These Mexican Meatballs are tender, juicy, and bursting with flavor, simmered in a smoky chipotle sauce. They’re perfect for a quick and satisfying weeknight meal, whether served over rice, stuffed into tortillas, or enjoyed as a hearty appetizer.
Why You Will Love This Recipe
- Flavor Explosion: The combination of savory meatballs infused with Mexican spices and a smoky chipotle sauce creates an unforgettable taste experience.
- Versatile: These meatballs can be served in so many ways! Enjoy them as a main course, appetizer, or party snack.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for beginner cooks.
- Customizable Spice Level: Adjust the amount of jalapeño and chipotle powder to suit your spice preference.
- Freezer-Friendly: Make a big batch and freeze the meatballs for a quick and easy meal on busy days.
Ingredients
Meatballs:
- 250g / 8oz beef mince (ground beef)
- 250g / 8oz pork mince (ground pork), or more beef
- 1/2 red onion, grated
- 50g / 1.75 oz plain corn chips, sub breadcrumbs + 1/4 tsp salt
- 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)
Meatball Mexican Spices:
- 1 1/2 tsp ground cumin
- 1 tsp chipotle powder, sub more smoked paprika, 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 (or sub more Chipotle powder)
- 1 tsp salt
- 1/2 tsp black pepper
Chipotle Sauce:
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 chipotle from a can of Chipotle in Adobo, finely chopped – add another for extra flavor!
- 1 tsp Adobo Sauce from a can of Chipotle in Adobo
- 800g / 24 oz crushed tomato
- 1 tsp sugar
- 1 tbsp coriander/cilantro, roughly chopped
Toppings & Garnishes (pick & choose):
- Coriander/cilantro leaves, whole
- Shredded cheese
- Sour cream
- Guacamole (or just diced, sliced or mashed plain avocado)
- Rice, for serving
Preparation
Step 1: Preheat your oven to 220°C/390°F (200°C fan). Place a wire rack over a baking tray. Lightly spray the rack with olive oil or cooking spray to prevent the meatballs from sticking. This allows for even browning and helps render excess fat.
Step 2: Prepare the corn chip crumbs. Place the plain corn chips in a food processor or NutriBullet. Pulse until they are finely ground into crumbs. Alternatively, place the corn chips in a Ziploc bag and crush them with a rolling pin or the bottom of a heavy pan. If you don’t have corn chips, you can substitute breadcrumbs. In this case, add 1/4 teaspoon of salt to the meatball mixture.
Step 3: In a large mixing bowl, combine the beef mince, pork mince (or more beef mince), grated red onion, corn chip crumbs, egg, chopped coriander/cilantro, chopped parsley (if using), and minced jalapeño. Make sure all ingredients are evenly distributed throughout the mixture.
Step 4: Add the Meatball Mexican Spices to the bowl. This includes ground cumin, chipotle powder, coriander powder, garlic powder, paprika (hot or sweet, depending on your preference), salt, and black pepper.
Step 5: Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough meatballs. A light and gentle touch is key to tender meatballs.
Cooking
Step 1: Roll the meat mixture into balls approximately 3 to 3.5 cm (1.2 to 1.4 inches) in diameter. Aim for consistent sizing to ensure even cooking. You should get around 20 to 24 meatballs from this recipe. Place the rolled meatballs on the prepared wire rack.
Step 2: Generously spray the meatballs with olive oil or cooking spray. This will help them brown nicely in the oven.
Step 3: Bake the meatballs in the preheated oven for 10 minutes. They will be browned on the outside but still raw inside. They will finish cooking in the sauce later.
Step 4: While the meatballs are baking, start making the chipotle sauce. In a large skillet or saucepan, heat the olive oil over medium-high heat.
Step 5: Add the minced garlic to the hot oil and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
Step 6: Add the chopped chipotle pepper from the can of Chipotle in Adobo to the skillet and sauté for another 20 seconds, allowing its smoky flavor to infuse the oil.
Step 7: Pour in the crushed tomatoes, add the Adobo sauce from the can of Chipotle in Adobo, and stir in the sugar. The sugar helps to balance the acidity of the tomatoes.
Step 8: Bring the sauce to a simmer, then reduce the heat to low and cook, stirring occasionally, for 5 minutes. This allows the flavors to meld together.
