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Mexican-Meatball Tidbits

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Submitted by Kcjulesus

Mexican meatball tidbits made with ground beef, cornmeal, and chili seasoning simmered in a spicy tomato-lemon sauce. Bite-sized party appetizers served with toothpicks.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

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.

Ingredients

1 1
LARGE EACH EGG
½ 118
CUP ML WATER
½ 2.5
TEASPOON ML SALT
1 1
ENVELOPE ENVELOPE RED PEPPER FLAKE
mix *
½ 118
CUP ML CORNMEAL
1 ½ 680.4
POUNDS G GROUND BEEF
2 473
CUPS ML TOMATO JUICE
1 15
TABLESPOON ML LEMON JUICE

Directions

Combine egg, water, salt and 2 tablespoons from package of chili seasoning, mix lightly.

Add cornmeal and ground beef. Shape into small meatballs.

Arrange on ungreased shallow baking sheet.

Bake in 450℉ (230℃). oven 10 to 15 minutes, until done.

Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice.

Add meatballs, heat to simmering.

Keep warm.

Serve with wooden picks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 340 51% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 313mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 59g
Vitamin A 8% Vitamin C 27%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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