Best 6 Mexicali Meatballs 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.

MEXICALI APPETIZER MEATBALLS

Steps:

• Heat oven to 425°F.
• Combine salsa and A.1. Mix 1/3 cup with meat, egg and bread crumbs just until blended.
• Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 15 min. or until done (160ºF). Place meatballs in serving dish; add remaining salsa mixture and stir gently to coat.

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

MEXICALI MEATBALLS

Steps:

• Heat oven to 400°. Mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center drain. Heat meatballs and salsa in 2-quart saucepan until salsa is hot. Sprinkle with green onions. Serve with wooden or plastic toothpicks. 1 Serving: Calories 35 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 15mg Sodium 105mg Carbohydrate 2g (Dietary Fiber g) Protein 4g.Do-Ahead Directions: Place meatballs in single layer on ungreased cookie sheet. Freeze uncovered about 1 hour or until firm. Store tightly sealed in heavy-duty plastic food-storage bag or freezer container up to 2 months. About 25 minutes before serving, place salsa and frozen meatballs in 2-quart saucepan. Heat to boiling, stirring occasionally reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICALI MEATBALLS

Steps:

• * Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a large saucepan, stir together corn with peppers, taco sauce, cheese spread and pimiento. Stirring over medium heat, cook until cheese melts and mixture is bubbly.Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.Serve over lightly crushed corn or tortilla chips.

MEXICAN-STYLE SPAGHETTI AND MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
• Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
• Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
• Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.