Mexican Meatballs with Tomato Avocado Salad
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Cuisine
Mexican
Mexican Meatballs with Tomato Avocado Salad
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These FAST and EASY Mexican meatballs are loaded with flavors the whole family will LOVE!! Great for busy weeknight dinners or easy-breezy entertaining!!
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Ingredients
Meatballs
- ground beef one pound, 93% lean
- enchilada sauce I use medium heat, divided, one 10 to 12-ounce jar
- 2 egg large
- ½ cup seasoned Italian breadcrumbs
- ¼ cup cilantro plus more for garnishing, fresh
- 3 to 4 cloves garlic finely pressed or minced
- 2 tablespoons onion flakes dried, minced
- 2 teaspoons cumin
- 1 to 3 teaspoons chili powder or to taste (I used 3)
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- pinch cayenne pepper optional and to taste
Salad
- Roma tomato diced chunky, about 3 or 2 medium/large tomatoes
- 1 avocado diced into bite-sized pieces, large ripe Hass
- cilantro about 1/4 cup, fresh
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- pinch sugar optional and to taste
Instructions
Make the Meatballs:
- Preheat oven to 350F and spray an 8×8 or 9×9-inch baking or casserole dish with cooking spray; set aside.
- To a large bowl add all the ingredients noting that you will only add 1/4 cup enchilada sauce now; reserve the remainder to pour over the meatballs before baking.
- Using your hands or a large wooden spoon, combine all the ingredients.
- Using a 2-tablespoon cookie scoop, portion out the meatballs. It’s not necessary to roll them in your hands after scooping them out if you are in a rush, but they will look neater if you take the time to give each meatball a quick roll between your palms.
- Place rolled meatballs in prepared baking dish and evenly drizzle the reserved enchilada sauce over the top.
- Cover with foil and bake for about 30 minutes. Remove pan from the oven, remove the foil, and bake for about 10 more minutes, or until meatballs are cooked through.
- While meatballs bake, prepare the salad.
Make the Salad:
- To a large bowl, add all ingredients, and toss gently to combine.
- After the meatballs are done, serve with the salad.
Notes
- Meatballs are best fresh but will keep airtight in the fridge for up to 5 days. Salad is best fresh.
Nutrition Information
Show Details
Serving
1
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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