Mariachi Meatballs Food

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

MEXICAN MEATBALLS

Steps:

• Peel the onion and garlic then place them in a food processor.
• Blitz until you have a fine mush. (You might need to stop and push the mixture down from the sides a few times)
• Add all the herbs, spices and tomato paste, then crack in the egg.
• Blitz again until well combined.
• Remove the crusts from the bread and add it to the mixture.
• Pulse the processor until the bread is just broken up, then pour the mush into a large bowl.
• Add the beef and use your hands to squish everything together until well mixed.
• Shape the picture into balls.
• For wraps and appetisers I like to use about a teaspoon of mixture for each meatball.
• Heat the oil in a large frying pan until hot, then add the meatballs and cook for 3-4 minutes until cooked through.

MARIO'S MEATBALLS

Steps:

• Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.
• In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball. (I went ahead and made mine a bit smaller, so I wouldn't have to worry about them getting completely cooked through in a skillet.).
• In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch.

MEXICAN MEATBALL SOUP

Steps:

• Combine all ingredients for meatballs in a medium mixing bowl and mix until all evenly incorporated. Roll about 1-inch meatballs.
• Heat up a large pot over medium heat and add vegetable oil. Place meatballs in the heated pot, cover and cook for about 5 minutes. Flip all meatballs, cover and cook for a couple more minutes.
• Add diced veggies, tomato paste and chipotle chili. Cover and cook for 5-7 minutes. Stir, cover and cook for a few more minutes.
• Add beef stock, pressed garlic, salt and cumin. Bring to boil then lower to medium-low. Cover and cook for 15 minutes.
• Stir in fresh cilantro right before taking off heat.
• If using rice: you can choose to cook rice separately and just add some to each dish or you can cook rice right in the soup. If you add rice separately, you will avoid rice soaking up all the broth. If you cook rice in soup, it will soak up the broth and you will need to add an extra cup and a half of beef broth to compensate. Cooking rice in soup will make it more flavorful. Decision is ultimately up to you!

MARIACHI MEATBALLS

Steps:

• In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt.
• Cover and refrigerate 1 hour.
• Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each.
• Lightly roll meatballs in 2 T Flour, coating completely.
• In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• Remove meatballs from frying-pan as they are browned.
• In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin.
• Stir into onions.
• Add tomatoes, green chilies and olives.
• Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• Uncover and continue cooking slowly 10 minutes.
• Serve meatballs and sauce over hot rice.

MARIACHI BEEFBALLS AND RICE

Steps:

• In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each. Lightly roll meatballs in 2 tablespoons flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining ½ tablespoon flour and 1 teaspoon salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. MEXICAN RICE: Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, ½ sour cream-chili mixture and ½ cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350℉/180℃) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.

MARIACHI BEEFBALLS AND RICE

Steps:

• 1. In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 teaspoon salt.
• 2. Cover and refrigerate 1 hour.
• 3. Shape into 15 meatballs, using 2 rounded tablespoons meat mixture for each.
• 4. Lightly roll meatballs in 2 tablespoons flour, coating completely.
• 5. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• 6. Remove meatballs from frying-pan as they are browned.
• 7. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• 8. In small bowl, combine remaining 1/2 tablespoon flour and 1 teaspoon salt, chili powder and cumin.
• 9. Stir into onions.
• 10. Add tomatoes, green chiles and olives.
• 11. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• 12. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• 13. Uncover and continue cooking slowly 10 minutes.
• 14. Serve meatballs and sauce over hot mexican rice.
• 15. MEXICAN RICE: Combine sour cream, chiles and salt.
• 16. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
• 17. Repeat layers and top with remaining cup of rice.
• 18. Bake in 350 oven for 25 minutes.
• 19. Sprinkle with parmesan cheese and top with meatballs and sauce.
• 20. Continue baking for 5 minutes or until cheese melts.