Name: Mexican Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 500g / 16oz ground beef (beef mince); 1/2 red onion, grated; 50g / 1.75 oz plain corn chips (or breadcrumbs + 1/4 tsp salt); 1 egg; 3 tbsp fresh coriander/cilantro, finely chopped (or sub chives or parsley); 3 tbsp parsley, finely chopped (optional); 2 tsp fresh jalapeño, seeds removed and finely minced (reduce/omit for less spice); Oil spray (preferably olive oil); 1 1/2 tsp ground cumin; 1 tsp chipotle powder (or more smoked paprika for less spice); 1 tsp ground coriander; 1 tsp garlic powder (or 1/2 fresh garlic clove, grated); 1/2 tsp paprika (hot or sweet); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 cloves garlic, finely minced; 1 chipotle pepper from a can of chipotle in adobo, finely chopped; 1 tsp adobo sauce (from the same can); 800g / 24 oz crushed tomatoes; 1 tsp sugar; 1 tbsp fresh coriander/cilantro, roughly chopped; Optional toppings: cilantro leaves, shredded cheese, sour cream, guacamole or avocado

Jump to Recipe·Leave a Review

Mexican Meatballs are juicy, oven-browned beef meatballs simmered in a smoky, tangy chipotle tomato sauce that bursts with flavor. These meatballs are tender and well-seasoned with classic Mexican spices, offering a warm, subtle heat rather than an overwhelming spice. The best part? As they finish cooking in the sauce, the flavors meld perfectly—making every bite rich, savory, and satisfying.

Mexican Meatballs

Why You’ll Love This Recipe

Full of flavor: Seasoned with bold, earthy Mexican spices and a smoky chipotle tomato sauce.
Oven-browned: A healthier, mess-free method that adds a great crust.
Customizable heat: Adjust chipotle and jalapeño to suit your spice level.
Great for meal prep: Freezer-friendly and ideal for leftovers.
Versatile: Serve with rice, tortillas, or over a salad bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meatballs:

ground beef
red onion, grated
plain corn chips (or substitute with breadcrumbs and a bit of salt)
egg
coriander/cilantro, finely chopped
parsley, finely chopped (optional)
fresh jalapeño, minced (optional for less spice)
oil spray (preferably olive oil)

Meatball Mexican Spices:

ground cumin
chipotle powder (or smoked paprika)
coriander powder
garlic powder (or fresh garlic)
paprika (sweet or hot)
salt
black pepper

Chipotle Sauce:

olive oil
garlic, finely minced
chipotle chili from canned Chipotle in Adobo, finely chopped
adobo sauce (from the chipotle can)
crushed tomato
sugar
coriander/cilantro, roughly chopped

Optional toppings and garnishes:

coriander/cilantro leaves
shredded cheese
sour cream
guacamole or avocado
cooked rice, for serving
tortillas, for serving

Directions

Preheat Oven:
Preheat the oven to 220°C (390°F), or 200°C (fan). Place a rack over a baking tray and spray it with oil.
Prepare Corn Chip Crumbs:
Place corn chips in a food processor or crush them in a ziplock bag until finely ground.
Mix Meatball Ingredients:
In a large bowl, combine the ground beef, grated onion, egg, chopped herbs, jalapeño (if using), crushed corn chips, and the spice mix. Mix thoroughly using your hands.
Form Meatballs:
Roll into 3–3.5 cm balls (about 1.2–1.4 inches). You should get around 20–24 meatballs. Place them on the prepared rack.
Bake Meatballs:
Spray the tops with oil and bake for 10 minutes, until browned but still raw inside.
Make the Sauce:
While meatballs are baking, heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Stir in the chopped chipotle and sauté for another 20 seconds.
Simmer Sauce:
Add crushed tomatoes, adobo sauce, and sugar. Bring to a simmer, reduce heat to low, and cook for 5 minutes, stirring occasionally.
Finish Meatballs in Sauce:
Transfer baked meatballs into the sauce. Simmer gently for another 10 minutes, turning meatballs occasionally, until the sauce thickens and meatballs are cooked through.
Garnish and Serve:
Sprinkle with fresh coriander. Serve over rice, or stuff into warm tortillas with your favorite toppings.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Lower spice: Omit jalapeño and reduce or replace chipotle powder with mild smoked paprika.
Add veggies: Grated zucchini or carrots can be mixed into the meatballs.
Make it dairy-free: Skip cheese and sour cream or use plant-based alternatives.
Use turkey or chicken: Substitute beef with ground turkey or chicken for a lighter option.
Stuff into peppers: Use the meatballs and sauce as a filling for roasted bell peppers.
Sauce only: Make a double batch of the chipotle sauce and use it on grilled chicken, tacos, or enchiladas.

Storage/Reheating

Storage: Store meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze meatballs in sauce for up to 2 months.
Reheating: Reheat gently in a skillet over medium heat, covered, or microwave in intervals, stirring in between.

FAQs

Can I make these meatballs ahead of time?

Yes, you can form and refrigerate the meatballs up to a day in advance. You can also freeze them raw or cooked.

Are these meatballs very spicy?

They have a mild warmth from chipotle and jalapeño. You can reduce or omit those ingredients for a less spicy version.

What’s a good substitute for chipotle in adobo?

Use a mix of smoked paprika and a touch of tomato paste or hot sauce for a similar flavor.

Can I use breadcrumbs instead of corn chips?

Yes, substitute with plain breadcrumbs and add ¼ teaspoon of salt to compensate.

Can I make this gluten-free?

Yes, just ensure the corn chips and any toppings used are certified gluten-free.

What can I serve with these meatballs?

Rice, tortillas, beans, or a simple green salad work great. You can also serve them over roasted vegetables.

Can I cook the meatballs entirely in the sauce?

Yes, you can skip the oven and simmer them directly in the sauce for about 20 minutes, though they won’t brown.

Can I double the sauce?

Absolutely. The sauce is flavorful and versatile—double it if you want extra for rice or dipping.

Is this recipe kid-friendly?

Yes, just reduce or omit spicy ingredients like jalapeño and chipotle for a milder taste.

What kind of rice works best?

Steamed white rice, Mexican rice, or cilantro-lime rice all pair beautifully with these meatballs.

Conclusion

These Mexican Meatballs are a rich, flavorful twist on a classic comfort food. With smoky chipotle undertones, zesty tomato sauce, and tender beef meatballs, this dish is a crowd-pleaser that’s easy to make and full of bold character. Serve them over rice, in tortillas, or with your favorite toppings for a satisfying meal any day of the week.