Mexican Meatballs

Everybody else is making Spag Bol with their weekly beef mince purchase yet again. But you? You’re making plump Mexican Meatballs, smothered in a chipotle tomato sauce. Serve over rice with a dollop of guacamole and sour cream. How smug do you feel? {Answer: VERY!} Mexican Meatballs I probably shouldn’t admit this, being that I... Get the Recipe The post Mexican Meatballs appeared first on RecipeTin Eats.

Mexican Meatballs

Everybody else is making Spag Bol with their weekly beef mince purchase yet again. But you? You’re making plump Mexican Meatballs, smothered in a chipotle tomato sauce. Serve over rice with a dollop of guacamole and sour cream.

How smug do you feel? {Answer: VERY!}

Overhead photo of Mexican Meatballs in a black skillet, ready to be served

Mexican Meatballs

I probably shouldn’t admit this, being that I run a recipe website and I’m expected to have a positive attitude to all things food. But I don’t really have the patience for meatball rolling. I’ve previously declared that someone needs to invent a meatball rolling device. I picture something tube-like into which meat is stuffed, then meatballs come plonking out the other side.

Not the best visual!! ???? But imagine how fast it could be to make 100 meatballs using such a contraption!!!

Anyway, in the absence of such a device, the point of sharing this is so you know that any meatball recipe you see on this website is one that I deem worthy of rolling! Today – Mexican Meatballs.

Ingredients in Mexican Meatballs

Here’s what goes into these Mexican Meatballs. There’s a few “secret ingredients”!

Ingredients in Mexican Meatballs

The “secret ingredients” in these meatballs are:

  1. Corn chips that are used in place of the usual breadcrumbs! They add extra flavour into the meatballs, that distinct corn flavour, as well as salt. Substitute with breadcrumbs;

  2. Beef AND pork mince (ground meat) – For the best flavour and lovely soft meatballs. Feel free to just use all beef. Super tasty, just that they are not quite as soft. And if you use all pork, the meatballs will taste, well, porkier; and

  3. Chipotle powder – Ground dried jalapeño chillies have a bit of a spicy kick to them as well as being beautifully smokey. Irritatingly not yet widely available in Australia though you can find it in Harris Farms (Sydney) and anywhere that stocks a good variety of spices. Substitute with more smoked paprika and a pinch of cayenne pepper or pure chilli.

    Also used in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (this is so good!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.


Ingredients for sauce for Mexican Meatballs

And here’s what you need for the sauce:

Ingredients in Mexican Meatballs Sauce

Chipotles in Adobo – Now available in the Mexican food section of large grocery stores in Australia (Coles, Woolworths, Harris Farms), this is the key flavouring element for the sauce. We don’t use loads – there’s enough flavour in the meatballs themselves, so we only add a subtle amount in the sauce.

Chipotles are dried and smoked jalapeno peppers. In tinned formed, they usually come in a tangy and spicy red sauce called adobo, hence the name Chipotles in Adobo. You get smoky flavour and heat from the chipotle along with a good kick of spices, garlic and other flavourings from the adobo. 

In this recipe, we are using both the chipotle chilli as well as a bit of the sauce.

Freeze leftover chipotles: Use a small ziplock bag, arranging chillies in one layer so it’s easy to break a bit off to use as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.

Baked Mexican Meatballs

How to make Mexican Meatballs

To make life easy and keep your meatballs nice and round, I like to par-bake them in the oven then finish them off in the sauce. Great flavour exchange – tasty juices from the meatballs leeches into the sauce, and the sauce keeps the meatballs nice and juicy!

How to make Mexican Meatballs
  1. Blitz corn chips until they become fine crumbs. Obviously skip this if you’re using breadcrumbs instead!

  2. Mix with all the other meatball ingredients. Use your hands for speed and ease, else use a wooden spoon;

  3. Portion the mixture using an ice cream scoop. The perfect meatball scooping device for even portioning and making them semi-round! I use my 3 tablespoon ice cream scoop and filling it about 3/4 full. This makes 20 meatballs;

  4. Roll into meatballs then place onto a rack set over a tray. Why a rack? Keeps the balls round and allows hot air to circulate under the meatballs so they brown nicely underneath too. Without a rack, the underside doesn’t go brown;

  5. Spray generously with oil then bake for just 10 minutes to get some colour on the outside. They will still be raw inside which is what we want because we will finish cooking them in the sauce;

  6. Make sauce while the meatballs are in the oven. We only simmer for 5 minutes to start with;

  7. Simmer meatballs in sauce: Then once the meatballs come out of the oven, transfer them into the sauce. Simmer for 10 minutes, rolling them occasionally, to finish cooking the meatballs and to thicken the sauce; and

  8. Sprinkle with fresh coriander/cilantro to finish them off just before serving!

Skillet with simmering Mexican Meatballs

What to serve with Mexican Meatballs

These meatballs are delicious served plain, straight out off the stove, served over a bowl of rice or with some warmed tortillas for stuffing/slopping (that’s a technical term!????). However, as with all things Mexican, toppings are a bonus. Here are some options.

