When talking about Mexican meatballs it generally refers to the classic ground meat balls, usually of beef, which are cooked in a tomato caldillo with Chipotle. This dish is very rich by itself, but if we combine it with white rice or beans of the pot the result is spectacular. So do not stay with the craving and keep reading recipes.net to discover the step by step of this delicious Mexican recipe.
| 🚻 5 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Mexican meatballs: |
| 450 grams of beef of beef 3 pieces of egg ½ cup of raw rice 1 teaspoon of salt 30 grams of parsley 150 grams of onion 2 cloves of garlic 1 tablespoon of vegetable oil 2 pieces of Chipotle 2 tablespoons of ground bread ¼ teaspoon of pepper 1 cup of beef or water 3 tomatoes tomatoes |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Mexican meatballs:
1. The first step to prepare our Mexican meatballs will be to place two of the eggs in a small saucepan and cover them with water. Cover the saucepan and tell them over medium heat until they have boiled about 5 minutes and are hard. Drain the water and allow the eggs to cool, attempt and discard the peel.
2. Pica the cooked eggs in pieces of approximately half a centimeter of size. It also finely pike one of the garlic cloves, half of the onion and parsley. Booking.
Trick: Do not forget to wash all the vegetables very well before chopping them.
3. In a medium container place the ground meat, the chopped hard egg, the other egg (raw, without peel), raw rice, ground bread, garlic, chopped onion and parsley, pepper and half a teaspoon of salt. Mix everything together, first with a spoon and then with the hands, until the ingredients are perfectly combined.
4. With moistened hands to facilitate meat management, grab a small amount of dough. Wheel the mixture between the two hands in such a way that a ball of meat is formed.
5. The ball must measure approximately 2 to 3 centimeters in diameter. Repeat until the whole mixture into meat meatballs.
6. Apart, cut the tomatoes into medium pieces and place them in the glass of a blender along with the remaining onion and garlic, half a teaspoon of salt and chipotle chili to taste. Liquefy until you get a homogeneous mixture.
7. In a pot over medium heat heat the oil. Once it is hot, pour the tomato puree and allow it to cold for about five minutes to season.
8. To cook the Mexican meatballs, add half of the water or beef broth to the pot. Once it starts boiling, add the meatballs and take them without covering over medium heat for approximately 30 minutes, moving occasionally and taking care that the caldillo does not boil violently to prevent the meatballs from falling apart. Enter it in half to make sure that meat and rice are completely cooked. If not, return to the fire. Do not forget to rectify the caldillo seasoning.
Trick: If necessary, add more broth or water so that the meatballs are semi -covered in the tomato caldillo.
9. Once they are ready, your Mexican meatballs serve with white rice, beans and corn tortillas. We hope you enjoy this recipe, and if you have any questions, opinion or think that we could improve it please do not hesitate to write your comments.
