CRUNCHY MEXICAN MEATBALLS
Mexican-spiced meatballs are coated in crispy tortilla chip crumbs for extra crunch.
Provided by Allrecipes Member
Time 1h
Yield 26
Number Of Ingredients 11
Steps:
- In medium bowl, combine ground turkey, egg, garlic, onion, bread crumbs, chili powder and cumin; shape into approximately 36 3/4 inch balls. Place crushed chips on plate. Roll each meatball in chips, coating thoroughly. On 10x15x1 inch baking pan, lightly coated with vegetable cooking spray, arrange meatballs. Bake at 350 degrees F for 20 minutes or until meat is no longer pink in center. In small bowl, combine sour cream and salsa; use as dip.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 4.5 g, Cholesterol 22.5 mg, Fat 3.9 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 69.1 mg, Sugar 0.4 g
SMOKY MEXICAN MEATBALL STEW
A simple spicy meatball recipe that makes a great alternative to beef chilli
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
- Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
- Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.
Nutrition Facts : Calories 577 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
CRUNCHY MEATBALLS WITH MUSTARD SAUCE
This is a slightly different 'take' on meatball appetizers. Prep time includes meatball chilling time
Provided by Toby Jermain
Categories Meat
Time 1h30m
Yield 60 meatballs, about, 20-30 serving(s)
Number Of Ingredients 18
Steps:
- Mix ingredients for Mustard Sauce until well blended, and refrigerate until needed.
- Prepare meatballs by mixing together ground beef, breadcrumbs, onion, 1 egg, 1/4 cup beer, granulated garlic, 1 Tsp salt and 1/4 Tsp pepper.
- Form into 3/4" meatballs, and set in refrigerator or freezer to firm up, but do not allow to freeze.
- Beat together 3/4 cup beer, 2 eggs and olive oil.
- Add flour, baking powder, and remaining 1-1/2 Tsp salt and 1/4 Tsp pepper, stirring until thoroughly blended.
- Heat about 3" of oil to 350 degrees F in a deep pan or deep fryer.
- Coat each meatball with batter and fry until golden brown.
- Cook only a few at a time to keep oil temperature even.
- Drain on paper towels, and keep warm.
- Serve warm with Mustard Sauce for dipping.
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