Topping options

  • Sour cream (or yogurt)

  • Shredded cheese

  • Avocado in any form – diced, sliced, smushed, or if you’re going for gold, Guacamole

  • Your favourite hot sauce

  • Jalapeno slices

  • Coriander/cilantro leaves

Rice options

Note: The Mexican Green Rice is buried in a Mexican Beef Ribs recipe. I will pull it out and add a video one of these days!

Enjoy! – Nagi x


Watch how to make it

Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice
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Mexican Meatballs

Recipe video above. The best Mexican Meatballs are spiced with Mexcian flavours and made with:
1. crushed corn chips instead of breadcrumbs (more flavour!); and
2. a combination of beef AND pork (softer and tastier);
3. are browned in the oven then simmered in the chipotle tomato sauce for a winning flavour exchange: meatball juices leech into the sauce, and the meatballs absorb the sauce flavour. Win win!
Spiciness: Chipotle powder and fresh jalapeno in meatballs gives it a warm buzz but definitely not spicy. Same for chipotle chilli in sauce. Feel free to reduce both and add a pinch of paprika in its place.
Course Mains
Cuisine Mexican, Tex-Mex
Keyword beef mince recipe, Ground beef recipe, meatballs recipe, mexican meatballs
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 – 5 people
Calories 401cal
Author Nagi

Ingredients

Meatballs:

  • 250g / 8oz beef mince (ground beef)
  • 250g / 8oz pork mince (ground pork), or more beef (Note 1)
  • 1/2 red onion , grated using a standard box grater
  • 50g / 1.75 oz plain corn chips , sub breadcrumbs + 1/4 tsp salt (Note 2)
  • 1 egg
  • 3 tbsp coriander/cilantro , finely chopped (sub chives or parsley)
  • 3 tbsp parsley , finely chopped (optional)
  • 2 tsp fresh jalapeño , seeds removed and finely minced (reduce/omit for not spicy)
  • Oil spray (preferably olive oil)

Meatball Mexcian Spices:

  • 1 1/2 tsp ground cumin
  • 1 tsp chipotle powder , sub more smoked paprika, reduce for less spicy (Note 3)
  • 1 tsp coriander powder
  • 1 tsp garlic powder (sub 1/2 fresh garlic clove, finely grated)
  • 1/2 tsp paprika , hot for spicy or sweet for not (or sub more Chipotle powder)
  • 1 tsp salt
  • 1/2 tsp black pepper

Chipotle Sauce:

  • 2 tbsp olive oil
  • 2 cloves garlic , finely minced
  • 1 chipotle from a can of Chipotle in Adobo , finely chopped (Note 4)
  • 1 tsp Adobo Sauce from a can of Chipotle in Adobo (Note 4)
  • 800g / 24 oz crushed tomato
  • 1 tsp sugar
  • 1 tbsp coriander/cilantro , roughly chopped

Toppings & garnishes (pick & choose):

  • Coriander/cilantro leaves , whole
  • Shredded cheese
  • Sour cream
  • Guacamole (or just diced, sliced or mashed plain avocado)
  • Rice, for serving (Note

Instructions

  • Preheat oven to 220°C/390°F (200°C fan). Place a rack over a tray. Spray rack with oil.
  • Blitz corn chips: Place corn chips in a Nutribullet or food processor. Blitz until they become fine crumbs. (Else put in a ziplock bag and bash!)
  • Meatball mixture: Place Meatball ingredients in a bowl and mix well with your hands.
  • Roll meatballs: Roll into 3 – 3.5cm / 1.2 – 1.4" balls. Place on rack. Should make around 20 – 24 meatballs.
  • Bake 10 minutes: Spray meatballs generously with oil. Bake 10 minutes until browned (they will still be raw inside, we finish cooking them in the sauce).

Sauce:

  • While the meatballs are in the oven, start the sauce.
  • Sauté garlic & chipotle: Heat oil over medium high heat in a large skillet. Add garlic and cook for 30 seconds. Add chopped Adobo Chile and sauté for 20 seconds.
  • Simmer 5 minutes: Add tomato, Adobo sauce and sugar. Bring to simmer, then turn heat down to low and cook, stirring every now and then, for 5 minutes.

