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Home Collections Meatballs

Mexican Meatballs

By:Nagi
Published:16 Jun '21Updated:18 Jun '21
108 Comments
Recipe v Video v Dozer v

Everybody else is making Spaghetti Bolognese with their weekly beef mince purchase yet again. But you? You’re making plump Mexican Meatballs, smothered in a chipotle tomato sauce and served over rice, with a dollop of guacamole and sour cream.

How smug do you feel? (Answer: VERY!)

Overhead photo of Mexican Meatballs in a black skillet, ready to be served

Mexican Meatballs

I probably shouldn’t admit this, given I run a recipe website and I feel like I’m expected to have a positive attitude to all things food. The truth is I don’t really have the patience for meatball rolling. I’ve previously whined that someone really needs to invent a meatball rolling device. I picture some tube-like thing into which meat is stuffed, then perfectly shaped meatballs come plopping out the other end.

Not the best image, perhaps!! 😂 But imagine how fast it could be to make 100 meatballs using such a contraption!!!

Anyway, in the absence of such a device, the point of sharing this musing is so you know that any meatball recipe you see on this website exists because I deem it totally worthy of the rolling effort! And today, such a recipe is Mexican Meatballs.

Powered by classic Tex-Mex spices, these pork and beef beauties are everything you love about Mexican and everything you love about meatballs all in one, and all bathed in a smoky, chipotle-accented tomato sauce.

Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Ingredients in Mexican Meatballs

Here’s what goes into these Mexican Meatballs. There’s a few “secret ingredients”!

Ingredients in Mexican Meatballs

The “secret ingredients” in these meatballs are:

  1. Corn chips that are used in place of the usual breadcrumbs! They add extra flavour into the meatballs, that distinct corn flavour, as well as salt. Substitute with breadcrumbs;

  2. Beef AND pork mince (ground meat) – For the best flavour and lovely soft meatballs. Feel free to just use all beef. Super tasty, just that they are not quite as soft. And if you use all pork, the meatballs will taste, well, porkier; and

  3. Chipotle powder – This is smoked, dried and ground jalapeño chilli that has a bit of a spicy kick to it as well as being beautifully smoky. Sadly it’s not yet widely available in Australia but you can find it in Harris Farms (Sydney) and anywhere that stocks a good variety of spices. Substitute with more smoked paprika and a pinch of cayenne pepper or pure chilli.

    Also used in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (this is so good!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.


Ingredients for sauce for Mexican Meatballs

And here’s what you need for the sauce:

Ingredients in Mexican Meatballs Sauce

Chipotles in Adobo – Now available in the Mexican food section of large grocery stores in Australia (Coles, Woolworths, Harris Farms), this is the key flavouring element for the sauce. We don’t use loads – there’s enough flavour in the meatballs themselves, so we only add a subtle amount in the sauce.

Chipotles are dried and smoked jalapeno peppers. In tinned formed, they usually come in a tangy and spicy red sauce called adobo, hence the name Chipotles in Adobo. You get smoky flavour and heat from the chipotle along with a good kick of spices, garlic and other flavourings from the adobo. 

In this recipe, we are using both the chipotle chilli as well as a bit of the sauce.

Freeze leftover chipotles: Use a small ziplock bag, arranging chillies in one layer so it’s easy to break a bit off to use as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.

Baked Mexican Meatballs

How to make Mexican Meatballs

To make life easy and keep your meatballs nice and round, I like to par-bake them in the oven then finish them off in the sauce. Great flavour exchange – tasty juices from the meatballs leeches into the sauce, and the sauce keeps the meatballs nice and juicy!

How to make Mexican Meatballs
  1. Blitz corn chips until they become fine crumbs. Obviously skip this if you’re using breadcrumbs instead!

  2. Mix with all the other meatball ingredients. Use your hands for speed and ease, else use a wooden spoon;

  3. Portion the mixture using an ice cream scoop. The perfect meatball scooping device for even portioning and making them semi-round! I use my 3 tablespoon ice cream scoop and filling it about 3/4 full. This makes 20 meatballs;

  4. Roll into meatballs then place onto a rack set over a tray. Why a rack? Keeps the balls round and allows hot air to circulate under the meatballs so they brown nicely underneath too. Without a rack, the underside doesn’t go brown;

  5. Spray generously with oil then bake for just 10 minutes to get some colour on the outside. They will still be raw inside which is what we want because we will finish cooking them in the sauce;

  6. Make sauce while the meatballs are in the oven. We only simmer for 5 minutes to start with;

  7. Simmer meatballs in sauce: Then once the meatballs come out of the oven, transfer them into the sauce. Simmer for 10 minutes, rolling them occasionally, to finish cooking the meatballs and to thicken the sauce; and

  8. Sprinkle with fresh coriander/cilantro to finish them off just before serving!

Skillet with simmering Mexican Meatballs
  • Showing the inside of Mexican Meatballs
  • Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

What to serve with Mexican Meatballs

These meatballs are delicious served plain, straight out off the stove, served over a bowl of rice or with some warmed tortillas for stuffing/slopping (that’s a technical term!😂). However, as with all things Mexican, toppings are a bonus. Here are some options.

