Mexican Style Meatballs Recipe - Allrecipes.com
Mexican Style Meatballs Recipe
  • READY IN ABOUT hrs

Mexican Style Meatballs

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 40 meatballs Change Servings
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Directions

  1. 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.
  2. Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
  3. 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.
  4. 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.
  5. For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 45 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2006

Excellent appetizer! I cooked the meatballs in the oven on a broiler pan at 400 degrees instead of frying them to save time and clean up, and they were great.

 
Most Helpful Critical Review
Apr 04, 2011

I thought It's was ok but my daughter and boyfriend loved it!

 
Jan 26, 2006

The very best meatballs I have ever had, and probably the best recipe I have ever found on allrecipes.com. One addition that I add to each meatball is to dice up some string cheese and place a chunk in the middle of each one. Makes the meatballs taste even better.

 
May 12, 2006

I loved this sauce! I needed some Mexican appetizers for a party but didn't have a ton of time, so I just bought a bag of frozen meatballs and put this sauce together the night before. Then the day of party I just threw the meatballs in the crock pot with the sauce and a few hours later, they were done! Everyone loved them. I think I could have threw in about twice the chipotles though. Maybe the brand I got was a mild one. But I do like it spicy!! Thanks for a great recipe. I'll definitely be making these again!

 
Nov 19, 2006

These were delicious! I followed the recipe almost exactly and they came out awesome. The only change I made was to add an 8 oz. can of tomato sauce to the diced tomatoes. We love spicy food, and therefore, LOVED these meatballs. I would not recommend them for the wimpy eaters!

 
Aug 02, 2008

These were fantastic. Keep in mind that you must love chipotle peppers to really enjoy these meatballs, and there are some people that just don't like them. For those that are leaving out the chipotle in this recipe and replacing with something else, you may be getting a good meatball, but you are not getting the meatball this recipe is intending to offer, you are getting a different meatball, and seems unfair to rate it. The chipotle is a main ingredient in this recipe. Thanks for posting your delicious recipe!

 
Sep 18, 2004

These were fabulous! I did add more of the peppers and sauce, to make it more spicy. I also added some parmesan cheese. My husband LOVED them. We ate them as an appetizer, along with crackers and cheese;however, I think the leftovers would be good over some rice.

 
Dec 04, 2006

I'll be making this one again, these ARE addicting! I was skeptical that so few ingredients could have much flavor, but I was pleasantly surprised! The meatballs are excellent, and the sauce is fantastic! I had to add some sugar to the sauce, as often is the case with tomatoes, as they always vary in their sweetness. I halved the recipe, and got about 90 one inch-ish meatballs. I think I'll make them 1.5 inches next time as they shrink when browning. Thanks for an easy yet wonderful recipe!

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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