Mexican Meatballs

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

    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

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. To Make-Ahead 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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