Mexican meatballs are a nice twist that makes a classic meatball recipe filled with Mexican spices and a sauce loaded with flavor.
You won’t regret these amazing Mexican meatballs, a mouthwatering twist on a classic dish! These flavor-packed gems are the perfect combination of juicy ground meat and a vibrant blend of spices, taking your meatball game to a whole new level.
Blending the rich and bold flavors of Mexican cuisine, these meatballs are a fiesta of flavors in every bite. Imagine sinking your teeth into perfectly seasoned meatballs, infused with traditional Mexican spices like cumin, paprika, and chili powder. The result? A burst of smoky, savory, and slightly spicy goodness that will have you craving more.
Not only are Mexican meatballs a culinary delight, but they are also incredibly versatile. Serve them as an appetizer at your next gathering, or smother them in a tangy salsa for a delectable main course.
So, whether you’re a meatball aficionado or simply seeking to spice up your meal rotation, Mexican meatballs are a must-try. Get ready to indulge in the bold and vibrant flavors that this twist on a classic dish has to offer.
How To Make Mexican Meatballs
Ingredients needed
- Ground beef or a mix with pork (more information below)
- Onion
- Breadcrumbs
- Egg
- Cilantro
- Jalapeno
- Seasoning (listed below)
- Crushed tomatoes
- Garlic
- Celery
- Oregano
- Adobo sauce
- Lime
Helpful tips for a great recipe
- Using different ground meat enhances the flavor of things like meatballs and meatloaf. You can use 100% ground beef or mix half with ground pork. Another option is to use a meatloaf blend which I have enjoyed in the past.
- After mixing allow the meatball mix to sit a little while for the breadcrumbs to do their job and the flavor to come together slightly better.
- Mexican meatballs are spicy and you can control this with the amount of chili you add into the meatballs sauce. The jalapeños don’t add much heat but be sure to remove the stems and seeds.
Making the Mexican meatballs recipe
- First, you’ll need to make the meatballs. Preheat the oven to 400F.
- Now, prep the ingredients. For the meatballs you want to finely mince the onion, cilantro and jalapeño. Combine all the ingredients into a large bowl and mix just to the point where everything is together. Over-mixing can make the meatballs tougher.
- Cover the meatballs for 15 minutes in the fridge up to 30 minutes if you have the time.
- On a sheet pan, lay out the meatballs after rolling them into balls. Place in the preheated for 20 minutes.
- While the meatballs are baking prepare the sauce on top of the stove.
- Now, dice and mince up the onion, garlic and celery. In a pot on medium high heat add a little oil then toss in the veggies you just chopped.
- When fragrant add in the oregano, cumin and salt lightly. You can add more salt later.
- Then, lower the heat to medium and pour in the crushed tomatoes. Mix everything well and allow it to simmer. The meatballs should be done at this point so add them into the sauce while its simmering.
- Simmer the sauce at least 10-15 minutes. Crushed tomatoes can have a metallic flavor if not cooked throughly.
- Everything is done now. Serve or pasta, with mashed potatoes or Mexican rice.
Mexican dishes to serve with or try next
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Mexican Meatballs
Ingredients
Meatballs
- 1 pound beef & pork mix (sub with all beef)
- 1/4 medium yellow onion, minced
- 1 tablespoon cilantro, minced
- 1 small jalapeño, stem & seeds removed then minced
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoon milk
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 28 ounce can of crushed tomatoes
- 1/4 medium yellow onion, diced
- 1 rib celery, minced
- 1 tablespoon dried oregano
- 1 tablespoon adobo sauce from can and 1 chili
- 1 teaspoon cumin
- 1 lime, squeezed
Instructions
- First, you'll need to make the meatballs. Preheat the oven to 400℉
- Now, prep the ingredients. For the meatballs you want to finely mince the onion, cilantro and jalapeño. Combine all the ingredients into a large bowl and mix just to the point where everything is together. Over-mixing can make the meatballs tougher.
- Cover the meatballs for 15 minutes in the fridge up to 30 minutes if you have the time.
- On a sheet pan, lay out the meatballs after rolling them into balls. Place in the preheated for 20 minutes.
- While the meatballs are baking prepare the sauce on top of the stove.
- Now, dice and mince up the onion, garlic and celery. In a pot on medium high heat add a little oil then toss in the veggies you just chopped.
- When fragrant add in the oregano, cumin and salt lightly. You can add more salt later.
- Then, lower the heat to medium and pour in the crushed tomatoes. Mix everything well and allow it to simmer. The meatballs should be done at this point so add them into the sauce while its simmering.
- Simmer the sauce at least 10-15 minutes. Crushed tomatoes can have a metallic flavor if not cooked throughly.
- Everything is done now. Finish the sauce off with a squeezing of lime. Serve or pasta, with mashed potatoes or Mexican rice.