Mexican Meatballs

Make these saucy beef and pork meatballs ahead and store in the refrigerator up to 3 days.

Mexican Meatballs
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21 users rated this recipe an average rating of 3.0
Yields:
6 to 8 dozen meatballs
Prep:
40 mins
Bake:
20 mins 350°F
Cook:
15 mins
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Mexican Meatballs

Ingredients
1/2
cup masa harina
1/4
cup warm water
1
pound lean ground pork
1
pound lean ground beef
1
egg, beaten
4
1 1/2
teaspoons salt
1/2
teaspoon freshly ground black pepper
1
28 ounce can whole tomatoes, undrained
3
chipotle chili peppers in adobo sauce, drained
1/2
cup finely chopped onion
2
1
tablespoon cooking oil
1 1/2
teaspoons instant chicken bouillon granules
1
teaspoon ground cumin

Directions

  1. Combine masa harina with water in a large bowl. Add pork, beef, egg, 4 cloves garlic, salt, and pepper; mix well. Shape mixture into 1-inch balls. Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 20 to 25 minutes or until no longer pink and an instant-read thermometer inserted in meatballs registers 160 degree F.
  2. Meanwhile, in blender or food processor, puree undrained tomatoes and chipotle chili peppers. Press mixture through a sieve into a small bowl; discard solids. Set aside.
  3. In a Dutch oven cook onion and the 2 cloves of garlic in hot oil over medium heat until onion is tender. Add tomato mixture, bouillon granules, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add cooked meatballs; stir gently to coat.
  4. Transfer to a serving bowl. Makes 6 to 8 dozen meatballs.

From the Test Kitchen

Prepare meatballs and sauce as directed. Cool. Cover and refrigerate up to 3 days or freeze for up to 1 month. To reheat, let thaw; place in a 4-quart pot. Cook, covered, until mixture comes to boiling and meatballs are heated through, gently stirring occasionally.

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