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{{#seo:
|title=Mexican meatballs a beef recipe
|titlemode=replace
|keywords=#mexicanmeatballs #courgettes #meatballs #sauce #garlic #eggs #tomatoes #squash #pork #onion #corntortillas
|hashtagrev=032020
|description=Surprisingly, this authentic meatball recipe from north western Mexico contains no chillies
}}
Surprisingly, this authentic meatball recipe from north western Mexico contains no chillies§. A Chilli sauce such as [[Salsa de chile a la Jalapa]] should of course accompany this dish!

The trick to these is to slow cook them.

''§ [[User:Miguelmartinez|Miguelmartinez]] from San Luis Potosí, Mexico, suggests adding some [[Jalapeños|chipotole chillies]] to the mix to make it redder and tastier.''
{{recipesummary
|TotalCalories = 3076
|PortionCalories = 512
|DatePublished=17th January 2013
|Author=Chef
|ImageComment = Meatball ingredients, the massive egg turned out to be a double yolker.
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour 30 minutes
|PrepTime = 20 minutes
|CookTime = 1 hour 10 minutes
|Image = [[Image:Mexican meatballs ingredients.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Gorgeous with spaghetti!''

4.8/5 

Love the spices in these. I should have been born a Mexican!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
|'''[[Meatballs]]'''
| 1.5 tablespoons [[Long grain rice|long grain rice]] (white)
| 340 g (12 oz) [[Minced|minced]] [[Pork|pork]]
| 340 g (12 oz) [[Minced beef|minced beef]]
| 180 g [[Courgettes|courgettes]]
| 2 large [[Eggs|eggs]]
| ¼ teaspoon [[Mexican oregano]]
| ¼ teaspoon white [[Cumin seeds|cumin seeds]], crushed
| 8 [[Peppercorns|peppercorns]], crushed
| 3 big sprigs of fresh [[Mint|mint]], stalks removed
| ¾ teaspoons [[Sea Salt|sea salt]]
| 85 ml finely chopped [[Onion|onion]] (1 small onion)
|'''[[Sauce]]'''
| 1 400g can tomatoes
| 2 tablespoons [[Vegetable oil|vegetable oil]]
| 250 ml finely chopped [[Onion|onion]] (2 medium onions)
| 2 [[Fat|fat]] Cloves of [[Garlic|garlic]] peeled and crushed
| 900 ml [[Chicken stock|chicken stock]] or [[Vegetable Stock|vegetable stock]]
}}

===[[Mise en place]]===
* Rinse the [[Rice|rice]] under cold running water
* Cover with [[Boiling|boiling]] water and leave for 45 minutes

<gallery widths=250px heights=250px perrow=5>
Image:Mexican meatballs ready to simmer.jpg|24 meatballs, ready to simmer
Image:Mexican meatballs with tortillas.jpg|With tortillas and pasta shells!
Image:Mexican meatballs with spaghetti.jpg|Mexican meatballs with spaghetti
</gallery>
===Method===

{{RecipeMethod
| If the [[Pork|pork]] and [[Beef|beef]] is not very finely [[Minced|minced]], blitz for 10 seconds in a [[Food processor|food processor]] with a metal blade for a fine blend
| Trim the [[Courgettes|courgettes]] or [[Squash|squash]] and chop very finely
| Add the chopped [[Squash|squash]], the beaten [[Eggs|eggs]] and the remaining [[Meat|meat]]ball ingredients to the [[Meat|meat]] and mix well with your hands until smooth
| Make 24 [[Meatballs|meatballs]] (about 4 cm diameter)
| In a large pan, heat the [[Oil|oil]] and [[Fry|fry]] the [[Onions|onions]] and [[Garlic|garlic]] until softened, about 4 minutes.
| Briefly pulse the tomatoes in a food processor, you don't want a complete puree. Add the [[Tomatoes|tomatoes]] and bring to a [[Boil|boil]], cook and reduce for 4 minutes, stirring often
| Add the [[Stock|stock]] to the [[Tomatoes|tomatoes]] and once [[Simmering|simmering]], add the [[Meatballs|meatballs]]
| Cover the pan and [[Simmer|simmer]] for one hour
}}
===Serving suggestions===
Serve in bowls with plenty of [[Sauce|sauce]], a [[Chili pepper sauce]] and toasted [[corn tortillas]].
===Chef's notes===
For this dish I used [[pork tenderloin fillet]] pulsed to a fine mince in a food processor fitted with a metal blade. A fattier cut such as shoulder would probably be better in meatballs, but was not available in the quantity I needed.

I made this over two days in two batches. The first time I added a few pasta shells in the last 10 minutes and served it with lightly fried [[corn tortillas]]. The second time, with [[spaghetti]]. Both were equally good, though I may opt to thicken the sauce a little next time.
{{Template:ThinkPig}}
===Variations===
Use [[Pumpkin|pumpkin]], [[Butternut squash|butternut squash]] etc instead of the [[Courgettes|courgettes]]. I would think squash may need par boiling for 10 minutes first.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Mexican recipes]]
[[Category:Pork recipes]]
[[Category:Squash recipes]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/mexicanmeatballs|#mexicanmeatballs]] [[Special:Search/courgettes|#courgettes]] [[Special:Search/meatballs|#meatballs]] [[Special:Search/sauce|#sauce]] [[Special:Search/garlic|#garlic]] [[Special:Search/eggs|#eggs]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/squash|#squash]] [[Special:Search/pork|#pork]] [[Special:Search/onion|#onion]] [[Special:Search/corntortillas|#corntortillas]]
</code>

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