Topping options

  • Sour cream (or yogurt)

  • Shredded cheese

  • Avocado in any form – diced, sliced, smushed, or if you’re going for gold, Guacamole

  • Your favourite hot sauce

  • Jalapeno slices

  • Coriander/cilantro leaves

Rice options

How to cook rice featured image graphic
How to cook white rice – easily and perfectly
Fluffy, beautifully seasoned Mexican Red Rice (Arroz Rojo). Truly like what you get at restaurants! recipetineats.com
Mexican Red Rice
How to cook brown rice
How to Cook Brown Rice
Fiery Mexican Beef Short Ribs - made with a Chipotles in Adobo sauce, it takes time to cook but is very fast to prepare. Great depth of flavour.
Fiery Fall Apart Mexican Beef Ribs with Green Mexican Rice

Note: The Mexican Green Rice is buried in a Mexican Beef Ribs recipe. I will pull it out and add a video one of these days!

Enjoy! – Nagi x


Watch how to make it

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Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Mexican Meatballs

Author: Nagi
Prep: 20 minutes mins
Cook: 25 minutes mins
Total: 45 minutes mins
Mains
Mexican, Tex-Mex
5 from 42 votes
Servings4 – 5 people
Tap or hover to scale
Print
Recipe video above. The best Mexican Meatballs are spiced with Mexican flavours and made with:
1. crushed corn chips instead of breadcrumbs (more flavour!);
2. a combination of beef AND pork (softer and tastier); and
3. are browned in the oven then simmered in the chipotle tomato sauce for a winning flavour exchange: meatball juices leech into the sauce, and the meatballs absorb the sauce flavour. Win win!
Spiciness: Chipotle powder and fresh jalapeno in meatballs gives it a warm buzz but definitely not spicy. Same for chipotle chilli in sauce. Feel free to reduce both and add a pinch of paprika in its place.

Ingredients

Meatballs:

  • 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)

Meatball Mexican Spices:

  • 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 (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 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

Toppings & garnishes (pick & choose):

  • Coriander/cilantro leaves , whole
  • Shredded cheese
  • Sour cream
  • Guacamole (or just diced, sliced or mashed plain avocado)
  • Rice, for serving (Note

Instructions

  • Preheat oven to 220°C/390°F (200°C fan). Place a rack over a tray. Spray rack with oil.
  • Blitz corn chips: Place corn chips in a Nutribullet or food processor. Blitz until they become fine crumbs. (Else put in a ziplock bag and bash!)
  • Meatball mixture: Place meatball ingredients and meatball Mexican spices in a bowl and mix well with your hands.
  • Roll meatballs: Roll into 3 – 3.5cm / 1.2 – 1.4" balls. Place on rack. Should make around 20 – 24 meatballs.
  • Bake 10 minutes: Spray meatballs generously with oil. Bake 10 minutes until browned (they will still be raw inside, we finish cooking them in the sauce).

Sauce:

  • While the meatballs are in the oven, start the sauce.
  • Sauté garlic and chipotle: Heat oil over medium high heat in a large skillet. Add garlic and cook for 30 seconds. Add chopped Adobo Chile and sauté for 20 seconds.
  • Simmer 5 minutes: Add tomato, Adobo sauce and sugar. Bring to simmer, then turn heat down to low and cook, stirring every now and then, for 5 minutes.

Finish Meatballs:

  • Cook meatballs in sauce: Remove meatballs from oven and transfer into sauce. Continue to cook the sauce for another 10 minutes, rolling meatballs every now and then, until the sauce is thickened and the meatballs are cooked.
  • Fresh coriander: Sprinkle with chopped coriander/cilantro.
  • Serving: Serve over rice or stuff into tortillas with toppings of choice!

