Mexican Meatballs

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

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings meatballs

Calories 122kcal

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.

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.