Spicy Mexican Meatballs Recipe
Mexican Meatballs
Introduction
Mexican Meatballs are a delicious twist on a classic dish that combines the heartiness of meatballs with vibrant Mexican flavors. These meatballs are juicy, packed with spices, and simmered in a rich sauce, making them perfect for any meal. Whether you’re serving them over rice or stuffing them into tortillas, they are sure to please everyone at the table.
Why Make This Recipe
This recipe for Mexican Meatballs is not only easy to make but also incredibly versatile. You can adjust the spice levels to suit your taste, and they can be served in various ways. They are great for family dinners, parties, or meal prep. Plus, the combination of beef and pork lends a rich flavor that pairs wonderfully with the spices used in the recipe.
How to Make Mexican Meatballs
Making Mexican Meatballs is straightforward and fun! Here’s how you can do it:
Ingredients:
- 250g / 8oz beef mince (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 plain corn chips (sub breadcrumbs + 1/4 tsp salt (Note 2))
- 1 egg
- 3 tbsp coriander/cilantro, finely chopped (sub chives or parsley)
- 3 tbsp parsley, finely chopped (optional)
- 2 tsp fresh jalapeño, seeds removed and finely minced (reduce/omit for not spicy)
- Oil spray (preferably olive oil)
- 1 1/2 tsp ground cumin
- 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)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 chipotle from a can of Chipotle in Adobo, finely chopped – add another for extra flavour! (Note 4)
- 1 tsp Adobo Sauce from a can of Chipotle in Adobo (Note 4)
- 800g / 24 oz crushed tomato
- 1 tsp sugar
- 1 tbsp coriander/cilantro, roughly chopped
- Coriander/cilantro leaves, whole
- Shredded cheese
- Sour cream
- Guacamole (or just diced, sliced or mashed plain avocado)
- Rice, for serving
Directions:
- Preheat your oven to 220°C/390°F (200°C fan). Place a rack over a tray and spray the rack with oil.
- Blitz the corn chips in a Nutribullet or food processor until they become fine crumbs. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
- For the meatball mixture, combine all meatball ingredients and spices in a bowl. Mix well with your hands.
- Roll the mixture into 3-3.5cm (1.2-1.4”) balls and place them on the rack. You should get around 20-24 meatballs.
- Spray the meatballs generously with oil and bake them for 10 minutes until browned. They will still be raw inside.
- While the meatballs bake, start the sauce by heating oil in a large skillet over medium-high heat. Sauté minced garlic for 30 seconds, then add chopped Adobo Chile and cook for 20 seconds.
- Add crushed tomatoes, Adobo sauce, and sugar to the skillet. Bring to a simmer, then reduce heat and let it cook for 5 minutes, stirring occasionally.
- Cook the meatballs in the sauce for an additional 10 minutes, rolling them occasionally until the sauce thickens and the meatballs are thoroughly cooked.
- Sprinkle with chopped coriander/cilantro before serving. You can serve them over rice or inside tortillas with your choice of toppings!
How to Serve Mexican Meatballs
You can enjoy Mexican Meatballs in several ways. They are perfect over a bed of fluffy rice or wrapped in warm tortillas. Top them with fresh cilantro, shredded cheese, sour cream, or guacamole, and you have a delicious meal ready to go!
How to Store Mexican Meatballs
To store any leftovers, let the meatballs cool completely and place them in an airtight container. They can be refrigerated for up to 3-4 days or frozen for up to 3 months. To reheat, warm them in a skillet on the stove or microwave until heated through.
Tips to Make Mexican Meatballs
- Use fresh spices for the best flavor.
- Don’t be shy with the herbs – they add freshness and brightness to the dish.
- If you prefer milder meatballs, adjust the jalapeño and chipotle levels to your taste.
Variations
Feel free to experiment with different ground meats, like turkey or chicken, for a lighter version of this dish. You might also add other spices like oregano or chili powder for added flavor.
FAQs
-
Can I use only beef for the meatballs?
Yes, you can substitute the pork with more beef if you prefer. -
What if I don’t have corn chips?
You can replace corn chips with breadcrumbs, adding a bit of salt for flavor. -
How can I make these meatballs spicier?
Simply add more jalapeño or chipotle powder according to your heat preference.
Enjoy making and serving these tasty Mexican Meatballs for a delightful mealtime experience!
Mexican Meatballs
Ingredients
For the Meatballs
- 250 g beef mince (ground beef)
- 250 g pork mince (ground pork) or more beef
- 1/2 unit red onion, grated
- 50 g plain corn chips sub breadcrumbs + 1/4 tsp salt
- 1 unit egg
- 3 tbsp coriander/cilantro, finely chopped sub chives or parsley
- 3 tbsp parsley, finely chopped optional
- 2 tsp fresh jalapeño, finely minced reduce/omit for not spicy
- 1.5 tsp ground cumin
- 1 tsp chipotle powder reduce for less spicy
- 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
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 unit chipotle from a can of Chipotle in Adobo, finely chopped add another for extra flavour
- 1 tsp Adobo Sauce from a can of Chipotle in Adobo
For the Sauce
- 800 g crushed tomato
- 1 tsp sugar
- 1 tbsp coriander/cilantro, roughly chopped
For Garnish and Serving
- units Coriander/cilantro leaves, whole
- units Shredded cheese
- units Sour cream
- units Guacamole (or just diced, sliced or mashed plain avocado)
- units Rice for serving
Instructions
Preparation
- Preheat your oven to 220°C/390°F (200°C fan). Place a rack over a tray and spray the rack with oil.
- Blitz the corn chips in a Nutribullet or food processor until they become fine crumbs. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
- For the meatball mixture, combine all meatball ingredients and spices in a bowl. Mix well with your hands.
- Roll the mixture into 3-3.5cm (1.2-1.4”) balls and place them on the rack. You should get around 20-24 meatballs.
- Spray the meatballs generously with oil and bake them for 10 minutes until browned. They will still be raw inside.
Cooking
- While the meatballs bake, start the sauce by heating oil in a large skillet over medium-high heat.
- Sauté minced garlic for 30 seconds, then add chopped Adobo Chile and cook for 20 seconds.
- Add crushed tomatoes, Adobo sauce, and sugar to the skillet. Bring to a simmer, then reduce heat and let it cook for 5 minutes, stirring occasionally.
- Cook the meatballs in the sauce for an additional 10 minutes, rolling them occasionally until the sauce thickens and the meatballs are thoroughly cooked.
- Sprinkle with chopped coriander/cilantro before serving.