Finish Meatballs:

  • Cook meatballs in sauce: Remove meatballs from oven and transfer into sauce. Continue to cook the sauce for another 10 minutes, rolling meatballs every now and then, until the sauce is thickened and the meatballs are cooked.
  • Fresh coriander: Sprinkle with chopped coriander/cilantro.
  • Serving: Serve over rice or stuff into tortillas with toppings of choice!

Notes

1. Beef/pork mixture yields softer, juicier meatballs. You can just use all beef, but the meatballs will be a bit firmer.
2. Corn chips – Crushed cornchips instead of the usual breadcrumbs really adds something special to these meatballs! You can definitely taste the hint of corn flavour and the salt adds seasoning.
Sub: panko breadcrumbs (1 cup) or ordinary plain bread crumbs (3/4 cup – finer than panko so you need less for equivalent weight) PLUS 1/4 tsp salt (because corn chips have salt in them).
3. Chipotle powder is ground dried jalapeños and it’s an ingredient used in Mexican and Tex-Mex cooking. Find it at Harris Farms (Syd), delis, spice stores, bulk-bin health food stores. Everywhere, it seems, other than Australian major grocery stores!
Also used in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (this is so good!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.
4. Chipotles in adobo – These are chipotles (dried, smoked jalapneos) in a flavoured, tangy red sauce that is quite spicy. Great Mexican shortcut ingredient that adds a ton of flavour! Usually found in cans (sometimes jars). Widely available in the US, and nowadays in Australia too. Check the Mexican section of large grocery stores like Coles & Woolies.
Substitute in place of the chipotles in adobo: 1 1/2 tsp chipotle powder + 1/2 tsp SMOKED paprika powder + 1 tbsp sriracha (YES, really, it’s pretty close to Adobo Sauce!).
Freeze leftover chipotles: Use a small ziplock bag, arranging chillies in one layer so it’s easy to break a bit off to use as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.
5. Rice options!
  • Plain white rice
  • Green Mexican Rice (coriander/cilantro rice)
  • Mexican Red Rice
6. Leftovers – will keep in an airtight container for 4 to 5 days in the fridge, or freeze in sauce for up to 3 months.
7. Nutrition per serving, meatballs and sauce only, assuming 5 servings.

Nutrition

Calories: 401cal | Carbohydrates: 22g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 808mg | Potassium: 945mg | Fiber: 4g | Sugar: 9g | Vitamin A: 866IU | Vitamin C: 29mg | Calcium: 125mg | Iron: 5mg

Life of Dozer

That time I burnt my hand grabbing the handle of a searing hot cast iron skillet. It was stinging so badly I had to keep it submerged in ice cold water, while I continued working with my other hand!

No sympathy from Dozer. All he cared about was the one little treat left on the table!

The post Mexican Meatballs appeared first on RecipeTin Eats.

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Mini Corn Dogs

A crispy cornbread outer layer and snack-able size make these Mini Corn Dogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps! Something about the summer makes me want to make all the fair and carnival-inspired treats. Try pickles, onion rings, and donut holes for other irresistible treats perfect…

Mini Corn Dogs

A crispy cornbread outer layer and snack-able size make these Mini Corn Dogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!

Something about the summer makes me want to make all the fair and carnival-inspired treats. Try pickles, onion rings, and donut holes for other irresistible treats perfect for bringing street food to you.

Mini corn dogs on a plate with mustard and ketchup on the side.

Easy Mini Corn Dogs Recipe

Mini Corn dogs have been a favorite in my house! It is so much fun to put them together with my kids. It really is a recipe that the whole family can join in on. These mini corn dogs are so good, though, I won’t judge you if you keep the batch all for yourself! They have the most amazing cornbread and buttermilk breading which creates the perfect light and fluffy texture. Pair that with a savory, juicy hot dog in the middle, and these mini corn dogs become too good to resist!

My family has loved having these on summer afternoons paired with homemade cheese sauce for dipping. The smaller size of these corn dogs makes them perfect for taking on the go. But do not let their small size deceive you, they are bursting with flavor in every bite! If you are feeling extra hungry, you can also give my classic homemade corndogs a try. Whether they are bite or standard-sized, I am sure they will become a favorite at your house!

Mini Corn Dogs Ingredients

Ingredients and batter make all the difference in creating the perfect corn dog. These are mini corn dogs are so easy and fun to make! Find individual measurements for each ingredient in the recipe card below!

