Prep Time 20 min
Cook Time 35 Min
Servings 6-8
Difficulty Easy

Ingredients

  • MEATBALLS
  • 1/2 cup corn masa flour
  • 1/2 tsp. ancho chile powder
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup warm water
  • 1 lb. lean ground pork
  • 1 lb. lean ground beef
  • 1 large egg
  • 4 cloves garlic
  • BROTH
  • 1 tbsp. Crisco® Pure Corn Oil
  • 1 cup minced onion
  • 3 cloves garlic
  • 1 to 2 tbsps. chipotle chiles in adobo
  • 2 (14 1/2 oz.) cans reduced sodium beef broth
  • 2 tbsps. chopped fresh cilantro

Directions

  • Step 1

    HEAT oven to 400°F.

  • Step 2

    For meatballs: COMBINE masa flour, ancho chile powder, salt and pepper in a large mixing bowl. Stir in water, ground pork, ground beef, egg and garlic, mixing thoroughly. Shape into 6 dozen 1-inch balls and place on a rimmed baking sheet. Bake for 15 minutes or until internal temperature reaches 160°F, stirring once to help brown evenly.

  • Step 3

    HEAT oil in a 4-quart or larger saucepan over medium heat. Add onion and garlic, cooking and stirring, until tender. Add chipotle chiles, beef broth and cooked meatballs. Simmer 10 minutes. Season to taste. Just before serving, stir in cilantro.

  • Step 4

    To serve as an appetizer transfer to a slow cooker or fondue pot and offer toothpicks. Or serve as an entree with a side dish of Mexican rice.

Serving size
(1/6 of recipe)

  • Calories 320
  • Calories from Fat120g
  • Total Fat 13g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 125mg
  • Sodium 550mg
  • Potassium 0mg
  • Total Carbohydrates 12g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 36g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet