Tossed in a delicious smoky tomato sauce, these Mexican meatballs are juicy, tender and packed with flavor.

When it comes to meatballs there is more than traditional homemade meatballs you are probably thinking of. From Asian turkey meatballs to chicken pesto meatballs, there are plenty of options.
Juicy on the inside, with a slight char on the outside, these meatballs are made with a combination of ground pork and beef and Tex-Mex spices.
Add into the fact they are smothered in a chipotle tomato sauce, these Mexican meatballs are hard to top.
Why This Recipe Works
- Quick to prepare - By using an ice cream scoop to quickly form meatballs and letting the oven do its work, you can have this dinner ready in under 40 minutes.
- Flavorful - The sauces adds a sweet, tangy, and smoky flavor that complements the meatballs perfectly. Moreover, the Tex-Mex spices bring depth and complexity to the dish.
- Versatile - It can be served in many ways, such as with rice, tortillas, or even as a filling for sandwiches or wraps, making it an excellent option for any meal or occasion.
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Ingredient Notes
- Ground beef/pork - beef has a rich, meaty flavor, while pork is milder and brings a slightly sweet taste to the meatballs.
- Tortilla chips - helps soak up some of the liquid while keeping the Mexican theme.
- Eggs - important as it helps bind everything together.
- Spices - in additional to the jalapeño, the spices give that Tex-Mex flavor that is hard to resists.
- Sauce - by adding some chipotle pepper in adobo to crushed tomatoes, you add a subtle smokiness and heat level that works great with the meatballs.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- While I use a combination ground pork/beef, you can use one of all or the other or even use ground chicken or turkey.
- I like the crunch and flavor of tortilla chips, but plain or panko breadcrumbs work too.
- If you have an egg allergy or don't have any, you can use a chia seed egg.
- I use Mexican cheese for some additional flavor, but Monterey jack or pepper jack cheese are good substitutes.
Step-by-Step Photos
Please note full ingredient list and instructions of these Mexican meatballs can be found in recipe card below.
Cook the onion in a pan with some olive oil until translucent before adding the jalapeño and garlic. Set aside to cool.
In a large bowl mix together all of the meatball ingredients until combined.
Shape the meatballs into golf ball sized balls and place on parchment paper. Bake at 425°F for 15-20 minutes or until done. (Don't worry if some of the cheese leaks out)
Make the sauce while you are baking the meatballs. Cook the onion until translucent in a pan before adding the garlic and chipotle pepper.
Add the crushed tomatoes and Adobo sauce and bring to a simmer before adding salt and cilantro. Taste and adjust for seasoning.
Add the meatballs to the sauce, tossing so they are coated.
FAQs
A combination of ground beef and pork is what is used in this recipe. However, you can also use ground turkey or chicken, or a combination of meats depending on your preference.
Yes, you can cook in a slow cooker. Simply place the meatballs in the slow cooker along with the chipotle tomato sauce and cook on low for 6-8 hours, or on high for 3-4 hours.
It can be related to the tortilla chip to egg ratio. If there is too many crushed tortilla chips, the meatballs will fall apart or if there are too little, they won't form.
You know the meatballs are done when inserting an instant read thermometer and it reads 165°F.
I usually just cut one in half and see if there is any pink left. Just throw back in oven for another 3-5 minutes if they aren't done.
Yes you can. Form the meatballs ahead of time and store them in the refrigerator 1 day before cooking. You can also freeze the uncooked meatballs for up to 3 months and cook them later.
You can keep in the fridge in an airtight container for up to 3 days in the fridge. They can also be frozen for up to 3 months.
Let them cool enough to handle and scrape any fat off that might release. Place in a single layer on a baking sheet to freeze then transfer to a freezer bag so they don't stick.
To reheat, place the frozen or thawed meatballs in your sauce and cook until heated through.
Serving Suggestions
The great thing about these Mexican meatballs is they can be served in a variety of ways. Some options include:
- On top of Mexican rice
- Over cheddar polenta
- With blue corn tortillas (although it could get messy)
- As a sandwich (like a meatball sub)
- Over some vegetables
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - used to mix together the ingredients.
- Ice cream scoop - creates the same size meatball.
- Baking sheet - needed to bake the meatballs on.
- Skillet/Dutch oven - you want something large enough to cook the sauce and meatballs.
Pro Tips/Recipe Notes
- Don’t over-mix! Over-mixing the Mexican meatballs will make them tough.
- Use an ice cream scoop to make the meatballs equal in size so they all cook the same.
- Use cold ingredients to keep the fat from melting before transferring to the oven.
- Adjust the sauce to your preferred spice level. If you like it spicier, use more chipotle peppers or the seeds. If you like it less spicy, omit the Adobo sauce.
- If you have time, simmer the meatballs in the sauce for at least 30 minutes to allow the flavors to meld together.
Other Mexican Recipes
If you’ve tried these Mexican meatballs or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Mexican Meatballs
Ingredients
Meatballs
- 2 tablespoon olive oil
- ½ cup sweet onion, finely chopped
- 1 jalapeño, seeds removed and minced
- 4 garlic cloves, minced
- 1 lb ground beef
- 1 lb ground pork
- 2 large eggs
- 1 cup shredded Mexican cheese
- ½ cup tortilla chips, finely crushed
- ½ cup milk
- ¼ cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon sea salt
- 1 teaspoon ground coriander
- ½ teaspoon paprika
Sauce
- 2 tablespoon olive oil
- ½ cup sweet onion, finely chopped
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, seeds removed and chopped
- 1 (28 oz can) crushed tomatoes
- 1 tablespoon Adobo sauce
- 1 teaspoon sea salt
- 2 tablespoon fresh cilantro, chopped
Instructions
- Preheat oven to 425°F. Coat a large sauce pan with olive oil over medium heat. Add onion and cook for about 7 minutes or until translucent, stirring frequently. Add jalapeño and garlic and cook another 2 minutes. Set aside and let cool.
- In a large bowl, combine the ground beef, ground pork, eggs, cheese, crushed chips, milk and cilantro. Squish the mixture with your hands until mixed. Add the onion mixture and spice and continue mixing with hands. The mixture should be fairly wet.
- Use wet hands or an ice cream scoop to shape the meatballs to desired size, usually golf ball size. Put some parchment paper on a baking sheet and place meatballs in single layer. Bake for about 15 to 20 minutes or until meatballs start to brown on top.
- While meatballs are baking, make the sauce. Heat olive oil in a large sauce pot over medium heat. Add onion and cook for about 7 minutes or until translucent, stirring frequently. Toss in garlic and cook for another 2 minutes.
- Add the chipotle pepper, cooking for 30 seconds. Add the crushed tomatoes and Adobo sauce. Bring to simmer, cooking for 10 minutes. Add salt and cilantro and adjust for seasoning. When meatballs are done, add and toss so everything is coated.
Notes
- Don’t over-mix! Over-mixing the meatballs will make them tough.
- Use an ice cream scoop to make the meatballs equal in size so they all cook the same.
- Use cold ingredients to keep the fat from melting before transferring to the oven.
- Adjust the sauce to your preferred spice level. If you like it spicier, use more chipotle peppers or the seeds. If you like it less spicy, omit the Adobo sauce.
- If you have time, simmer the meatballs in the sauce for at least 30 minutes to allow the flavors to meld together.
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