Mexican Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 - 5 people
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Calories
401 kcal
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Course
Main Course
Mexican Meatballs
Description
Mexican Meatballs bring together ground beef and pork with grated red onion, crushed corn chips instead of breadcrumbs, and a mixture of Mexican-inspired spices including cumin, chipotle powder, coriander, and paprika. The meatballs are rolled into 3 cm spheres and baked just enough to brown, then finished in a chipotle-infused tomato sauce that melds smoky and spicy flavors. Garlic and chipotle in adobo lend depth to the sauce, balanced by crushed tomatoes and a touch of sugar.
The result is moist meatballs with a subtle corn flavor and a sauce that carries smoky heat and brightness from fresh coriander. The texture is tender and slightly crumbly, enhanced by the corn chips. The meatballs work well served with rice and garnished with cilantro, sour cream, or cheese to cut the richness and add creaminess or freshness as preferred.
To maintain the best texture, prepare the sauce and bake the meatballs on a rack so they brown evenly. Leftover meatballs and sauce store well refrigerated for several days or can be frozen, making this an adaptable, make-ahead option for a flavorful Mexican-inspired meal.
Ingredients
Meatballs:
- 250g / 8oz ground beef ground beef
- 250g / 8oz pork mince (ground pork), or more beef (Note 1)
- 1/2 red onion , grated using a standard box grater
- 50g / 1.75 oz corn chips sub breadcrumbs + 1/4 tsp salt (Note 2, plain
- 1 egg
- 3 tbsp Coriander finely chopped (sub chives or parsley, or cilantro
- 3 tbsp parsley , finely chopped (optional)
- 2 tsp jalapeño seeds removed and finely minced (reduce/omit for not spicy, fresh
- cooking spray preferably olive oil
Meatball Mexican Spices:
- 1 1/2 tsp cumin ground
- 1 tsp chipotle powder , sub more smoked paprika, reduce for less spicy (Note 3)
- 1 tsp coriander powder
- 1 tsp garlic powder (sub 1/2 fresh garlic clove, finely grated)
- 1/2 tsp paprika , hot for spicy or sweet for not (or sub more Chipotle powder)
- 1 tsp salt
- 1/2 tsp black pepper
Chipotle Sauce:
- 2 tbsp olive oil
- 2 cloves garlic , finely minced
- 1 chipotle finely chopped - add another for extra flavour! (Note 4, from a can of Chipotle in Adobo
- 1 tsp adobo sauce Note 4, from a can of Chipotle in Adobo
- 800g / 24 oz crushed tomato
- 1 tsp sugar
- 1 tbsp Coriander roughly chopped, or cilantro
Toppings & garnishes (pick & choose):
- Coriander leaves whole, aka cilantro leaves
- cheese shredded
- sour cream
- guacamole (or just diced, sliced or mashed plain avocado)
- rice Note, for serving
Instructions
- Preheat oven to 220°C/390°F (200°C fan). Place a rack over a tray. Spray rack with oil.
- Blitz corn chips: Place corn chips in a Nutribullet or food processor. Blitz until they become fine crumbs. (Else put in a ziplock bag and bash!)
- Meatball mixture: Place meatball ingredients and meatball Mexican spices in a bowl and mix well with your hands.
- Roll meatballs: Roll into 3 - 3.5cm / 1.2 - 1.4" balls. Place on rack. Should make around 20 - 24 meatballs.
- Bake 10 minutes: Spray meatballs generously with oil. Bake 10 minutes until browned (they will still be raw inside, we finish cooking them in the sauce).
Sauce:
- While the meatballs are in the oven, start the sauce.
- Sauté garlic and chipotle: Heat oil over medium high heat in a large skillet. Add garlic and cook for 30 seconds. Add chopped Adobo Chile and sauté for 20 seconds.
- Simmer 5 minutes: Add tomato, Adobo sauce and sugar. Bring to simmer, then turn heat down to low and cook, stirring every now and then, for 5 minutes.
Finish Meatballs:
- Cook meatballs in sauce: Remove meatballs from oven and transfer into sauce. Continue to cook the sauce for another 10 minutes, rolling meatballs every now and then, until the sauce is thickened and the meatballs are cooked.
- Fresh coriander: Sprinkle with chopped coriander/cilantro.
- Serving: Serve over rice or stuff into tortillas with toppings of choice!
Notes
- Using a mix of beef and pork yields juicier and softer meatballs; beef alone will make them firmer.
- Crushed corn chips add a subtle corn flavor and seasoning beyond plain breadcrumbs; alternatively, use panko or plain breadcrumbs with added salt.
- Chipotle powder is key for smoky, mild heat; find it in specialty or bulk stores.
- Chipotles in adobo sauce intensify flavor and heat; freeze leftovers in a flat bag to use later.
- Store leftovers in an airtight container for up to 5 days or freeze sauce with meatballs for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401cal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 808mg | 34% |
| Potassium | 945mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 29mg | 32% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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