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Mexican Meatballs  (Not yet rated)

This is eaten throughout Mexico.

Cal: 433 Fat: 38g Carbs: 6g Protein: 16g Fiber: 1g
More Nutrition...

Original recipe serves 12

Ingredients (serves 24)

½ 2x 3x Reset

  • salt
  • 4 pounds tomatoes
  • 2 onions ; chopped finely
  • 2 cloves garlic
  • 2 pounds beef ; ground
  • black pepper
  • 6 egg(s)
  • 1/2 cup bread crumbs
  • 8 ounces bacon ; chopped finely
  • 2 pounds pork ; ground
  • 4 Poblano peppers
  • In My Kitchen

  • Directions

    Hard boil two of the eggs. Remove shell and chop finely. Set aside. In a separate small bowl, beat the remaining egg. Set aside. Roast the chilies and place them in a plastic bag to sweat. Remove stems and seeds under running water, and cut into strips. Roast the garlic with the tomato. Combine half of the chopped onion with the tomato in a small bowl. In a heavy skillet, fry the bacon over medium heat. Remove the bacon, from the skillet, preserving the fat, and in a large bowl combine with ground meats, salt and pepper, breadcrumbs and half of the chopped onion. Combine well and form into 2 inch balls. Hollow out a portion of the ball and fill with chopped hardboiled egg. Form a ball again, making sure the egg is covered. Coat meatball in beaten egg and fry in bacon fat until browned. Remove from the pan, and add chili strips and tomato mixture. Cook through, and then return meatballs to the pan. Cook for another 10 to 15 minutes. Serves 12.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    21.6
    --
    2.1
    4.3
    58.7
    33.6
    31.4
    33.6


    Calories: 432.7
    Total Sugars: 2.9g
    Carb.: 6.2g
    Fiber: 1.1g
    Total Fats: 38.2g
    Cholesterol: 100.9mg
    Protein: 15.7g
    Sodium: 807.5mg

    *Data provided by USDA

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