mexican meatballs

Recipe video above. The best Mexican Meatballs are spiced with Mexican flavours and made with:1. crushed corn chips instead of breadcrumbs (more flavour!);2. a combination of beef AND pork (softer and tastier); and3. are browned in the oven then simmered in the chipotle tomato sauce for a winning flavour exchange: meatball juices leech into the sauce, and the meatballs absorb the sauce flavour. Win win!Spiciness: Chipotle powder and fresh jalapeno in meatballs gives it a warm buzz but definitely not spicy. Same for chipotle chilli in sauce. Feel free to reduce both and add a pinch of paprika in its place.

Mexican Meatballs

beef mince ((ground beef))

pork

onion

corn

tbsp coriander/cilantro (, finely chopped (sub chives

tbsp parsley (, finely chopped (optional))

jalapeño (, seeds removed and finely minced (reduce/omit

Oil spray ((preferably olive oil))

tsp cumin

tsp chipotle powder (, sub more smoked paprika, reduce

coriander powder

garlic powder ((sub 1/2 fresh garlic clove, finely grated))

tsp paprika (, hot

salt

tsp black pepper

olive oil

garlic (, finely minced)

chipotle

tsp Adobo Sauce

/ 24 oz crushed tomato

tsp sugar

tbsp coriander/cilantro (, roughly chopped)

Coriander/cilantro leaves (, whole)

Shredded cheese

Sour cream

Rice,

Preheat oven to 220°C/390°F (200°C fan). Place a rack over a tray. Spray rack with oil.

Blitz corn chips: Place corn chips in a Nutribullet or food processor. Blitz until they become fine crumbs. (Else put in a ziplock bag and bash!)

Meatball mixture: Place  meatball ingredients and meatball Mexican spices in a bowl and mix well with your hands.

Roll meatballs: Roll into 3 - 3.5cm / 1.2 - 1.4&quot; balls. Place on rack. Should make around 20 - 24 meatballs.

Bake 10 minutes: Spray meatballs generously with oil. Bake 10 minutes until browned (they will still be raw inside, we finish cooking them in the sauce).

While the meatballs are in the oven, start the sauce.

Sauté garlic and chipotle: Heat oil over medium high heat in a large skillet. Add garlic and cook for 30 seconds. Add chopped Adobo Chile and sauté for 20 seconds.

Simmer 5 minutes: Add tomato, Adobo sauce and sugar. Bring to simmer, then turn heat down to low and cook, stirring every now and then, for 5 minutes.

Sauce:

Cook meatballs in sauce: Remove meatballs from oven and transfer into sauce. Continue to cook the sauce for another 10 minutes, rolling meatballs every now and then, until the sauce is thickened and the meatballs are cooked.

Fresh coriander: Sprinkle with chopped coriander/cilantro.

Serving: Serve over rice or stuff into tortillas with toppings of choice!

Finish Meatballs:

Reinvent taco night with these meatballs and tortilla chips.

Chilli con carne meatballs with smoky veg and beans recipe

beef mince

onion, grated, excess liquid squeezed out

egg, lightly beaten

(70 grams) stale sourdough breadcrumbs

tbs each smoked paprika, ground cumin & ground coriander

vegetables

tbs chipotle chillies in adobe sauce

garlic cloves, crushed

beer

can chopped tomatoes

can beans, drained and rinsed (we used black beans

cheese

Sour cream, to serve

tortillas,

tsp smoked paprika

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6263479582001&=domain=del

5348771529001-6263479582001

Sopa de Albóndigas

lb beef

white rice,

tbsp Heirloom Blue Corn Masa Harina

cilantro,

garlic cloves,

garlic powder

onion powder

oregano,

roma tomatoes

white onion

garlic

Anaheim chile, dried

2-4 chiles de arbol,

chicken bouillon

oregano

tbsp salt

chicken broth

water

russet potatoes, peeled and diced

carrots,

celery stalks, diced

Mexican squash

cilantro

Corn tortillas

Lime wedges

In a medium bowl, add all ingredients and mix by hand until well combined.

Using a small ice cream scoop or a spoon, take small dollops and roll in between your hands until a smooth ball about 2” in diameter forms. Set meatballs on a plate and cover with plastic until ready to use. These can be made ahead of time.

In a large stock pot over medium heat, add your chicken broth and water and bring to a boil.

On a plancha over medium heat, place whole tomatoes, onions, and cloves. Char on all sides.

Take your Anaheim chile and chules de arbol and using a pair of tongs, gently char them over open fire until smoke, about 10 seconds. Place these chiles in a small bowl and cover with two cups of water to hydrate.

In a blender, place tomatoes, onion, cloves, chiles (stems removed) and their soaking liquid, chicken bouillon, cumin, oregano and a few ladles of chicken stock if you feel that it needs more liquid to blend. Make sure you have an open vent in the top of your blender lid if the contents are hot. Carefully blend on medium-high speed until smooth.

Add the tomato sauce to the stock pot.

Add the meatballs, cover with a lid and cook for about 20 minutes.

After albondigas have cooked for 20 minutes, add potatoes, carrots, and celery. Cook for 10-15 minutes. Add the squash and cilantro, cook for another 5-10 minutes.

Once done, check that the potatoes are well cooked and taste for salt. You can always add more salt or more water as needed.

Serve with fresh tortillas and lime.

Easy to make chicken meatballs with a Mexican twist. They are not spicy at all just flavoursome and quick to make.

500 g chicken mince

onion grated

breadcrumbs

coriander

35 g taco seasoning

Albondigas en Salsa Chipotle (Chipotle Meatballs)

beef (80% lean, 20% fat)

tbsp masa harina

tsp Mexican oregano, crushed

Roma tomatoes

½ tsp Mexican oregano, crushed

chipotle pepper

Salt,

avocado

Mexican rice (optional)

In a large bowl, combine the ground beef, white rice, masa harina, onion, cilantro, garlic, garlic powder, onion powder, oregano, black pepper, cumin, and salt. Mix well and shape the mixture into meatballs. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear until golden brown on all sides, flipping occasionally.

While the meatballs are cooking, combine the tomatoes, onion, garlic, chipotle pepper, adobo sauce, chicken bouillon, oregano, and water in a blender. Blend until smooth or pulse for a chunkier consistency. Taste and adjust salt as needed.

Once the meatballs are browned, pour the chipotle tomato sauce into the skillet. Stir gently and simmer for about 15 minutes to let the flavors meld.

Garnish the meatballs with the chopped cilantro and avocado. Serve with Mexican rice and warm tortillas. ¡Provecho!

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The most viewed mexican meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexican Meatballs

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The most viewed mexican meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine