Best Mexicali Appetizer Meatballs Recipes

Mexicali Tamale Balls (Mexican Meatballs in Sauce) image

Provided by littleturtle

Time 55m

Yield 70-80 Meatballs, 14 serving(s)

Number Of Ingredients 15

2 lbs lean ground beef
4 garlic cloves, minced
1 1/2 cups masa harina (finely ground yellow cornmeal)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
3/4 cup tomato juice
2 (16 ounce) cans tomatoes, chopped
1 onion, grated
2 teaspoons salt (or to taste)
2 teaspoons sugar
1 1/4 teaspoons ground cumin
1 teaspoon pepper
1 teaspoon chili powder

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.

Nutrition Facts : Calories 198.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 42.1, Sodium 753.4, Carbohydrate 17.9, Fiber 2.1, Sugar 3.2, Protein 15.5

Mexican Meatballs image

Provided by CaribbeanQueen

Categories Pork

Time 1h10m

Yield 40 meatballs, 20 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1 1/2 lbs ground pork
2 eggs
1 1/2 cups dried breadcrumbs, plain
1 teaspoon salt
1 teaspoon black pepper, ground
2 garlic cloves, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
1 -3 chipotle chile in adobo
4 teaspoons vegetable oil
2 small onions, minced
4 garlic cloves, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup fresh cilantro, chopped (optional)

Steps:

In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. 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 chilies. Blend until smooth, and set aside.
Heat the oil in a large Dutch oven over medium high 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 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 2 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 and sauce in a chafing dish. Garnish with chopped cilantro.

Nutrition Facts : Calories 232.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1

Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons canola oil
1 medium red onion, finely diced
1 jalapeno, finely diced
2 cloves garlic, finely chopped
2 tablespoons ancho chili powder
1/2 teaspoon ground coriander
1 to 2 chipotle peppers in adobo, processed until smooth
One 28-ounce can plum tomatoes and their juice, processed until smooth
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 to 2 tablespoons Mexican crema
Fresh cilantro leaves, for garnish
1/3 pound chorizo, very cold, cubed
1/3 pound chuck, very cold, cubed
1/3 pound pork butt, very cold, cubed
3 cloves garlic, finely chopped
1 large egg, lightly beaten
1/2 cup finely chopped cilantro, plus extra for garnish
1/4 cup freshly grated Cotija cheese
1 tablespoon New Mexico chili powder
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups chicken stock
Queso fresco, for garnish
Fresh cilantro leaves, for garnish

Steps:

For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.