Recipe Notes:

1. Beef/pork mixture yields softer, juicier meatballs. You can just use all beef, but the meatballs will be a bit firmer.
2. Corn chips – Crushed cornchips instead of the usual breadcrumbs really adds something special to these meatballs! You can definitely taste the hint of corn flavour and the salt adds seasoning.
Sub: panko breadcrumbs (1 cup) or ordinary plain bread crumbs (3/4 cup – finer than panko so you need less for equivalent weight) PLUS 1/4 tsp salt (because corn chips have salt in them).
3. Chipotle powder is ground dried jalapeños and it’s an ingredient used in Mexican and Tex-Mex cooking. Find it at Harris Farms (Syd), delis, spice stores, bulk-bin health food stores. Everywhere, it seems, other than Australian major grocery stores!
Also used in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (this is so good!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.
4. Chipotles in adobo – These are chipotles (dried, smoked jalapneos) in a flavoured, tangy red sauce that is quite spicy. Great Mexican shortcut ingredient that adds a ton of flavour! Usually found in cans (sometimes jars). Widely available in the US, and nowadays in Australia too. Check the Mexican section of large grocery stores like Coles & Woolies.
Substitute in place of the chipotles in adobo: 1 1/2 tsp chipotle powder + 1/2 tsp SMOKED paprika powder + 1 tbsp sriracha (YES, really, it’s pretty close to Adobo Sauce!).
Freeze leftover chipotles: Use a small ziplock bag, arranging chillies in one layer so it’s easy to break a bit off to use as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.
5. Rice options!
  • Plain white rice
  • Green Mexican Rice (coriander/cilantro rice)
  • Mexican Red Rice
6. Leftovers – will keep in an airtight container for 4 to 5 days in the fridge, or freeze in sauce for up to 3 months.
7. Nutrition per serving, meatballs and sauce only, assuming 5 servings.

Nutrition Information:

Calories: 401cal (20%)Carbohydrates: 22g (7%)Protein: 24g (48%)Fat: 25g (38%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 101mg (34%)Sodium: 808mg (35%)Potassium: 945mg (27%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 866IU (17%)Vitamin C: 29mg (35%)Calcium: 125mg (13%)Iron: 5mg (28%)
Keywords: beef mince recipe, Ground beef recipe, meatballs recipe, mexican meatballs
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

That time I burnt my hand grabbing the handle of a searing hot cast iron skillet. It was stinging so badly I had to keep it submerged in ice cold water, while I continued working with my other hand!

No sympathy from Dozer. All he cared about was the one little treat left on the table!

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Hi, I'm Nagi!

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108 Comments

  1. Chrispypie says

    September 19, 2021 at 6:31 am

    5 stars
    Er……yes, also 5 stars. Easy to miss
    that. Sorry

    Reply
  2. Chrispypie says

    September 19, 2021 at 6:26 am

    Had to Amazon the chipotles in adobo….not many specialist food shops on the Isle of Wight! Awesome recipe. Kids loved it. Hoped there would be some left for lunch tomorrow but no chance. Thanks so much.

    Reply
  3. Matt Skeers says

    September 3, 2021 at 4:28 am

    Just made these bad boys…… how good!!! Canned Chipotle in Adobo peppers not readily available here in Paris, amazon fixed me up, definitely worth the wait!!!

    Reply
    • Matt Skeers says

      September 3, 2021 at 4:29 am

      5 stars
      Sorry…. 5 Stars!!!

      Reply
  4. Claire says

    August 26, 2021 at 8:24 am

    5 stars
    These meatballs were so flavoursome! I made them with all beef and they were still super juicy. The chipotles in adobo that I could find at Woolies were a bit different to the ones in the recipe but still worked with a bit of improv! The corn chips in the meatballs is genius and I loved all the fresh herbs. I served them with more corn chips and a corn and quinoa salad. Big hit with the family, I’ll be making this again!

    Reply
  5. Rachael says

    August 4, 2021 at 9:41 pm

    5 stars
    Another delicious recipe!
    Loved by the whole family.

    Reply
  6. Ren says

    July 14, 2021 at 5:49 pm

    OMG, these were amazing!!! I actually rolled a double batch of the meatballs and stored half in the freezer (uncooked), so the second time, I only had to cook them and make the sauce. I made it exactly as depicted in your photographs i.e. complete with your guacamole recipe, sour cream, fresh Jalapenos and coriander garnishes.

    I always know it is a winner when hubby goes super silent, and does not utter a word throughout the entire meal! This recipe is a definite keeper. Thank you!

    Reply
  7. Sharon says

    July 13, 2021 at 9:34 pm

    5 stars
    Thanks Nagi!
    Another mouthwatering recipe! How did I survive before discovering recipetineats? My sons aged 11 and 12 had so much fun hand mixing the meatball mixture. This was a big hit!

