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Mexican Style Meatballs
SUBMITTED BY:
BAJATHECAT
PHOTO BY:
adelantegirl
"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."
RECIPE RATING:
Read Reviews
(33)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
45 Min
READY IN
1 Hr 10 Min
Original recipe yield 40 meatballs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds ground beef
1 1/2 pounds ground pork
2 eggs
1 1/2 cups plain dried bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
3 chipotle peppers in adobo sauce
4 teaspoons vegetable oil
2 small onions, minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup chopped fresh cilantro, for garnish (optional)
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DIRECTIONS
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.
Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
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.
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.
For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.
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REVIEWS
Reviewed on Jan. 26, 2006 by
The Goat
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The Goat
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.
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12 users found this review helpful
The very best meatballs I have ever had, and probably the best recipe I have ever found on...
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Reviewed on Jan. 24, 2006 by
cookin'mama
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cookin'mama
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.
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10 users found this review helpful
Excellent appetizer! I cooked the meatballs in the oven on a broiler pan at 400 degrees...
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Reviewed on Sep. 18, 2004 by TAMCATTT12
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TAMCATTT12
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.
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7 users found this review helpful
These were fabulous! I did add more of the peppers and sauce, to make it more spicy. I also...
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Reviewed on May 12, 2006 by Amy B.
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Amy B.
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!
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6 users found this review helpful
I loved this sauce! I needed some Mexican appetizers for a party but didn't have a ton of...
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Reviewed on Nov. 7, 2006 by
Samantha
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Samantha
Nov. 7, 2006
Very good, but the sauce thickens up a lot. I would suggest adding more tomato sauce to make it a little thinner.
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4 users found this review helpful
Very good, but the sauce thickens up a lot. I would suggest adding more tomato sauce to make...
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Reviewed on Aug. 31, 2007 by
michellej
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michellej
Aug. 31, 2007
The best meatballs I've ever made. I have never been able to make a tasty meatball I always used frozen.I put these on french bread for meatball subs. My son and his friends went nuts!!The best!!!!!!!!!!!!
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3 users found this review helpful
The best meatballs I've ever made. I have never been able to make a tasty meatball I always...
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Reviewed on Dec. 4, 2006 by WALTDOUD
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WALTDOUD
Dec. 4, 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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3 users found this review helpful
I'll be making this one again, these ARE addicting! I was skeptical that so few ingredients...
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Reviewed on Apr. 18, 2006 by
Nicole
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Nicole
Apr. 18, 2006
I like it spicy but the folks I live with (kids and hubby) didn't, so I added 1/4 c Miracle Whip and 2 T sugar. It was still very spicy, but more bearable for them. You can't taste the sugar or miracle whip. I served it over spaghetti.
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3 users found this review helpful
I like it spicy but the folks I live with (kids and hubby) didn't, so I added 1/4 c Miracle...
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Reviewed on Jan. 24, 2006 by jillflug
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jillflug
Jan. 24, 2006
These are the best meatballs that you will ever have. My brother makes these for special occasions and they are always all gone in one night. He also adds cut up string cheese to the middle of each meatball, which makes them even better.
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3 users found this review helpful
These are the best meatballs that you will ever have. My brother makes these for special...
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Reviewed on Jun. 13, 2005 by Blon-Dish