Mexican meatballs: Difference between revisions

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<div class="right_imgs" style="float: right; width: 320px;">
{{#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
}}
<!-- /seo -->Surprisingly, this authentic meatball recipe from north western Mexico contains no chillies&sect;.  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.
 
''&sect; [[User:Miguelmartinez|Miguelmartinez]] from San Luis Potosí, Mexico, suggests adding some [[Jalapeños|chipotole chillies]] to the mix to make it redder and tastier.''
{{recipesummary
{{recipesummary
|ImageComment = Meatball ingredients, the massive egg turned out to be a double yolker.
|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
  |Servings = Serves 6
  |Difficulty = 2
  |Difficulty = 2
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  |PrepTime = 20 minutes
  |PrepTime = 20 minutes
  |CookTime = 1 hour 10 minutes
  |CookTime = 1 hour 10 minutes
  |Image = [[Image:Mexican meatballs ingredients.jpg|300px|alt=Electus]]
  |Image = [[Image:Mexican meatballs ingredients.jpg|thumb|middle|none|alt=Electus]]
 
}}
}}
[[Image:Mexican meatballs ready to simmer.jpg|thumb|300px|right|24 meatballs, ready to simmer]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Mexican meatballs with tortillas.jpg|thumb|300px|right|With tortillas and pasta shells!]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Mexican meatballs with spaghetti.jpg|thumb|300px|right|Mexican meatballs with spaghetti]]


Surprisingly, this authentic meatball recipe from north western Mexico contains no chillies&sect;.  A Chilli sauce such as [[Salsa de chile a la Jalapa]] should of course accompany this dish!
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Gorgeous with spaghetti!</span>''


The trick to these is to slow cook them.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span>
 
<span class="reviewDesc">Love the spices in these. I should have been born a Mexican!</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


''&sect; [[User:Miguelmartinez|Miguelmartinez]] from San Luis Potosí, Mexico, suggests adding some [[Jalapeños|chipotole chillies]] to the mix to make it redder and tastier.''
===Ingredients===
'''[[Meatballs]]'''
{{RecipeIngredients
{{RecipeIngredients
|'''[[Meatballs]]'''
| 1.5 tablespoons [[Long grain rice|long grain rice]] (white)
| 1.5 tablespoons [[Long grain rice|long grain rice]] (white)
| 340 g (12 oz) [[Minced|minced]] [[Pork|pork]]
| 340 g (12 oz) [[Minced|minced]] [[Pork|pork]]
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| &#190; teaspoons [[Sea Salt|sea salt]]
| &#190; teaspoons [[Sea Salt|sea salt]]
| 85 ml finely chopped [[Onion|onion]] (1 small onion)
| 85 ml finely chopped [[Onion|onion]] (1 small onion)
}}
|'''[[Sauce]]'''
'''[[Sauce]]'''
| 1 400g can tomatoes
{{RecipeIngredientsNB
| 1 400g can [[Tomatoes|tomatoes]]
| 2 tablespoons [[Vegetable oil|vegetable oil]]
| 2 tablespoons [[Vegetable oil|vegetable oil]]
| 250 ml finely chopped [[Onion|onion]] (2 medium onions)
| 250 ml finely chopped [[Onion|onion]] (2 medium onions)
| 2 [[Fat|fat]] Cloves of [[Garlic|garlic]] peeled and crushed
| 2 [[Fat|fat]] Cloves of [[Garlic|garlic]] peeled and crushed
| 900 ml [[Chicken stock|chicken stock]] or [[Vegetable Stock|vegetable stock]]
| 900 ml [[Chicken stock|chicken stock]] or [[Vegetable Stock|vegetable stock]]
}}
}}


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


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{{Template:ThinkPig}}
===Variations===
===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.
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.
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Beef recipes]]
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[[Category:Pan fried]]
[[Category:Pan fried]]


<!-- footer hashtags --><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><!-- /footer hashtags -->

Latest revision as of 18:46, 8 December 2023

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.

§ Miguelmartinez from San Luis Potosí, Mexico, suggests adding some chipotole chillies to the mix to make it redder and tastier.

Mexican meatballs
Electus
Meatball ingredients, the massive egg turned out to be a double yolker.
Servings:Serves 6
Calories per serving:512
Ready in:1 hour 30 minutes
Prep. time:20 minutes
Cook time:1 hour 10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013

Best recipe review

Gorgeous with spaghetti!

4.8/5

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

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Rinse the rice under cold running water
  • Cover with boiling water and leave for 45 minutes
  • 24 meatballs, ready to simmer

    24 meatballs, ready to simmer

  • With tortillas and pasta shells!

    With tortillas and pasta shells!

  • Mexican meatballs with spaghetti

    Mexican meatballs with spaghetti

Method

  1. If the pork and beef is not very finely minced, blitz for 10 seconds in a food processor with a metal blade for a fine blend
  2. Trim the courgettes or squash and chop very finely
  3. Add the chopped squash, the beaten eggs and the remaining meatball ingredients to the meat and mix well with your hands until smooth
  4. Make 24 meatballs (about 4 cm diameter)
  5. In a large pan, heat the oil and fry the onions and garlic until softened, about 4 minutes.
  6. Briefly pulse the tomatoes in a food processor, you don't want a complete puree. Add the tomatoes and bring to a boil, cook and reduce for 4 minutes, stirring often
  7. Add the stock to the tomatoes and once simmering, add the meatballs
  8. Cover the pan and simmer for one hour

Serving suggestions

Serve in bowls with plenty of 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.

Variations

Use pumpkin, butternut squash etc instead of the courgettes. I would think squash may need par boiling for 10 minutes first.

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