Step 9: Remove the meatballs from the oven and carefully transfer them to the simmering chipotle sauce.
Step 10: Continue to cook the sauce with the meatballs for another 10 minutes, gently rolling the meatballs every now and then to ensure they cook evenly and are coated in the sauce. The sauce should thicken slightly, and the meatballs should be cooked through.
Step 11: Stir in the roughly chopped coriander/cilantro.
Step 12: Serve the Mexican Meatballs hot, garnished with your favorite toppings such as fresh coriander/cilantro leaves, shredded cheese, sour cream, guacamole, or diced avocado. Serve over rice, stuff into tortillas, or enjoy them as an appetizer with toothpicks.
COOKING Rating:
- Ease: Easy
- Taste: Bold and flavorful
- Spice Level: Medium (can be adjusted)
Serving Suggestions:
- Over Rice: Serve the meatballs and sauce over a bed of fluffy white or brown rice.
- In Tacos or Burritos: Stuff the meatballs into warm tortillas with your favorite toppings like shredded cheese, sour cream, lettuce, and salsa.
- As Appetizers: Serve the meatballs on a platter with toothpicks for a party snack.
- With Mashed Potatoes: For a comforting meal, serve the meatballs over creamy mashed potatoes.
- In a Sandwich: Make meatball subs by stuffing the meatballs into crusty rolls with melted cheese.
Tips:
- Spice Level: Adjust the amount of jalapeño and chipotle powder to suit your taste. For a milder flavor, remove the seeds from the jalapeño and use less chipotle powder. For a spicier kick, add an extra chipotle pepper or a pinch of cayenne pepper.
- Meatball Texture: Avoid overmixing the meatball mixture, as this can make the meatballs tough. Mix just until the ingredients are combined.
- Corn Chip Substitute: If you don’t have corn chips, you can use breadcrumbs. Add 1/4 teaspoon of salt to the meatball mixture when using breadcrumbs.
- Make Ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. The sauce can also be made ahead and stored separately.
- Freezing: These meatballs freeze well. Cook them completely, then let them cool. Place them in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 350-400 per serving
- Protein: 25-30g per serving
- Sodium: 500-700mg per serving
Conclusion
These Mexican Meatballs are a delicious and versatile dish that’s sure to become a family favorite. The combination of savory meatballs, smoky chipotle sauce, and customizable toppings makes this recipe a winner. Whether you’re looking for a quick weeknight meal or a crowd-pleasing appetizer, these meatballs are the perfect choice. Enjoy!
Questions and Answers
Q1: Can I use ground turkey or chicken instead of beef and pork?
A: Yes, you can substitute ground turkey or chicken for the beef and pork. However, keep in mind that turkey and chicken are leaner meats, so the meatballs may be slightly drier. To compensate, you can add a tablespoon of olive oil or an extra egg to the meatball mixture.
Q2: Can I make this recipe vegetarian?
A: While this recipe is designed for meat lovers, you can certainly adapt it to be vegetarian. Substitute the ground meat with plant-based ground meat alternatives or a mixture of black beans, corn, and cooked quinoa. You may need to adjust the spices and seasonings to suit the vegetarian ingredients.
Q3: How do I store leftover Mexican Meatballs?
A: Allow the meatballs to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3-4 days. You can also freeze them for up to 3 months. Reheat the meatballs in the microwave, oven, or on the stovetop until heated through.
Q4: Can I add other vegetables to the sauce?
A: Absolutely! Feel free to add other vegetables to the chipotle sauce to boost its nutritional value and flavor. Diced bell peppers, onions, zucchini, or carrots would all be great additions. Add them to the skillet along with the garlic and chipotle pepper and sauté until softened before adding the crushed tomatoes.
Q5: What can I serve with Mexican Meatballs besides rice and tortillas?
A: There are many other delicious side dishes that pair well with Mexican Meatballs. Consider serving them with:
- Quinoa: A healthy and protein-packed alternative to rice.
- Cauliflower Rice: For a low-carb option.
- Roasted Vegetables: Such as sweet potatoes, Brussels sprouts, or broccoli.
- Mexican Street Corn Salad: A refreshing and flavorful side dish.
- Black Bean Soup: A hearty and comforting accompaniment.
