Best 3 Mariachi Meatballs Recipes

MEATBALLS

Steps:

• In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
• Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
• To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
• Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
• Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
• Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
• Serve meatballs immediately and enjoy!

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

MARIACHI BEEFBALLS AND RICE

Steps:

• 1. In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
• 2. Cover and refrigerate 1 hour.
• 3. Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each.
• 4. Lightly roll meatballs in 2 tablespoons flour, coating completely.
• 5. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• 6. Remove meatballs from frying-pan as they are browned.
• 7. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• 8. In small bowl, combine remaining 1/2 tablespoon flour and 1 teaspoon salt, chili powder and cumin.
• 9. Stir into onions.
• 10. Add tomatoes, green chiles and olives.
• 11. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• 12. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• 13. Uncover and continue cooking slowly 10 minutes.
• 14. Serve meatballs and sauce over hot mexican rice.
• 15. MEXICAN RICE: Combine sour cream, chiles and salt.
• 16. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
• 17. Repeat layers and top with remaining cup of rice.
• 18. Bake in 350 oven for 25 minutes.
• 19. Sprinkle with parmesan cheese and top with meatballs and sauce.
• 20. Continue baking for 5 minutes or until cheese melts.