Best 3 Mexican Style Meatballs Recipes
**Mexican-Style Meatballs: A Flavorful Fusion of Spices and Traditions**
Embark on a culinary journey to the vibrant streets of Mexico, where flavors dance and spices ignite the senses. Discover the tantalizing taste of Mexican-style meatballs, a delectable fusion of traditional Mexican ingredients and the comforting familiarity of classic meatballs. These meatballs are a symphony of flavors, combining the smoky heat of chipotle peppers, the tangy zest of lime, the earthy warmth of cumin, and the bold aroma of cilantro. Dipped in a rich and flavorful tomato sauce, these meatballs become a delectable appetizer or main course, perfect for any occasion.
**Recipes:**
1. **Classic Mexican-Style Meatballs:**
- This recipe forms the foundation of our Mexican meatball adventure, featuring a blend of ground beef, pork, and veal, seasoned with a harmonious balance of spices. Chipotle peppers and cumin add a smoky warmth, while lime zest and cilantro bring a refreshing brightness. Simmered in a luscious tomato sauce, these meatballs become tender and juicy, ready to tantalize your taste buds.
2. **Chorizo-Stuffed Mexican Meatballs:**
- Elevate your meatball experience with this delightful variation. Ground chorizo, a spicy and flavorful Mexican sausage, is nestled at the heart of each meatball, infusing it with a burst of savory richness. The combination of chorizo and the classic Mexican spice blend creates a complex and captivating flavor profile that will leave you craving more.
3. **Sweet Potato and Black Bean Mexican Meatballs:**
- Embark on a healthier journey with these vegetarian-friendly meatballs, crafted with a nutritious blend of sweet potatoes and black beans. The sweetness of the sweet potatoes and the earthy flavor of the black beans create a harmonious balance, while the Mexican spice blend adds a touch of warmth and intrigue. These meatballs are not only delicious but also a wholesome and satisfying option.
4. **Mexican Meatballs with Poblano Cream Sauce:**
- Experience the velvety embrace of poblano cream sauce in this recipe. Roasted poblano peppers, known for their mild heat and smoky flavor, are blended with cream to create a luscious and flavorful sauce. The tender meatballs, simmered in this creamy sauce, absorb the rich flavors, resulting in a dish that is both comforting and elegant.
5. **Baked Mexican Meatballs with Queso Fresco:**
- Indulge in the cheesy goodness of baked Mexican meatballs topped with queso fresco. These meatballs are baked to perfection, allowing the flavors to meld and deepen. A generous sprinkling of queso fresco, a fresh and crumbly Mexican cheese, adds a delightful tang and a creamy texture to each bite.
Each recipe in this collection offers a unique interpretation of Mexican-style meatballs, ensuring that every palate finds its perfect match. From the classic beef and pork blend to the innovative sweet potato and black bean combination, these meatballs are a testament to the versatility and charm of Mexican cuisine.
MEXICAN STYLE MEATBALLS
Yummy miniature meatballs in a chipotle tomato sauce. I have been serving these for years at various events and never take leftovers home. They are easy to prepare and freeze well for pre-planning.
Provided by BAJATHECAT
Categories Appetizers and Snacks Spicy
Time 1h10m
Yield 20
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. 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 peppers. Blend until smooth, and set aside.
- Heat the oil in a large Dutch oven over medium 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 of 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 two 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 in a chafing dish with the sauce, and garnish with cilantro.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 9.8 g, Cholesterol 69.6 mg, Fat 15.9 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 473.1 mg, Sugar 2.8 g
INSTANT POT® MEXICAN-STYLE MEATBALLS AND QUINOA
South-of-the-border meatballs and quinoa stew in rich tomato sauce for an offbeat meal in about an hour, thanks to an electric pressure cooker.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
- Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
- Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 46.5 g, Cholesterol 210.8 mg, Fat 27.2 g, Fiber 4.3 g, Protein 38.2 g, SaturatedFat 10.7 g, Sodium 1621 mg, Sugar 7.1 g
MEXICAN-STYLE SPAGHETTI AND MEATBALLS
It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!
Provided by Sachin K.
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g
Tips:
- Choose the right ground beef: For the best flavor and texture, use a combination of ground chuck and ground sirloin. Avoid using ground beef that is too lean, as it will result in dry meatballs.
- Season the meatballs generously: Don't be afraid to add plenty of spices and herbs to the meatball mixture. This is what will give them their delicious flavor.
- Don't overwork the meatball mixture: Overworking the meatball mixture will make the meatballs tough. Mix the ingredients just until they are combined.
- Form the meatballs into uniform sizes: This will help them cook evenly. Use a heaping tablespoon of meatball mixture for each meatball.
- Brown the meatballs before simmering them: Browning the meatballs in a skillet before simmering them in the sauce will help them develop a nice crust and prevent them from falling apart.
- Use a flavorful sauce: The sauce is what will really make these meatballs shine. Use a homemade sauce or your favorite store-bought sauce.
- Let the meatballs simmer for at least 30 minutes: This will allow the flavors to meld and the meatballs to become tender.
Conclusion:
These Mexican-style meatballs are a delicious and easy-to-make dish that is perfect for any occasion. They are a great appetizer, main course, or side dish. Serve them with your favorite Mexican-inspired sides, such as rice, beans, or tortillas.
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