Mexican Meat Balls. I started making these meatballs years ago and brought them to every event imaginable. This Mexican meatballs recipe came from Lexi's new cookbook Lexi's Clean Kitchen. And here is more healthy meatball inspiration beyond Mexican: slow cooker porcupine.
My recipe for Mexican Meatballs is the perfect appetizer for any get together. Super delicious, and simple… they're certain to be a hit! Mexican Meatballs are one of my. You undertake steaming brew Mexican Meat Balls adopting 11 procedure also 7 including. Here you go get there.
receipt of Mexican Meat Balls
- You need 2 lb of ground beef.
- You need 1 cup of cooked rice.
- You need 1 small of onion, minced.
- Prepare 2 of eggs.
- It's 1/2 tsp of minced garlic.
- It's 1/4 tsp of cumin.
- It's 3 tbsp of butter.
- It's 2 tbsp of flour.
- You need 3/4 cup of tomato sauce.
- You need 2 1/2 cup of very hot water.
- You need 2 tsp of oregano.
These Mexican Meatballs are cooked in a tomato broth flavored with cilantro. These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. I may earn a small commission on purchases made Cheesy Mexican Meatballs are a little spicy, a lot cheesy, and one of those meals that the whole. Oregano flavors both the liquid and the meatballs.
Mexican Meat Balls gradually
- Combine beef, rice, onion, egg, garlic,cumin.
- Mix well, form into med size meat balls.
- Melt butter in deep skillet. Blend in flour and cook for a few minutes..
- Stir in tomato sauce & oregano..
- Gradually add hot water, stir until smooth..
- Carefully drop meat balls into mixture..
- Bring to boiling point, reduce heat & simmer, covered about 30 minutes, turning once..
Cilantro, ground cumin, chipotle chiles, and oregano add Mexican flair to a classic meatball recipe. Who doesn't look a good meatball? These Mexican Meatballs serve as a great appetizer. Made with ground chorizo sausage, stuffed with shredded queso cheese and jalapeno wrapped in bacon! Mexican Meatballs - or Albondigas - simmer in enchilada sauce and are topped with sour cream, radishes & cilantro.