Best 4 Mexican Chicken Meatballs Recipes
Indulge in the vibrant flavors of Mexico with these tantalizing chicken meatballs. This culinary journey takes you through a delightful selection of recipes, each capturing the essence of Mexican cuisine. From the classic Albondigas Soup, a hearty and comforting broth teeming with succulent meatballs, to the sizzling Chicken Meatballs in Chipotle Sauce, exploding with smoky and spicy notes, this collection offers a symphony of flavors that will transport your taste buds to the heart of Mexico.
Embark on a culinary adventure with the traditional Albondigas Soup, where tender meatballs, crafted with a blend of ground chicken, rice, and aromatic spices, are simmered in a rich tomato broth, creating a heartwarming and flavorful soup. Experience the zest of the Chicken Meatballs in Chipotle Sauce, where juicy meatballs are lovingly coated in a luscious chipotle sauce, delivering a delightful balance of heat and smokiness.
For those who crave a taste of the streets, the Chicken Meatball Tacos with Avocado Salsa are a must-try. These tacos burst with flavor, featuring tender meatballs nestled in warm tortillas, topped with a vibrant avocado salsa, and finished with a drizzle of tangy crema. Don't miss the Chicken Meatball Enchiladas, where succulent meatballs are enveloped in soft corn tortillas, smothered in a savory enchilada sauce, and baked to perfection, resulting in a delectable and satisfying meal.
And for a unique twist, the Chicken Meatball Stuffed Poblano Peppers offer a delightful surprise. Poblano peppers are roasted to perfection and stuffed with a savory filling of chicken meatballs, rice, and a medley of Mexican spices, creating a flavorful and visually stunning dish.
Each recipe promises an explosion of authentic Mexican flavors, using fresh ingredients and traditional techniques. Whether you prefer the comforting warmth of the Albondigas Soup or the zesty kick of the Chicken Meatballs in Chipotle Sauce, this collection has something to satisfy every palate. So, gather your ingredients, put on your apron, and embark on a culinary adventure to savor the vibrant flavors of Mexico.
TEX MEX MEATBALLS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 125 meatballs
Number Of Ingredients 14
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.
ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS
These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)
A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.
Provided by gem
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
- Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
- Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
- Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
- Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 17.2 g, Cholesterol 90 mg, Fat 4.9 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 998.2 mg, Sugar 6.2 g
MEXICAN CHICKEN MEATBALLS
This recipe comes from a TOH Healthy CCooking magazine. The contributer is Katrina Lopez. There are alot of Mexican meatballs recipes here but I didn't find a chicken version so I am submitting this one.
Provided by Zaney1
Categories Chicken
Time 27m
Yield 5 Dozen, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a large bowl, combine eggs, green chilies, cornflakes, cheese, salt and pepper.
- Crumble chicken over the mixture and mix well.
- Shape into 1 inch balls.
- Place on greased baking sheets.
- Bake at 375 for 12-15 minutes or til golden brown, turning occasionally.
- Serve with salsa, if desired.
Nutrition Facts : Calories 66.3, Fat 3.2, SaturatedFat 1.6, Cholesterol 44, Sodium 109.7, Carbohydrate 2.1, Fiber 0.1, Sugar 0.8, Protein 7.1
Tips:
- To ensure evenly cooked meatballs, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- For a crispy exterior, brown the meatballs in a pan before simmering them in the sauce.
- Feel free to adjust the spiciness of the dish by adding more or less chili powder and cayenne pepper.
- Serve the meatballs with your favorite sides such as rice, mashed potatoes, or a fresh salad.
- For a vegetarian version, substitute the chicken with black beans or lentils.
Conclusion:
These Mexican chicken meatballs are a delightful blend of flavors, combining the tanginess of tomatoes, the warmth of spices, and the tenderness of chicken. Whether you're hosting a party or enjoying a cozy family dinner, these meatballs are sure to be a hit. Their versatility allows them to be served as an appetizer, main course, or even as a filling for tacos or burritos. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the vibrant flavors of Mexico.
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