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Mexican Meatballs

Mexican Meatballs with Chipotle Tomato Sauce

Mexican meatballs are a smoky, spicy twist on the classic — packed with chipotle heat, aromatic spices, and tender bites of beef and pork. They're easy enough for a weeknight and bold enough to impress at gatherings!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatballs
  • 250 g ground beef adds richness and flavor
  • 250 g ground pork balances beef with tenderness; use more beef if preferred
  • 0.5 red onion finely grated
  • 50 g plain corn chips crushed; substitute breadcrumbs with pinch of salt if needed
  • 1 egg helps bind
  • 3 tbsp fresh cilantro finely chopped; or parsley/chives
  • 3 tbsp parsley optional; adds herbal brightness
  • 2 tsp fresh jalapeño deseeded and minced
  • 1 olive oil spray for roasting
Mexican Spice Blend
  • 1.5 tsp ground cumin
  • 1 tsp chipotle powder sub with smoked paprika for milder version
  • 1 tsp ground coriander
  • 1 tsp garlic powder or ½ clove fresh garlic, grated
  • 0.5 tsp paprika sweet or hot, to taste
  • 1 tsp salt
  • 0.5 tsp black pepper
Chipotle Tomato Sauce
  • 2 tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1 chipotle pepper from canned chipotle in adobo, minced
  • 1 tsp adobo sauce from same can as chipotle
  • 800 g crushed tomatoes
  • 1 tsp sugar balances acidity
  • 1 tbsp cilantro roughly chopped, for garnish

Method
 

  1. 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.
  2. Crush corn chips in a food processor or in a bag with a rolling pin until fine crumbs form.
  3. Mix ground beef, pork, onion, crushed chips, egg, herbs, jalapeño, and spices in a large bowl. Use hands to combine thoroughly.
  4. Form mixture into 20–24 small meatballs, about 1.2–1.4 inches each. Place on prepared rack.
  5. Spray tops with olive oil and bake for 10 minutes until browned. They will finish cooking in the sauce.
  6. Meanwhile, heat oil in a skillet. Sauté garlic for 30 seconds, add minced chipotle, and cook 20 seconds more.
  7. Stir in crushed tomatoes, adobo sauce, and sugar. Simmer on low for 5 minutes.
  8. Add meatballs to sauce and cook for 10 more minutes, turning to coat evenly. Sauce should thicken slightly.
  9. Garnish with fresh cilantro and serve hot over rice, in tacos, or with salad.

Notes

Bread crumbs can replace corn chips, but chips add a special depth. Skip chipotle and jalapeño for a kid-friendly version. Freeze cooked meatballs for up to 3 months.