Best Mexicali Appetizer Meatballs Recipes

MEXICALI APPETIZER MEATBALLS

Steps:

• Heat oven to 425°F.
• Combine salsa and A.1. Mix 1/3 cup with meat, egg and bread crumbs just until blended.
• Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 15 min. or until done (160ºF). Place meatballs in serving dish; add remaining salsa mixture and stir gently to coat.

SLOW COOKER MEATBALLS IN SPICY MEXICAN CHEESE SAUCE

Steps:

• Heat the oven to 350 F. Line a rimmed baking sheet with foil.
• Mix the ground beef and meatloaf seasoning with the egg, 1/3 cup of milk, and bread crumbs. Shape into meatballs and arrange on the prepared baking pan. Bake for 15 minutes, until the meatballs browned.
• Put the cheese, taco seasoning, peppers, and 1/2 cup of water in the slow cooker. Cover and cook on LOW, frequently stirring until melted. Thin the sauce with more water, as desired.
• Drain the meatballs on paper towels and then add to the cheese sauce. Cover and cook on LOW 2 to 3 hours. Serve the meatballs hot from the slow cooker.

MEXICALI TAMALE BALLS (MEXICAN MEATBALLS IN SAUCE)

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

APPETIZER MEATBALLS

Steps:

• In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.