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Mexican Meatballs

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Juicy and flavorful, these Mexican meatballs are made with a mix of beef, pork, crushed corn chips, and spices—then simmered in a rich chipotle tomato sauce for an irresistible dinner.

Ingredients

Meatballs:

250 g (8 oz) ground beef

250 g (8 oz) ground pork (or use all beef)

½ red onion, grated

50 g (1.75 oz) plain corn chips, crushed (or substitute breadcrumbs + ¼ tsp salt)

1 egg

3 tbsp chopped coriander (cilantro)

3 tbsp chopped parsley (optional)

2 tsp finely minced jalapeño (seeds removed; optional for spice)

Oil spray (preferably olive oil)

Meatball Mexican Spices:

1½ tsp ground cumin

1 tsp chipotle powder (or sub smoked paprika for milder flavor)

1 tsp coriander powder

1 tsp garlic powder (or ½ fresh garlic clove, grated)

½ tsp paprika (hot for spicy, sweet for mild)

1 tsp salt

½ tsp black pepper

Chipotle Sauce:

2 tbsp olive oil

2 cloves garlic, minced

1 chipotle pepper in adobo, finely chopped (add more for extra spice)

1 tsp adobo sauce from the can

800 g (24 oz) crushed tomatoes

1 tsp sugar

1 tbsp chopped coriander (cilantro)

Toppings / Garnish (optional):

Fresh coriander (cilantro) leaves

Shredded cheese

Sour cream

Guacamole or avocado

Rice or tortillas, for serving

Instructions

Preheat oven:
Preheat to 390°F (220°C). Place a rack over a baking tray and spray with oil.

Crush corn chips:
Blitz corn chips in a food processor until fine crumbs form, or crush in a bag with a rolling pin.

Make the meatballs:
Combine all meatball ingredients and Mexican spices in a large bowl. Mix well with your hands until just combined.

Shape and bake:
Roll mixture into 3–3.5 cm (1.2–1.4”) balls (about 20–24 meatballs). Arrange on rack, spray with oil, and bake for 10 minutes until browned (they will finish cooking in the sauce).

Make the sauce:
While meatballs bake, heat olive oil in a skillet over medium-high heat. Add garlic and sauté 30 seconds. Add chopped chipotle and adobo sauce; cook another 20 seconds. Add crushed tomatoes and sugar, bring to a simmer, then reduce heat to low and cook for 5 minutes.

Simmer meatballs:
Transfer browned meatballs into the sauce. Simmer gently for 10 minutes, stirring occasionally, until sauce thickens and meatballs are cooked through.

Finish and serve:
Stir in chopped coriander. Serve over rice or stuff into tortillas with your favorite toppings.

Notes

Corn chips add flavor and texture—substitute panko or breadcrumbs if needed.

Beef and pork mix gives the best flavor; all-beef meatballs will be firmer.

Chipotles in adobo can be substituted with chipotle powder + smoked paprika + a little sriracha.

Make ahead: Meatballs can be prepared and refrigerated (uncooked) for up to 24 hours or frozen for up to 3 months.

Serving ideas: Serve with Mexican Red Rice, Green Cilantro Rice, or inside tacos.

Storage: Keeps 4–5 days refrigerated or up to 3 months frozen.

Find it online: https://allrecipesmade.com/mexican-meatballs/