Best Mini Mexican Meatballs Recipes

Mini Mexican Meatballs image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 pound meatloaf mix (a mixture of ground pork, veal and beef)
1/2 cup plain dry breadcrumbs
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1 large egg
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup Mexican crema
2 tablespoons roughly chopped fresh cilantro

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 image

Provided by Millie Johnson

Time 1h

Number Of Ingredients 17

MEATBALLS
1 lb ground pork (not sausage)
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp black pepper
1/2 tsp salt
1/4 tsp oregano, dried
SOUP
3 can(s) whole kernal corn (do not drain)
1 can(s) green chiles (small can)
1 box chicken stock (32oz.)
1 tsp ground cumin
1 tsp cilantro, fresh (chopped)
1 tsp epozote de comer * found in the mexican spice rack)
1/2 c cream
cotija cheese * you can substitute with parmesean
1 tsp habanero sauce *optional

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 image

Provided by Nif_H

Categories Meat

Time 35m

Yield 30 meatballs

Number Of Ingredients 11

1 lb lean ground beef
1 egg, lightly beaten
1/2 cup dry breadcrumbs
1/3 cup carrot, finely grated
1/3 cup onion, shredded
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
salsa

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.

Nutrition Facts : Calories 39, Fat 1.8, SaturatedFat 0.7, Cholesterol 16, Sodium 75.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 3.6