  • Canola Oil: You will need enough for 2 inches of oil for frying.
  • Hot Dogs: 6, regular size and thickness. These will be cut into 2-inch pieces.
  • Skewers: You will need at least 12 wooden skewers. You can also use candy or popsicle sticks.
  • All-Purpose Flour: Used to thicken the batter.
  • Cornmeal: Fine cornmeal works best. It adds a light, crumbly texture to your batter and will make your corndogs perfectly crispy!
  • Salt: To enhance flavors.
  • Granulated Sugar: Adds a sweet flavor to your mixture.
  • Baking Powder: This will give your corndogs a fluffy texture.
  • Egg: You will need one egg in your mixture as a binding agent.
  • Honey: Adds sweetness to your mixture and keeps it smooth.
  • Buttermilk: Makes your batter rich and delicious. You can whip up some of my homemade buttermilk if you do not have it on hand!
  • Milk: Keeps your mixture from becoming too thick.

Making the BEST Mini Corn Dogs

Making Mini Corn dogs is fun and easy! My kids love helping putting the sticks in and dipping them in batter. It is a great family activity!

  1. Prepare Your Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
  2. Prep Hot Dogs: Pat them dry with paper towels. Set aside.
  3. Buttermilk Batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl or large liquid measuring cup, whisk the egg, honey, buttermilk, and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
  4. Batter Hot Dogs: Cut the hot dogs into two-inch pieces. Stick a skewer into the hot dog. Dip into the batter until you no longer see bubbles.
  5. Fry: Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
  6. Leftovers: If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.
Dipping mini corn dogs in the batter and frying them in oil.

Corn Dog Tips and Tricks

It is really hard to go wrong with mini corn dogs, but here are some tips to make yours as delicious as possible!

  • Hot Dogs: The best part about this recipe is that you can interchange hot dogs for things like breakfast sausage links! I also like using cheese-filled hot dogs or sausages with jalapenos or peppers in them for a spicy twist on this classic.
  • Batter Won’t Stick: If your batter will not stick to your hot dogs, give them a light dusting of flour before dipping.
  • Skewer Length: Your popsicle sticks or skewers should be long enough that they can go into the hot dog halfway but still allow a few inches at the bottom to hold onto easily.
  • Leftover Oil: It takes quite a bit of oil to fry these corn dogs up, and one can be left wondering what to do with it once cooking is done. If you are going to throw it away, never dump it down the drain. Instead, pour it into a disposable cup, seal it up, and toss it. You can also reuse your oil by running it through a strainer and then putting it in a clean container. Make sure your oil has cooled completely before transferring it anywhere to avoid burns.

What to Serve With Your Mini Corn Dogs

These Mini Corn dogs are delish as is, but using condiments can really enhance them! Go for classic ketchup or mustard for dipping, or for some cheesy goodness, try out my to die for homemade cheese sauce! Honey is also amazing for dipping. I first tried it at a food truck and instantly fell in love with the sweetness it gave my corn dog! I also like serving these alongside veggies and salads as a light contrast. You can even serve them up with Mexican street corn for a true food truck experience!

Homemade Cheese Sauce

Summer Corn Salad

Grilled Mexican Street Corn

Easy Veggie Dip

Storing Your Mini Corn Dogs

Mini Corn dogs are the perfect thing to keep as leftovers. Heat them up for a quick and easy meal that tastes just as good as the day you made them! They are great to have on hand for hungry kids and easy enough for them to reheat on their own.

  • Refrigerator: Keep corn dogs in an airtight container for up to 3 days. You can also store excess batter in the fridge for 2-3 days.
  • Freezer: You can keep your corn dogs in an airtight bag or container for up to 3 months in the freezer.
  • Reheating: Mini Corn dogs can be easily reheated in the microwave or on the skillet, but my personal favorite is to throw them in the air fryer at 360 degrees Fahrenheit, checking on them every few minutes. It keeps the outside perfectly crispy! Check out my air fryer corn dog recipe for more tips and tricks.
Mini corn dogs being dipped in ketchup.

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Mini Corn Dogs

A crispy cornbread outer layer and snackable size make these Mini Corndogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!
Course Dinner, Main Course, main dish
Cuisine American
Keyword mini corn dogs, mini corndogs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 hotdogs
Calories 130kcal
Author Alyssa Rivers

Ingredients

  • canola oil for frying
  • 6 hot dogs regular size and thickness cut into 2 inch pieces
  • 12 hot dog sticks or popsicle sticks candy sticks, wooden skewers, etc
  • 1 cup all purpose flour
  • 1 cup cornmeal fine
  • ¼ teaspoon salt
  • 2 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1 large egg
  • 2 Tablespoon honey
  • 1 cup buttermilk
  • ¼ cup milk

Instructions

  • Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
  • Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
  • In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
  • Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
  • Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
  • If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.

Nutrition

Calories: 130kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 79mg | Potassium: 196mg | Fiber: 2g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Source : The Recipe Critic More   

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