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Mexican Meatballs with Tomato Avocado Salad
4.7 from 30 votes

Mexican Meatballs with Tomato Avocado Salad

These FAST and EASY Mexican meatballs are loaded with flavors the whole family will LOVE!! Great for busy weeknight dinners or easy-breezy entertaining!!

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Cuisine: Mexican

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:
    Cup of Yum
  1. Preheat oven to 350F and spray an 8×8 or 9×9-inch baking or casserole dish with cooking spray; set aside.
  2. 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.
  3. Using your hands or a large wooden spoon, combine all the ingredients.
  4. 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.
  5. Place rolled meatballs in prepared baking dish and evenly drizzle the reserved enchilada sauce over the top.
  6. 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.
  7. While meatballs bake, prepare the salad.
Make the Salad:
  1. To a large bowl, add all ingredients, and toss gently to combine.
  2. 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

Serving 1

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1

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