    Reply
    • Nagi says

      July 14, 2021 at 4:56 pm

      I’m so glad it was a hit Sharon, I love hearing this!!! N x

      Reply
  8. Sara Opie says

    July 11, 2021 at 9:59 pm

    5 stars
    Another absolutely fantastic recipe. Thank you Nagi 😀

    Reply
  9. Kerryn says

    July 5, 2021 at 7:07 pm

    5 stars
    Made these tonight. I’m with you Nagi, hate rolling meatballs, but these weren’t too bad at all, so thanks 😊 I dialled down the heat this time, usually I go all out with your recipes, and they were great tasting. Next time I’ll go all the way 😉🤔😂

    Reply
  10. Emma says

    July 2, 2021 at 12:21 pm

    These are wonderfully tasty. I actually also made them into burgers, served in Brioche buns with cheese, tomato, lettuce and mayo. Yummy

    Reply
    • Nagi says

      July 2, 2021 at 7:34 pm

      You’re a GENIUS Emma! N X

      Reply
  11. Robyn says

    July 2, 2021 at 12:49 am

    5 stars
    These were easy to make, moist and flavourful! I used the cornmeal idea instead of panko or crushed chips. I forgot to buy jalapeño, fortunately had some of the pickled in a jar type that I used up. Turned out great. I made a 1.5x batch due to the amount of meat I had so we’ve eaten them on rice, with soft shell tortillas like tacos, and on pasta. Thumbs up!

    Reply
  12. Geoff Buckland says

    July 1, 2021 at 10:33 pm

    5 stars
    Hi Nagi,
    Another wonderful recipe from you, this must be the 3rd or 4th of your recipes i have made and once again absolutely fantastic.
    Thankyou so much and keep giving us these gems.

    Kind regards
    Geoff

    Reply
  13. Caro says

    July 1, 2021 at 5:44 pm

    5 stars
    Hi Nagi,
    I got a can of chipotle exactly the same as yours in a food hamper and have been wondering what to do with it for over a year… just wanted to say the kids and hubby loved the strong, spicy flavours of the chipotle and adobo sauce and everything tasted super nice with a coriander/lime guacamole and loads of sour cream and grated cheese.. delish..thanks for the recipe!

    Reply
  14. Serena says

    June 30, 2021 at 8:23 pm

    Which Chipotle powder do you use., I live in Brisbane where it is difficult to find. The two I have found to date taste different to each other and both dreadful. Thanks

    Reply
    • Nagi says

      July 1, 2021 at 12:52 pm

      Hi Serena, you can find it in Harris Farm here, just check you don’t have chipotle seasoning which is a blend of different spices. N x

      Reply
  15. Amanda says

    June 27, 2021 at 8:28 pm

    5 stars
    OMG Nagi! Sunday lockdown meal and it was amazing. Corn chips are inspired! Semi cooked the meatballs in my air fryer so even less fuss. Another one for my recipe folder.

    Reply
    • Nagi says

      June 28, 2021 at 2:11 pm

      Sounds perfect Amanda!! N x

      Reply
  16. Samantha says

    June 26, 2021 at 8:07 pm

    Yum! Very easy to make, and just the perfect amount of heat ( for us). Clean plates all around.

    Reply
  17. John Craig says

    June 25, 2021 at 6:07 am

    5 stars
    Nagi,
    My wife requested your Mexican meatballs for her birthday. They were 5 stars. I made a double batch using 1lb of beef and 1lb of pork. Knowing your secret of grating the onion into the bread crumbs from your other meat ball recipes I’ve made, I knew a whole red onion would take some time. My solution was to blitz the corn chips in the food processor dump the crumbs and blitz the onion until pretty liquid. I put the chip crumbs back in and blitzed them and the onion together. Worked like a charm, nice and creamy to mix with the meat. Thank you Chef for a most excellent meal.

    Reply
  18. Kavi Christophers says

    June 23, 2021 at 8:50 pm

    Best meatballs ever!!! You are a legend.

    Reply
    • Nagi says

      June 24, 2021 at 7:10 pm

      I’m so happy you love them Kavi – thanks so much!! N x

      Reply
  19. Paul R says

    June 23, 2021 at 7:01 pm

    Hi Nagi, I can imagine how delicious this is already and I’m planning to add this to spaghetti. Do you think it’ll work with the pasta or will it be too strong of flavors / doesn’t match?

    Reply
    • Nagi says

      June 24, 2021 at 7:11 pm

      Hi Paul, it will be like a Mex-Italian fusion! I think these meatballs will be great over pasta, Enjoy!! N x

      Reply
  20. Ren says

    June 23, 2021 at 4:44 pm

    5 stars
    The Mexican meatballs were SOOOOO delicious. I served them up with rice, guacamole (your recipe, which is fabulous), sour cream and fresh coriander. This one is definitely a keeper!

    Reply
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