Mexican-Meatball Tidbits

Bite-sized meatballs with a Mexican kick, perfect for parties and game day spreads. Ground beef gets mixed with cornmeal, egg, and chili seasoning, shaped small, and baked at high heat until done. The cornmeal gives these meatballs a slightly gritty, almost tamale-like texture that sets them apart from a typical Italian meatball.

After baking, the meatballs go into a simmering sauce made from the remaining chili seasoning, tomato juice, and a squeeze of lemon juice. That lemon cuts through the richness of the beef and adds a brightness you don’t expect.

Keep them warm in a chafing dish or slow cooker and serve with wooden picks. They disappear fast.

Kitchen Tips

• Shape the meatballs small, about one inch. They’re meant to be one-bite appetizers, not entree-sized.
• Bake on an ungreased sheet at high heat. The hot oven sears the outside quickly and keeps them from falling apart.
• Don’t simmer the meatballs in the sauce too long. They just need to heat through and absorb some flavor. Extended cooking makes them tough.
• Make the meatballs ahead and refrigerate. Reheat in the sauce when guests arrive.

Variations

• Use ground turkey or a beef-pork blend for a different flavor and texture.
• Add diced jalapenos to the meat mixture for extra heat.
• Serve with a side of sour cream or guacamole for dipping.