Mexican meatballs are more than just a spicy twist on a classic — they’re a bold, satisfying dish packed with smoky chipotle heat, vibrant spices, and tender bites of beef and pork. Whether you’re serving them over fluffy rice, stuffing them in tortillas, or presenting them at your next gathering, this dish delivers comfort and flair in every bite. If you’re looking for an easy weeknight recipe that brings bold flavor and pleases the whole family, this is the one.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Big Flavor, Simple Steps – Packed with smoky chipotle and warm spices, but easy enough for a weeknight dinner.
- Versatile Dish – Perfect over rice, tucked in tacos, or served with a fresh salad.
- Crowd-Pleaser – Bold, juicy meatballs smothered in a rich tomato sauce that wins over adults and kids alike.
- Meal-Prep Friendly – Make ahead, freeze, or store for quick dinners all week long.
- Unforgettably Delicious – A smoky-spicy twist that sets these meatballs apart from typical versions.
Ingredients Needed
Let’s break this down into components so it’s easy to shop and prep.
For the Meatballs
- 250g (8 oz) ground beef – adds richness and flavor
- 250g (8 oz) ground pork – balances beef with tenderness; or use more beef if preferred
- ½ red onion, finely grated – for sweet, aromatic depth
- 50g (1.75 oz) plain corn chips, crushed – enhances texture and flavor; substitute breadcrumbs with a pinch of salt if needed
- 1 egg – helps bind everything together
- 3 tbsp fresh cilantro, finely chopped – or swap for parsley/chives
- 3 tbsp parsley, optional – adds herbal brightness
- 2 tsp fresh jalapeño, deseeded and minced – adjust for heat
- Olive oil spray – for roasting
Mexican Spice Blend for Meatballs
- 1½ tsp ground cumin
- 1 tsp chipotle powder – smoky heat; sub with smoked paprika for a milder version
- 1 tsp ground coriander
- 1 tsp garlic powder – or ½ clove fresh garlic, finely grated
- ½ tsp paprika – use sweet for mellow or hot for spicy
- 1 tsp salt
- ½ tsp black pepper
For the Chipotle Tomato Sauce
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 chipotle pepper from a can of chipotle in adobo, minced – use an extra one for more punch
- 1 tsp adobo sauce from the same can
- 800g (24 oz) crushed tomatoes – base of the sauce
- 1 tsp sugar – balances acidity
- 1 tbsp cilantro, roughly chopped – for garnish
How to Make Mexican Meatballs
Here’s a step-by-step breakdown of the process — easy, flavorful, and foolproof.
1. Prep Your Oven and Tools
- Preheat your oven to 390°F (200°C fan).
- Set a baking rack over a tray lined with parchment. Lightly coat the rack with olive oil spray to prevent sticking.
2. Crush Corn Chips (Flavor-Boosting Tip!)
- In a food processor, blitz the corn chips into fine crumbs.
- No processor? No problem. Toss them in a ziplock bag and crush with a rolling pin.
3. Mix the Meatball Ingredients
- In a large bowl, combine the ground meats, grated red onion, corn chip crumbs, egg, herbs, jalapeño, and the spice mix.
- Mix thoroughly with your hands — it helps the flavors blend and ensures an even texture.
4. Roll the Meatballs
- Shape into small balls, roughly 1.2–1.4 inches in diameter. This yields 20–24 meatballs.
- Place them evenly spaced on your prepared rack.
5. Bake Until Browned
- Generously spray the tops of the meatballs with olive oil.
- Bake for 10 minutes. You’re looking for a golden exterior — they’ll finish cooking in the sauce.
6. Start the Sauce While They Bake
- Heat olive oil in a large skillet over medium-high.
- Add minced garlic and sauté for about 30 seconds until aromatic.
- Stir in chopped chipotle and cook for 20 seconds to deepen the flavor.
7. Simmer the Sauce
- Add crushed tomatoes, adobo sauce, and sugar.
- Stir and bring to a simmer. Reduce heat to low and let it gently bubble for 5 minutes, stirring occasionally.
8. Finish the Meatballs in the Sauce
- Transfer the baked meatballs into the simmering sauce.
- Cook for another 10 minutes, gently turning the meatballs so they’re evenly coated.
- The sauce should thicken to coat the back of a spoon, and the meatballs should be fully cooked through.
9. Garnish and Serve
- Sprinkle with fresh cilantro before serving.
- Serve hot over rice, in tortillas, or alongside a crisp salad.
Serving and Storage Tips
Serving Suggestions
- Serve over fluffy white rice for a comforting meal.
- Use as a taco filling with shredded lettuce, sour cream, and pickled onions.
- Pair with a side of black beans and corn salad for a balanced plate.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze meatballs (in sauce) for up to 3 months.
- Reheat: Gently warm in a skillet over low heat or microwave in short bursts, stirring occasionally.
Helpful Notes
- Corn Chip Substitute: Breadcrumbs with a bit of salt work, but the corn chips add extra depth.
- Make Ahead: You can prepare the meatballs and freeze them uncooked. Just bake straight from frozen and simmer in sauce.
- Milder Version: Skip the chipotle and jalapeño for a more family-friendly take.
- Texture Tip: Mixing by hand prevents overworking the meat — keeping the meatballs tender.
Mexican Meatballs with Chipotle Tomato Sauce
Ingredients
Method
- Preheat oven to 390°F (200°C fan). Line a tray with parchment and place a baking rack on top. Lightly spray with olive oil.
- Crush corn chips in a food processor or in a bag with a rolling pin until fine crumbs form.
- Mix ground beef, pork, onion, crushed chips, egg, herbs, jalapeño, and spices in a large bowl. Use hands to combine thoroughly.
- Form mixture into 20–24 small meatballs, about 1.2–1.4 inches each. Place on prepared rack.
- Spray tops with olive oil and bake for 10 minutes until browned. They will finish cooking in the sauce.
- Meanwhile, heat oil in a skillet. Sauté garlic for 30 seconds, add minced chipotle, and cook 20 seconds more.
- Stir in crushed tomatoes, adobo sauce, and sugar. Simmer on low for 5 minutes.
- Add meatballs to sauce and cook for 10 more minutes, turning to coat evenly. Sauce should thicken slightly.
- Garnish with fresh cilantro and serve hot over rice, in tacos, or with salad.
Notes
Conclusion
If you’ve been craving something spicy, savory, and totally satisfying, these Mexican meatballs are the answer. From the juicy texture to the smoky chipotle tomato sauce, every bite packs a punch of bold flavor that’s sure to impress.
Tried this recipe? Don’t forget to rate it with stars and leave a comment below! We’d love to hear how it turned out — did you make it spicier, stuff them in tacos, or try a different twist?
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Frequently Asked Questions (FAQ)
What are Mexican meatballs called?
Mexican meatballs are traditionally known as albondigas. They’re often served in soup (albondigas soup), but in this version, they’re paired with a chipotle tomato sauce for a rich, saucy twist.
What do you serve with Mexican meatballs?
They pair beautifully with rice, tortillas, black beans, or even a fresh salad. For a fun party dish, serve them with toothpicks as spicy appetizers.
Are albondigas and meatballs the same?
Essentially, yes. Albondigas are the Spanish/Mexican take on meatballs. They may include different seasonings or be served in a broth or sauce depending on regional styles.
What are albondigas made of?
Typically, a blend of ground meat (beef, pork, or turkey), rice or bread as a binder, herbs like cilantro, and spices. This version uses corn chips and chipotle for a unique Mexican-American fusion.