cut into cubes)
2 sticks celery (cut into small pieces)
1 tbsp oregano
1 tbsp paprika
1 tbsp ground cumin
salt and pepper (to taste)
1-2 chipotle peppers in adobo sauce (optional)

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.

Nutrition Facts : ServingSize 1 Meatball, Calories 97 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 250 mg, Fiber 1 g

SPICY MEATBALLS



Spicy meatballs image

These are great to make with the kids. Teach them about handling raw meat and using different flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

500g minced chicken , turkey, lamb, beef or pork
1 medium onion
2 garlic cloves , crushed or chopped
2 tsp mild or medium curry powder
2 tsp ground cumin
1 tsp garam masala
½ tsp paprika or cayenne pepper
2 tbsp fresh coriander , chopped
1 egg , beaten
50g fresh breadcrumb
1 tbsp olive oil

Steps:

  • Heat oven to 180C/fan 160C/gas 4.
  • Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
  • Add the beaten egg and breadcrumbs, then mix again.
  • Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
  • Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
  • Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium

SLOW COOKER MEATBALLS IN SPICY MEXICAN CHEESE SAUCE



Slow Cooker Meatballs in Spicy Mexican Cheese Sauce image

Fix these meatballs in just 20 minutes and let the slow cooker do the rest of the cooking. The secret to the flavor's in the sauce. Discover how to make it.

Provided by Diana Rattray

Categories     Entree     Dinner     Side Dish

Time 2h35m

Yield 16

Number Of Ingredients 9

2 pounds lean ground beef
1 envelope McCormick meatloaf seasoning mix (or similar)
2 large eggs (lightly beaten)
1/3 cup milk
1/4 cup bread crumbs
16 ounces Velveeta cheese (cubed or shredded)
1 envelope taco seasoning mix
1 can/4 ounces mild green chili peppers (chopped)
3/4 cup water

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.

Nutrition Facts : Calories 265 kcal, Carbohydrate 10 g, Cholesterol 150 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, Sodium 570 mg, Fat 13 g, ServingSize 3 to 4 dozen (12-16 servings), UnsaturatedFat 5 g

SPICY MEXICAN MEATBALLS



SPICY MEXICAN MEATBALLS image

Categories     Bean     turkey     Appetizer     Bake

Yield 15 Servings

Number Of Ingredients 12

1/2 lb 93% lean ground beef
1/2 lb ground turkey breast
2 egg whites
3/4 cup finely crushed baked tortilla chips
1/2 cup finely minced yellow onion
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp coarsely ground black pepper
3 tbsp chopped pickled jalapenos, drained
1 cup canned red enchilada sauce, divided
chopped fresh cilantro, for garnish

Steps:

  • Preheat oven to 425 degrees. Spray an 18-by-13" jelly roll pan with nonstick spray coating. Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapenos and 1/3 cup enchilada sauce in a large mixing bowl. Blend well and then shape into 1 1/2" meatballs. Place meatballs on prepared jelly roll pan. Bake 10 to 12 minutes. Carefully remove meatballs and place in a decorative heat-proof serving dish (about 11X8"). Drizzle with remaining enchilada sauce and bake an additional 5 - 10 min. or until meatballs are done and cooked to 165 degrees. Sprinkle with chopped cilantro before serving.

SMOKY MEXICAN MEATBALL STEW



Smoky Mexican meatball stew image

A simple spicy meatball recipe that makes a great alternative to beef chilli

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 ½ tbsp olive oil
1 large onion , finely chopped
400g beef mince
50g fresh white breadcrumb
1 tsp each ground cumin and coriander
1 ½ tbsp chipotle paste
200g basmati rice
400g can chopped tomato
400g can kidney bean , drained and rinsed
small handful coriander , to serve

Steps:

  • Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
  • Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
  • Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.

Nutrition Facts : Calories 577 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

MEXICAN MEATBALLS



Mexican Meatballs image

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

1 1/2 lbs ground beef
1 1/2 lbs ground pork
2 eggs
1 1/2 cups dried breadcrumbs, plain
1 teaspoon salt
1 teaspoon black pepper, ground
2 garlic cloves, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
1 -3 chipotle chile in adobo
4 teaspoons vegetable oil
2 small onions, minced
4 garlic cloves, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup fresh cilantro, chopped (optional)

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

TEX-MEX SPICY MEATBALLS



Tex-Mex Spicy Meatballs image

Every bowl-game party needs a batch of meatballs. This one is a winner! Recipe is from Family Circle Hometown Favorites Cookbook, their most requested recipes.

Provided by CookingONTheSide

Categories     Meat

Time 55m

Yield 30 meatballs, 30 serving(s)

Number Of Ingredients 11

1/2 cup packaged plain breadcrumbs
1/2 cup milk
1 1/2 lbs lean ground beef
2 eggs
2 tablespoons dried onion flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 cup beef broth
3/4 cup chili sauce, such as Heinz brand

Steps:

  • Heat oven to 350 degrees; line baking sheet with nonstick aluminum foil.
  • In small bowl, combine bread crumbs and milk.
  • Let stand until bread crumbs absorb the milk.
  • In large bowl, combine ground beef, bread crumb mixture, eggs, dried minced onion, cumin, oregano, garlic salt and cayenne pepper.
  • Mix with clean hands until combined.
  • Form into 30 meatballs, each about 1 inch in diameter; place on prepared baking sheet.
  • Bake meatballs at 350 degree for 20 minutes.
  • In large skillet, mix together broth and chili sauce.
  • Add meatballs and simmer, covered, over medium heat for 10 minutes.
  • Stir occasionally.
  • Remove cover; cook 5 minutes longer.
  • Makes 30 meatballs.
  • Make Ahead: Can be made ahead, cooked, covered and refrigerated for 1-2 days; reheat before serving.
  • To transport, place in an insulated container.
  • Serve within 2 hours (within 1 hour if outside temperature is above 90 degrees).

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