SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Meatballs

Yield: 6 to 8 dozen meatballs
Prep 40 mins Bake 350°F 20 mins Cook 15 mins
Mexican Meatballs
  • 1/2  cup  masa harina
  • 1/4  cup  warm water
  • 1  pound  lean ground pork
  • 1  pound  lean ground beef
  • 1  egg, beaten
  • 4  cloves garlic, minced
  • 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  cloves garlic, minced
  • 1  tablespoon  cooking oil
  • 1 1/2  teaspoons  instant chicken bouillon granules
  • 1  teaspoon  ground cumin

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe