My recipe for Mexican Meatballs is the perfect appetizer for any get together. Super delicious, and simple... they’re certain to be a hit!
Course Appetizer, Main Course
Cuisine Mexican
Keyword Meatballs, Mexican Meatballs
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4Servings
Calories 423kcal
Author Kathleen
Ingredients
Meatballs:
16Ounces80/20 Ground Beef
1LargeEgg, Lightly Beaten
1/2 CupMasa
1/4CupFresh Cilantro, Chopped
1/3CupOnion, Finely Chopped
1/4CupGreen Bell Pepper, Finely Chopped
1Teaspoon Salt
1/4Teaspoon Black Pepper
1Teaspoon Garlic Powder
1/2Teaspoon Ground Cumin
2TablespoonsVegetable Oil
Sauce:
2(8 Ounce) CansTomato Sauce
1 1/2TeaspoonsOregano
1/2 TeaspoonsGround Cumin
1/2 CupFresh Cilantro, Chopped
Instructions
Meatballs:
In a large mixing bowl, gently knead all the ingredients together until evenly combined (don't overmix or meatballs can be dry). Roll into 2 inch balls.
In a large skillet, heat oil over medium-high heat until it begins to shimmer. Add the meatballs and brown on one side, about 7 minutes, then flip them over and brown on the other side, 5-7 minutes. (They don't need to be cooked all the way through at this point) Pour off excess oil.
Sauce:
While the meatballs are browning, mix together the first 3 ingredients for the sauce. (Don't add the Cilantro yet!)
Pour the sauce into the skillet once the meatballs are browned on both sides. Turn the heat on low and simmer, partially covered, for 20 minutes, or until the sauce has thickened a little and there is no longer any pink in the center of the meatballs. Sprinkle with remaining 1/2 cup fresh cilantro over the meatballs and serve immediately.