Best Mini Mexican Meatballs Recipes

MINI MEXICAN MEATBALLS

Steps:

• Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
• Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
• Drizzle the crema over the meatballs and sprinkle with the cilantro.

MILLIE'S MEXICAN CORN SOUP WITH MINI MEATBALLS

Steps:

• 1. For the meatballs... In a bowl mix together ground pork, garlic powder, onion powder, oregano, salt and pepper.
• 2. Form into small meatballs, brown and set aside.
• 3. For the soup part...
• 4. In a large pot pour in 2 cans of the corn, including liquid. With third can, drain liquid into pot, then process the kernels in a food processor and add to pot.
• 5. Now process the green chiles and add to pot (you may need to add a little stock to it), along with the chicken stock, cumin, habanero sauce, epazote de comer, cilantro and meatballs. Salt and pepper to taste.
• 6. Bring to a boil then reduce heat and simmer for 30 minute. Turn off heat and stir in the cream.
• 7. To serve, garnish with a little fresh chopped cilantro and a tablespoon of cotija cheese.

MINI MEATBALLS - MEXICAN

Steps:

• Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
• Lightly combine all ingredients. Roll into approximately thirty 1" balls.
• Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.