My recipe for Mexican Meatballs is the perfect appetizer for any get together. Super delicious, and simple... they’re certain to be a hit!
Servings 4 Servings
- 16 Ounces 80/20 Ground Beef
- 1 Large Egg, Lightly Beaten
- 1/2 Cup Masa
- 1/4 Cup Fresh Cilantro, Chopped
- 1/3 Cup Onion, Finely Chopped
- 1/4 Cup Green Bell Pepper, Finely Chopped
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cumin
- 2 Tablespoons Vegetable Oil
- 2 (8 Ounce) Cans Tomato Sauce
- 1 1/2 Teaspoons Oregano
- 1/2 Teaspoons Ground Cumin
- 1/2 Cup Fresh Cilantro, Chopped
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.
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.
Serving: 1/4 of the recipe | Calories: 423kcal | Carbohydrates: 21g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 1395mg | Potassium: 733mg | Fiber: 3g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 9.3mg | Calcium: 58mg | Iron: 4.3mg