Mexican Meatballs

Why You’ll Love This Recipe

I love these meatballs because they’re not just flavorful—they’re layered with texture and richness. The crushed corn chips give them an extra savory crunch, and baking them first helps hold their shape and lock in juiciness. Simmering them in the sauce does double duty: it makes the sauce even better and infuses the meatballs with chipotle heat and smoky tomato flavor. It’s a perfect win-win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• ground beef

• ground pork (or more beef)

• red onion, grated

• plain corn chips, crushed (or breadcrumbs with salt)

• egg

• fresh coriander (or chives/parsley)

• fresh parsley (optional)

• fresh jalapeño, finely minced (optional for heat)

Mexican Spice Mix:

• ground cumin

• chipotle powder (or smoked paprika for less heat)

• coriander powder

• garlic powder (or fresh garlic)

• paprika (hot or sweet)

• salt and black pepper

For the Chipotle Sauce:

• olive oil

• garlic, minced

• chipotle pepper in adobo sauce, chopped

• adobo sauce from the can

• crushed tomatoes

• sugar

• fresh coriander

For Serving (optional):

• cooked rice or tortillas

• coriander leaves

• shredded cheese

• sour cream

• guacamole or avocado

Directions

1. Prep the Oven:
   I preheat the oven to 390°F (220°C) and place a rack over a baking tray, spraying it lightly with oil.

2. Crush the Corn Chips:
   I blitz the corn chips in a food processor until fine (or bash them in a ziplock bag if I’m feeling rustic).

3. Mix the Meatballs:
   In a large bowl, I combine the ground meats, grated onion, crushed corn chips, egg, herbs, jalapeño, and all the spices. I mix with my hands until it’s just combined.

4. Form and Bake:
   I roll the mixture into balls (about 1.2 to 1.4 inches wide) and place them on the rack. I spray them with oil and bake for 10 minutes until browned. They’ll finish cooking in the sauce.

5. Make the Sauce:
   While the meatballs bake, I heat oil in a skillet and sauté garlic and chopped chipotle for 30 seconds. Then I stir in the crushed tomatoes, adobo sauce, sugar, and bring it to a simmer. I let it cook on low for about 5 minutes.

6. Simmer the Meatballs:
   I transfer the baked meatballs into the sauce and let everything simmer for 10 more minutes, turning them occasionally until the sauce is thickened and the meatballs are cooked through.

7. Garnish and Serve:
   I sprinkle over fresh coriander and serve the meatballs over rice or tucked into warm tortillas with all the toppings—cheese, sour cream, guacamole—whatever I have on hand.

Servings and timing

This recipe serves 4–5 people and takes just 45 minutes from start to finish:

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Variations

I sometimes make these meatballs with all beef when I don’t have pork, though I find the mix gives a softer bite. I’ve swapped the jalapeño for red pepper flakes or left it out entirely for a milder version. For a vegetarian spin, I’ve used a lentil and rice blend with the same seasoning. If I’m short on chipotles, I’ve used chipotle powder and a dash of sriracha—it’s surprisingly close.

storage/reheating

Leftovers keep well in the fridge for 4–5 days in an airtight container. I reheat them gently in a saucepan or the microwave. They also freeze beautifully for up to 3 months—just freeze them in their sauce for best flavor and texture.

FAQs

Can I use only beef instead of a mix?

Yes, I’ve done that when I didn’t have pork. The meatballs are slightly firmer but still delicious. I sometimes add a splash of milk or a bit of grated onion for extra tenderness.

What if I don’t have chipotle in adobo?

I mix 1½ teaspoons chipotle powder with ½ teaspoon smoked paprika and a tablespoon of sriracha—it’s a great stand-in for the canned version.

Can I make these ahead?

Definitely. I prep the meatballs and sauce a day ahead, then bake and simmer just before serving. They also reheat beautifully for meal prep or gatherings.

Are these spicy?

They have a gentle warmth, not a burn. I adjust the spice level by reducing or omitting the jalapeño and chipotle if I’m cooking for kids or spice-sensitive guests.

What’s best to serve with them?

I love them over plain white rice, but they’re also amazing with Mexican red rice or cilantro-lime rice. Stuffing them into tortillas with cheese and avocado is another favorite.

Conclusion

These Mexican Meatballs are rich, smoky, and packed with the kind of bold flavors I crave in a weeknight dinner. The combo of tender meatballs and spicy tomato-chipotle sauce makes for a dish that’s as comforting as it is exciting. Whether I serve them over rice, in tacos, or straight from the skillet with a spoon, they always disappear fast.

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