Mexican Meatballs

Proving that once again everything old is new again, meatballs are a hot new trend. I guess you could call them Modern Meatballs. It makes sense. Bite size morsels of flavorful meat, glazed or simmered or sauced are a favorite at parties.

It’s easy to make a great meatball if you follow these simple steps:

For tender meatballs, don’t over mix the meat. You can prevent overhandling by adding all the other ingredients and mixing them well before adding the meat.

Keep the meatballs uniform in size. They’ll cook evenly and look great. I like to use a cookie scoop to shape them. If I’m making tiny meatballs, I use a very small scoop. Use a larger scoop for cocktail-sized meatballs. If you’re making big ones to serve on a plate of spaghetti, you can use a small measuring cup as your guide.

When browning meatballs in a skillet, don’t rush them. If you start to turn them and they don’t release, wait a moment before trying again. Baking them works great, too. Use an instant read thermometer to check for doneness. It should register 165°F.

I’m a big fan of batch cooking things like meatballs. When the spirit moves you, roll up your sleeves and make meatballs all day long. They freeze beautifully. Cool cooked meatballs completely and then freeze them in a single layer. Once they’re frozen solid, wrap them securely and freeze them up to 3 months. Thaw them in the microwave on defrost, then pat yourself on the back for being so clever and well-prepared.

You can serve them over rice or pasta. At a party, everbody loves them on the end of a toothpick. Try serving your favorite meatball recipe as a slider. Kind of like a mini meatball hero sandwich.