Best Mariachi Meatballs Recipes

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.

CLASSIC ITALIAN MEATBALLS

Steps:

• In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
• In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
• Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
• Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

MARIACHI MEATBALLS

Steps:

• In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt.
• Cover and refrigerate 1 hour.
• Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each.
• Lightly roll meatballs in 2 T Flour, coating completely.
• In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• Remove meatballs from frying-pan as they are browned.
• In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin.
• Stir into onions.
• Add tomatoes, green chilies and olives.
• Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• Uncover and continue cooking slowly 10 minutes.
• Serve meatballs and sauce over hot rice.

REAL MEATBALLS AND SPAGHETTI

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.