Mexican Meatballs Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), finley chopped (Meatballs:) | |
| Garlic | 1 Clove (5gm), minced (Meatballs:) | |
| Olive oil | 1 Tablespoon (Meatballs:) | |
| Ground beef | 1 Pound (Meatballs:) | |
| Dry bread crumbs | 1/3 Cup (16 tbs) (Meatballs:) | |
| Dry mustard | 1 Teaspoon (Meatballs:) | |
| Salt | 1/2 Teaspoon (Meatballs:) | |
| Pepper | 1/4 Teaspoon (Meatballs:) | |
| Egg | 1 (Meatballs:) | |
| Green chilies | 2 Tablespoon, chopped (Meatballs:) | |
| Tomato sauce | 3 Can (10oz), Defrosted (Sauce:) | |
| Snipped parsley | 1 Tablespoon (Sauce:) | |
| Chili powder | 3/4 Teaspoon (Sauce:) | |
| Sugar | 1/2 Teaspoon (Sauce:) | |
| Ground cumin | 1/4 Teaspoon (Sauce:) |
Directions
Place onion, garlic and olive oil in medium bowl or 2-qt casserole.
Microwave at High 2 minutes, or until onion is tender.
Mix in remaining meatball ingredients.
Shape by tablespoonfuls into 36 meatballs, about 1 1/4 inches in diameter.
Place in 12 x 8-in baking dish.
Cover with wax paper.
Microwave at High 4 to 5 1/2 minutes, or until set but still slightly pink, rearranging and turning over after half the time.
Drain; arrange meatballs on wax paper-lined tray large enough so meatballs do not touch.
Freeze until firm.
Combine sauce ingredients in small bowl.
Microwave at High 1 to 2 1/2 minutes, or until heated.
Package one-third of meatballs and one-third of sauce in each of three freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 1-qt casserole or bowl.
Cover with wax paper.
Microwave at 70% (Medium-High) 8 to 14 minutes, or until meatballs are defrosted and sauce is hot, breaking apart with fork after 5 minutes and stirring 1 or 2 times.
Repeat, as desired.
Microwave at High 2 minutes, or until onion is tender.
Mix in remaining meatball ingredients.
Shape by tablespoonfuls into 36 meatballs, about 1 1/4 inches in diameter.
Place in 12 x 8-in baking dish.
Cover with wax paper.
Microwave at High 4 to 5 1/2 minutes, or until set but still slightly pink, rearranging and turning over after half the time.
Drain; arrange meatballs on wax paper-lined tray large enough so meatballs do not touch.
Freeze until firm.
Combine sauce ingredients in small bowl.
Microwave at High 1 to 2 1/2 minutes, or until heated.
Package one-third of meatballs and one-third of sauce in each of three freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 1-qt casserole or bowl.
Cover with wax paper.
Microwave at 70% (Medium-High) 8 to 14 minutes, or until meatballs are defrosted and sauce is hot, breaking apart with fork after 5 minutes and stirring 1 or 2 times.
Repeat, as desired.
Chef
