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Tex-Mex Meatballs Recipe
These Tex-Mex meatballs are the perfect one skillet dinner. With juicy spiced beef meatballs simmered in a rich and smoky tomato sauce. They are healthy, simple, and delicious!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 341 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- 2 2 tablespoons olive oil divided
- ½ ½ cup onion finely chopped
- 1 1 Jalapeño seeded and minced
- 2 2 cloves garlic minced
- 1 1 teasooon EACH: cumin, smoked paprika, and oregano
- ¾ ¾ teaspoon salt
- 1 1 lb ground beef
- ¼ ¼ cup crushed tortilla chips
- 2 2 tablespoons cilantro chopped
- 28 28 ounce can fire-roasted tomatoes
- 2 2 chipotle peppers in adobo sauce seeded and minced
- 2 2 tablespoons adobo sauce
- ½ ½ teaspoon sugar
- Freshly squeezed lime juice and chopped cilantro for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
- Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.
- Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
- To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.
Cup of Yum
Notes
- When sealed in an airtight container, the meatballs and tomato sauce will keep for 4-5 days in the fridge and up to 2 months in the freezer.
Nutrition Information
Serving
3 meatballs and ¼ of the sauce
Calories
341kcal
(17%)
Carbohydrates
20g
(7%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
2487mg
(104%)
Potassium
473mg
(14%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1245IU
(25%)
Vitamin C
10mg
(11%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 3 meatballs and ¼ of the sauce | |
| Calories | 341kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 2487mg | 104% |
| Potassium | 473mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.