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Mexican Meatballs


Yield: 7 dozen meatballs Prep 20 mins Cook 55 mins

Ingredients

  • 6 cloves garlic
  • 1 1/2 teaspoons  salt, divided
  • 1/2 cup  masa harina
  • 1/4 cup  warm water
  • 1 pound  lean ground pork
  • 1 pound  lean ground beef
  • 1 large egg
  • 1/2 teaspoon  freshly ground black pepper
  • 2 28 ounce cans tomatoes, drained
  • 3 canned chipotle chiles in adobo*, drained
  • 1/2 cup  chopped onion
  • 2 tablespoons  instant chicken bouillon granules
  • 1 teaspoon  ground cumin
  • Fresh parsley or cilantro, for garnish
  • 1/4 cup  vegetable oil

Directions

1. Mash 4 of the garlic cloves to a paste with 1/2 teaspoon of the salt in a small bowl. Combine masa harina with water in a large bowl. Add pork, beef, egg, garlic paste, remaining 1 teaspoon salt, and pepper; mix well. Shape mixture into 1-inch balls.

2. In blender, puree tomatoes with remaining 2 garlic cloves until smooth, then press mixture through a sieve into a small bowl. Puree the chiles and 1 cup water in blender and strain into another small bowl.

3. Heat oil in large Dutch oven over medium heat. Add onion and cook, stirring, 2 minutes. Add tomato mixture, cover, and cook 5 minutes. Stir in bouillon and cumin and cook 2 minutes. Gradually add chile puree, tasting for spiciness after each addition.

4. Add meatballs and bring to a boil. Cover and cook 3 minutes. Reduce heat and simmer 30 minutes, turning meatballs occasionally. Cool. Cover and refrigerate overnight. Reheat over medium heat, stirring gently, about 30 minutes or until hot. Transfer to a serving bowl and garnish with parsley or cilantro, if desired. Makes 7 dozen meatballs.

Make Ahead Tip

  • Prepare meatballs. Cool. Cover and refrigerate up to 3 days or freeze up to 1 month.

Nutrition Facts

  • cal.(kcal)45,
  • Fat, total(g)3,
  • chol.(mg)11,
  • sat. fat(g)1,
  • carb.(g)2,
  • pro.(g)2,
  • sodium(mg)160,
  • Percent Daily Values are based on a 2,000 calorie diet