Mexican Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs. lean hamburger
1 ½ c. of breadcrumbs (plain)
3 whole eggs
1 ⅓ c. milk
1 T. ground black pepper
1 T. garlic power
2 tsp. salt
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Directions: |
Directions:Mix all ingredients well. Form into 1½ inch balls. Dredge in flour. Place meatballs into frying pan at medium - medium-high heat and cook meatballs thoroughly turning them after about 4-5 minutes.
While the meatballs are browning/cooking, pour a large jar of Pace Picante sauce (or your favorite salsa) into a crockpot set at medium heat. Add half jar of water to the picante/salsa and stir. Add 2 beef bouillon cubes and heat mixture until bouillon cubes have dissolved; stir.
As the meatballs complete the browning/cooking, place the meatballs into the crockpot. Cover and cook on medium heat for at least one hour so the meatballs can take up the flavor of the salsa. (the salsa will thicken with time.) Stir meatballs and salsa occasionally for even covering. Put crockpot on low for maintaining heat through serving or during a party or get-together.
Meatballs can be eaten over rice or just plain as the main course, or, they can be made smaller to be used an appetizer (using a toothpick for easy handling). |
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Number Of
Servings: |
Number Of
Servings:4-5 dozen meatballs |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is a personal family favorite and has been used for many years over about 4 generations. The recipe was originally used by my great aunt (grandmother's sister) as appetizers, but then adjusted to be used as a main course by increasing the size of the meatballs. The leftovers can be made into a sandwich by using a hoagie roll - much like an Italian meatball sandwich. This recipe can be enjoyed by all age groups and can be made more or less spicy depending upon personal preference.
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