Tex Mex Meatballs Recipe

Name: Tex Mex Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 18 servings
Ingredients: 1 pound lean ground beef; ½ pound ground pork; ⅓ cup white or yellow onion; 1 Jalapeno pepper; 1 large egg; ½ cup crushed Ritz crackers; 3 to 4 cloves garlic; 1 to 2 teaspoons cumin; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 cups shredded Mexican cheese blend; 2 tablespoons olive oil; fresh cilantro; 1 (15-ounce) can petite diced tomatoes; 2 or 3 chipotle peppers in adobo sauce OR 1/4 cup chipotle sauce; ¼ cup white or yellow onion; 2 to 3 cloves garlic; 2 tablespoons tomato paste; 1 teaspoon cumin; ½ teaspoon dried Mexican oregano; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 cup reduced sodium chicken broth

User Reviews

4.4

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
18 servings
Calories
598 kcal
Cuisine
Tex-Mex

Tex Mex Meatballs Recipe

Jade Rice

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🌶️🧀🍅 Tex Mex Meatballs are tender, juicy homemade beef and pork meatballs with just the right amount of spicy kick! Simmered in chipotle enchilada sauce and smothered with melted cheese, this EASY meatball recipe will become a weeknight family dinner favorite. Or make them as a game day or party appetizer recipe!

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Ingredients

Servings

Meatballs

1 pound lean ground beef about 90% lean
½ pound ground pork
⅓ cup white or yellow onion diced small
1 Jalapeno pepper seeded and finely diced
1 large egg
½ cup crushed Ritz crackers seasoned bread crumbs or crushed Fritos may be substituted
3 to 4 cloves garlic finely minced
1 to 2 teaspoons cumin
1 teaspoon salt to taste
½ teaspoon freshly ground black pepper or to taste
2 cups shredded Mexican cheese blend divided
2 tablespoons olive oil for browning
fresh cilantro finely minced; for garnishing

Enchilada Sauce

1 (15-ounce) can petite diced tomatoes
2 or 3 chipotle peppers in adobo sauce OR 1/4 cup chipotle sauce
¼ cup white or yellow onion diced small
2 to 3 cloves garlic
2 tablespoons tomato paste
1 teaspoon cumin
½ teaspoon dried Mexican oregano regular oregano may be substituted
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
1 cup reduced sodium chicken broth plus more to taste; or as desired for consistency

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Instructions

Meatballs - To a large bowl, add all the ingredients (use 1 cup cheese and reserve the remaining 1 cup) for the meatballs and mix lightly with clean hands or a wooden spoon. Tip - Do not overmix or overwork the mixture or meatballs will be tougher.
Form 2-tablespoon sized meatballs using a large cookie scoop. Tips - Use a cookie scoop for visual uniformity and this uniformity also ensures that cooking time will be uniform. You can use a smaller cookie scoop if desired and make smaller meatballs, noting that cooking time will be reduced.
To a large cast iron skillet or oven-safe skillet, add the olive oil, add the meatballs, and brown the meatballs over medium-high heat for about 4 to 5 minutes, flipping as necessary to ensure uniform browning on all sides. While meatballs are browning, quickly blend the sauce.
Chipotle Enchilada Sauce* - To the canister of a high-speed blender, add all ingredients. Start with 1 cup of reduced sodium chicken broth, and as desired or necessary for consistency, add additional broth.
Pour the enchilada sauce over the browned meatballs, reduce the heat to medium-low, and allow the meatballs to simmer uncovered for about 15 minutes, or until the sauce has thickened some and the meatballs are cooked through. Tip - If the sauce gets too thick, you can add a bit of additional chicken broth or water directly into the skillet to thin the sauce as desired.
Evenly sprinkle the remaining 1 cup of cheese. The cheese will melt just like this in about 5 minutes. You can cover the skillet with a lid for faster melting.
However, optionally, turn the broiler to high, and place the skillet under the broiler, and broil for about 3 to 4 minutes, or until the cheese is as golden browned as desired. Tips - This is optional, but make sure if you're broiling you don't turn your back on the stove or get distracted because food can burn in less than 1 minute under a broiler. You don't have to broil on the top rack and can broil a bit lower down which is a bit of insurance against burning.
Garnish with cilantro as desired and serve immediately. Extra meatballs will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Equipments used:

Notes

*If you don't want to make homemade enchilada sauce, you can used store bought red enchilada sauce. One 28-ounce can of La Victoria will be more than enough. You'll probably use about 15 to 20 ounces of it, but you can be the judge and eyeball it.
**Recipe makes about 18 meatballs. The recipe serves about 4 people if this is all you're serving but if you're serving this with rice, mashed potatoes, with a salad or other sides, or as a party appetizer, you'll get more mileage out of the yield.

Nutrition Information

Show Details

Serving 1serving Calories 598kcal (30%) Carbohydrates 14g (5%) Protein 44g (88%) Fat 41g (63%) Saturated Fat 15g (75%) Polyunsaturated Fat 22g Cholesterol 172mg (57%) Sodium 1262mg (53%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 18servings

Amount Per Serving

Calories 598 kcal

% Daily Value*

Serving	1serving
Calories	598kcal	30%
Carbohydrates	14g	5%
Protein	44g	88%
Fat	41g	63%
Saturated Fat	15g	75%
Polyunsaturated Fat	22g	129%
Cholesterol	172mg	57%
Sodium	1262mg	53%
Fiber	3g	12%
Sugar	5g	10%