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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Mexican Meatballs
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