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

Description

These Mexican Meatballs are made with ground beef and bold spices, then simmered in a rich chipotle tomato sauce for a flavor-packed meal. Oven-browned and finished in sauce, they’re juicy, hearty, and perfect served over rice or in tortillas.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 220°C/390°F (200°C fan). Place a rack over a baking tray and spray with oil.
Blitz the corn chips into fine crumbs using a food processor or crush in a ziplock bag.
In a large bowl, combine beef, onion, crushed corn chips, egg, herbs, jalapeño, and all meatball spices. Mix thoroughly with hands.
Roll into 3–3.5cm (1.2–1.4 inch) balls. Place on the prepared rack (makes 20–24 meatballs).
Spray generously with oil and bake for 10 minutes until browned (they will still be raw inside).
While baking, heat 2 tbsp olive oil in a skillet over medium-high heat. Add minced garlic and cook for 30 seconds.
Add chopped chipotle pepper and sauté for 20 seconds.
Stir in crushed tomatoes, adobo sauce, and sugar. Bring to a simmer, then reduce heat and simmer for 5 minutes, stirring occasionally.
Transfer baked meatballs into the sauce. Simmer for another 10 minutes, turning meatballs occasionally, until fully cooked and sauce thickens.
Sprinkle with fresh coriander/cilantro and serve over rice or in tortillas with optional toppings like avocado, sour cream, or cheese.

Notes

Use smoked paprika instead of chipotle powder for a milder dish.
Make meatballs ahead and freeze before baking for meal prep.
Serve with rice, tortillas, or over a salad for a low-carb option.
Adjust spice level by reducing jalapeño and chipotle if serving kids or spice-sensitive eaters.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked, Simmered
Cuisine: Mexican

Nutrition

Serving Size: 4-5 meatballs with sauce
Calories: 310
Sugar: 5g
Sodium: 580mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg