Appetizer: Mexican Meatballs

Tasty Appetizer: Mexican Meatballs

Please a crowd with a few dozen homemade meatball appetizers. A few secret ingredients (think chili peppers in adobo sauce) add spice to recipe.

Mon, 16 Sep 2013|

This recipe for Mexican Meatballs takes everything you love about meatballs and gives it a Mexican slap. Serve these appetizers with some crusty bread on the side for dipping in the sauce. Start by preheating your oven to 350 degrees. Place a half cup of Masa Harina in a large bowl and add 1/4 cup of warm water. Masa Harina is just a corn flour used in Mexican cooking. It takes the place of bread crumbs in this recipe. Stir the Masa Harina and water together and add 1 pound of lean ground pork, 1 pound of lean ground beef, 1 beaten egg, 4 cloves of minced garlic, 1-1/2 teaspoons of salt and a half teaspoon of freshly ground pepper. Mix the ingredients well and then form them into 1-inch balls. Your hands work best here. Just take a small amount of the meat and roll it between your palms. There should be about 6 to 8 dozen meatballs when you're done. Place them in a 15 by 10 by 1-inch baking pan. Bake them for 20 to 25 minutes. The meatballs should no longer be pink inside and an instant read thermometer inserted into the center should read 160 degrees. Meanwhile, you can get started on the sauce. Pour a 28-ounce can of whole tomatoes into a blender or food processor, juice and all. Add 3 drained Chipotle chili peppers in adobo saunce. Puree the tomatoes and peppers. Because the skins can be tough, press the mixture through a sieve into a small bowl. Discard the solids and set the sauce aside for now. Pour 1 tablespoon of cooking oil into a dutch oven over medium heat. When the oil is hot, add a half cup of finely chopped onion and 2 cloves of minced garlic. Cook them stirring frequently until the onion is tender about 3 minutes. Next, add the tomato mixture, 1-1/2 teaspoons of instant chicken bouillon granules and 1 teaspoon of ground cumin. Stir it all together and bring the sauce to a boil. Lower the heat to medium-low and simmer the sauce uncovered for 10 minutes. Transfer the cooked meatballs to the dutch oven and stir them gently to coat them with a sauce. And that's it. They're ready to serve. The recipe makes a big batch, so it's great for a crowd or you can freeze the meatballs and sauce in smaller portions.