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Mexican Meatballs

Microwaverina's picture
  Chopped onion 1⁄4 Cup (4 tbs), finley chopped
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Tablespoon
  Ground beef 1 Pound
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg 1
  Green chilies 2 Tablespoon, chopped
  Canned tomato sauce/3 containers tomato sauce, defrosted 24 Ounce
  Snipped parsley 1 Tablespoon
  Chili powder 3⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Mexican Meatballs Recipe