Mexicali Appetizer Meatballs Food

MEXICALI APPETIZER MEATBALLS

Steps:

• Heat oven to 425°F.
• Combine salsa and A.1. Mix 1/3 cup with meat, egg and bread crumbs just until blended.
• Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 15 min. or until done (160ºF). Place meatballs in serving dish; add remaining salsa mixture and stir gently to coat.

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

MEXICALI MEATBALLS

Steps:

• For meatballs: Make crumbs of crackers.
• Combine crackers, salt, chili powder, pepper flakes, milk, and egg.
• Stir in onions and green pepper.
• Add ground beef and mix well.
• Form into 30-35 meatballs.
• Heat oil in a skillet.
• Add meatballs and fry over medium heat until done.
• Remove from pan.
• Drain grease from pan and wipe out with a paper towel.
• For the sauce: Heat oil in same skillet meatballs were cooked in.
• Saute garlic, onion, and celery until soft.
• Stir in the flour.
• Gradually stir in the beef broth, stirring well.
• Stir in tomato sauce, chili powder, cumin, and pepper.
• Cook until well combined and bubbly.
• Add meatballs.
• Simmer, uncovered, 15-20 minutes, until sauce is a suitable consistency.

MEATBALLS APPETIZER

Steps:

• Preheat oven to 350 degrees.
• Mix together all meatball ingredients and roll into balls.
• Bake on pan with sides such as cake pan or jelly roll pan for 20 minutes.
• Meanwhile mix together all sauce ingredients in large pan on top of stove.
• Simmer 15 minutes.
• Once meatballs are baked add to sauce and mix well.
• Simmer 15 minutes.
• I like to simmer the meatballs and sauce in my crockpot.

MEXICAN MEATBALLS

Steps:

• In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. 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 chilies. Blend until smooth, and set aside.
• Heat the oil in a large Dutch oven over medium high 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 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 2 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 and sauce in a chafing dish. Garnish with chopped cilantro.