Saucy Mexican Meatballs Appetizer Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes can be more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Preheat the oven to 350 degrees.

In a large bowl, combine 1/2 cup of Masa Harina with 1/4 cup of warm water and stir together.

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 1/2 teaspoon of freshly ground pepper to the bowl.

Mix the ingredients well and form them into 1-inch balls using your hands.

Place the meatballs in a 15 by 10 by 1-inch baking pan.

Bake the meatballs for 20 to 25 minutes until they are no longer pink inside and an instant-read thermometer reads 160 degrees.

While the meatballs are baking, 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 sauce to the blender and puree the mixture.

Press the tomato and pepper mixture through a sieve into a small bowl to discard the solids and set the sauce aside.

In a dutch oven, pour 1 tablespoon of cooking oil over medium heat.

When the oil is hot, add 1/2 cup of finely chopped onion and 2 cloves of minced garlic, cooking until the onion is tender, about 3 minutes.

Add the tomato mixture, 1-1/2 teaspoons of instant chicken bouillon granules, and 1 teaspoon of ground cumin to the dutch oven and stir together.

Bring the sauce to a boil, then lower the heat to medium-low and simmer uncovered for 10 minutes.

Transfer the cooked meatballs to the dutch oven and stir gently to coat them with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens