Recipe

Mexican Meatballs Recipe

	Lincolntoot / All my dishes 1 year, 5 months ago These well seasoned meatballs can be made ahead of time! They are just sooooooooooooooo good! Prep:40m Cook:15m Servings:12	Lincolntoot
	spicy meatballs

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Fans

caramia

momo_55gra

cholena

elgab89

herby

morninlite

Ingredients

1/2 cup masa harina (corn flour)

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

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.

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.

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.

Transfer to a serving bowl.

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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