- Recipes Home
- Interest Groups
Mexican Meatballs Recipe
|Ground beef||1 1⁄2 Pound|
|Plain dried bread crumbs||3⁄4 Cup (12 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Tomatoes||1 Can (10 oz)|
|Chipotle chiles in adobo||1|
|Vegetable oil||2 Teaspoon|
|Onion||1 Small, minced|
|Ground cumin||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Coarsely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2508 Calories from Fat 1785
% Daily Value*
Total Fat 199 g305.5%
Saturated Fat 69.5 g347.4%
Trans Fat 0 g
Cholesterol 691.5 mg
Sodium 3940.8 mg164.2%
Total Carbohydrates 60 g20%
Dietary Fiber 8.9 g35.5%
Sugars 16.7 g
Protein 132 g263.3%
Vitamin A 70% Vitamin C 88.9%
Calcium 22.4% Iron 67.9%
*Based on a 2000 Calorie diet
With hands, shape meat mixture into 3/4 inch meatballs.
In blender at low speed, blend tomatoes with their juice and chipotle chile until smooth.
In 5 quart Dutch oven, heat vegetable oil over medium heat.
Add onion and cook 5 minutes or until tender, stirring often.
Stir in cumin and remaining minced garlic; cook 30 seconds.
Stir in tomato mixture, chicken broth, and 1/4 teaspoon salt; heat to boiling over high heat.
Add raw meatballs; heat to boiling.
Reduce heat to low; simmer, uncovered, 30 minutes.
Place mixture in chafing dish and serve with cocktail picks.
Sprinkle with cilantro.