5.0 from 6 votes
Mexican Meatballs with Three Spicy Dipping Sauces
Mexican-inspired ingredients give these meatballs a subtle, but distinctive flavor. They're served with a variety of simple and spicy dipping sauces inspired by three generations -- Old-world northern Mexican salsa casera, south of the border home-style apricot jalapeño jam, and Latin fusion chipotle crema.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 16 meatballs
Calories: 106 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
Meatballs:
- 1 pound lean ground beef at least 80%
- ½ cup dry bread crumbs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- 1 small onion chopped (1/4 cup)
- 1 teaspoon Mexican oregano
- 1 tablespoon hot sauce recommend Valentina
Salsa Casera:
- 6 to 7 anaheim chiles roasted and peeled
- 1 or 2 jalapeño peppers roasted (optional)
- ½ teaspoon salt
- 3 cloves garlic finely diced
- 1 .5-ounce can whole tomatoes
Apricot Jalapeño Jam:
- 1 cup apricot preserves recommend Bonne Maman
- 1 Jalapeno pepper
Chipotle Cream Sauce:
- 3/4 cups crema mexicana
- ½ cup sour cream
- 2 chipotles in adobo sauce
- salt to taste
Instructions
Meatballs:
- Heat oven to 400°F.
- In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased 13x9-inch pan or on rack in broiler pan.
- Bake uncovered 20 to 25 minutes or until no longer pink in center and thermometer inserted in center reads 160.
Cup of Yum
Salsa Casera:
- In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers (optional), salt, garlic, canned tomatoes, and tomato sauce for a few seconds. You do not want to puree it—chunky is best with this flavorful salsa.
Apricot Jalapeño Jam:
- Place jalapeño in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapeño softens, about 10 to 12 minutes. Remove stem and seeds from the chile and finely chop.
- In a bowl combine apricot and chopped jalapeño.
Chipotle Cream Sauce:
- Place in a blender the crema, sour cream, chipotle peppers, and salt. Blend until creamy.
Notes
- The sauces can be made ahead of time and stored in the fridge.
Nutrition Information
Calories
106kcal
(5%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
28mg
(9%)
Sodium
361mg
(15%)
Potassium
191mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
420IU
(8%)
Vitamin C
9mg
(10%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16meatballs
Amount Per Serving
Calories 106
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 361mg | 15% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.