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MEXICAN STYLE MEATBALLS

Meatballs

  • 1 1/2 Pounds Ground Beef
  • 1 1/2 Pounds Ground Pork
  • 2 eggs
  • 2-3 Tbs. Some Like It Hot seasoning
  • 1 1/2 cups plain dried Bread Crumbs
  • 1 tsp. Salt 1/2 cup Water 

Sauce

  • 2 (28 ounce) cans diced Tomatoes with Green Chilies
  • 1 8 oz. can Tomato Sauce
  • 2 small Onions chopped
  • 1 1/2 Tbs. Olive Oil
  • 2 Tbs. Some Like It Hot seasoning
  • 2 cups Chicken Broth
  • 1/2 cup chopped fresh Cilantro (optional) 


In a large mixing bowl combine the ground beef, ground pork, eggs, breadcrumbs, salt, and Some Like It Hot seasoning and water by mixing together and forming the meat mixture into 1-inch meatballs. Heat a large skillet that has been sprayed with oil. Fry the meatballs until browned on the outside, turning occasionally. 

Pour the diced tomatoes into a blender along with 2 Tbs. Some Like It Hot seasoning and the 8 oz. of tomato sauce. Blend until smooth; set aside. 

Heat oil in a large Dutch oven over medium heat. Add the onion, cook and stir until tender. Combine the above tomato blended mixture with 2 cups chicken broth and the salt. Bring to a boil; then simmer over low heat while you brown the meatballs. 
Remove meatballs from the skillet and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Cooking longer will not hurt them. Serve in a chafing dish for special occasions garnished with cilantro. 


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