Mexican Beef Meatballs
Mexican Meatballs
I may not be the best person to say this, considering I operate a recipe website and it seems I should maintain a positive outlook on all culinary matters.
However, the reality is that I lack the patience for rolling meatballs. I have previously lamented that there should be an invention for a meatball rolling device. I envision a tube-like apparatus where meat is inserted, and perfectly formed meatballs emerge from the other end.
Not the most appealing image, perhaps! But just think how quickly one could produce 100 meatballs with such a gadget!!!
Regardless, in the absence of such a tool, the purpose of sharing this thought is to inform you that any meatball recipe featured on this website is included because I consider it truly deserving of the effort involved in rolling! Today, that recipe is for Mexican Meatballs.
Infused with traditional Tex-Mex spices, these delightful pork and beef meatballs encapsulate everything you adore about Mexican cuisine and meatballs, all enveloped in a smoky, chipotle-infused tomato sauce.
Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice
Ingredients in Mexican Meatballs
Here’s what you will need for these Mexican Meatballs. There are a few “secret ingredients”!
Ingredients in Mexican Meatballs
The “secret ingredients” in these meatballs include:
Corn chips, which replace the typical breadcrumbs! They contribute additional flavor to the meatballs, imparting that unique corn taste, along with salt. You may substitute them with breadcrumbs;
Beef AND pork mince (ground meat) – This combination yields the best flavor and results in wonderfully tender meatballs. You are welcome to use only beef if you prefer. They are delicious, though not quite as tender. If you opt for all pork, the meatballs will have a distinctly pork flavor.
Chipotle powder РThis ingredient is made from smoked, dried, and ground jalape̱o chili, providing a spicy kick along with a rich smokiness. Unfortunately, it is not yet widely available in Australia, but you can find it at Harris Farms (Sydney) and other stores that offer a good selection of spices. You may substitute it with additional smoked and a dash of cayenne pepper or pure chili.
Also utilized in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (which is exceptionally delicious!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.
Ingredients for the sauce for Mexican Meatballs
Here’s what you will require for the sauce:
Chipotles in Adobo – Now found in the Mexican food aisle of major grocery stores in Australia (Coles, Woolworths, Harris Farms), this is the essential flavoring component for the sauce. We do not use a large quantity – the meatballs themselves are flavorful enough, so we only incorporate a subtle amount into the sauce.
Chipotles are dried and smoked jalapeño peppers. In canned form, they typically come in a tangy and spicy red sauce known as adobo, which is why they are called Chipotles in Adobo. You receive a smoky flavor and heat from the chipotle, along with a robust kick of spices, garlic, and other seasonings from the adobo.
In this recipe, we will be using both the chipotle chili and a small amount of the sauce.
Freeze leftover chipotles: Utilize a small ziplock bag, arranging the chilies in a single layer to facilitate easy breaking off as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.
Baked Mexican Meatballs
How to prepare Mexican Meatballs
To simplify the process and ensure your meatballs remain perfectly round, I prefer to par-bake them in the oven and then complete the cooking in the sauce. This allows for a wonderful flavor exchange – the delicious juices from the meatballs seep into the sauce, while the sauce keeps the meatballs moist and flavorful!
How to prepare Mexican Meatballs
Crush corn chips until they turn into fine crumbs. Naturally, skip this step if you are using breadcrumbs instead!
Combine with all the other meatball ingredients. Use your hands for speed and convenience, or alternatively, use a wooden spoon;
Portion the mixture using an ice cream scoop. This is the ideal tool for evenly portioning and shaping them into semi-round forms! I utilize my 3 tablespoon ice cream scoop, filling it approximately 3/4 full. This yields 20 meatballs;
Shape into meatballs and then place them on a rack set over a tray.
Set over a tray. Why use a rack? It helps maintain the round shape of the balls and permits hot air to circulate beneath the meatballs, ensuring they brown nicely on the bottom as well. Without a rack, the underside will not achieve a brown color;
Generously spray with oil and bake for just 10 minutes to achieve some color on the exterior. They will remain raw inside, which is desirable since we will complete the cooking process in the sauce;
Prepare the sauce while the meatballs are baking. We only need to simmer it for 5 minutes initially;
Simmer the meatballs in the sauce: After the meatballs are removed from the oven, transfer them into the sauce. Simmer for 10 minutes, turning them occasionally, to finish cooking the meatballs and to thicken the sauce; and
Just before serving, sprinkle with fresh coriander or cilantro to complete the dish!
Skillet with simmering Mexican Meatballs
Illustration of the interior of Mexican Meatballs
Overhead image of Mexican Meatballs served with guacamole and sour cream over rice
What to accompany Mexican Meatballs
These meatballs are delightful when served plain, directly from the stove, over a bowl of rice, or with warmed tortillas for stuffing or slopping (a technical term!😂). However, as is customary with Mexican cuisine, toppings are an added bonus. Here are some suggestions.
Topping suggestions
- Sour cream (or yogurt)
- Shredded cheese
- Avocado in any form – diced, sliced, mashed, or if you’re aiming for the best, Guacamole
Your preferred hot sauce
- Jalapeno slices
- Coriander or cilantro leaves
Note: The Mexican Green Rice is included in a Mexican Beef Ribs recipe. I will extract it and add a video in the future!
Recipe Notes:
1. A mixture of beef and pork results in softer, juicier meatballs. You can opt for all beef, but the meatballs will be slightly firmer.
2. Corn chips – Using crushed corn chips instead of the typical breadcrumbs adds a unique touch to these meatballs! The hint of corn flavor is noticeable, and the salt enhances the seasoning.
Substitute: panko breadcrumbs (1 cup) or regular plain breadcrumbs (3/4 cup – finer than panko, so you require less for the same weight)
1. In a large bowl, combine all the ingredients except the oil.
2. Add salt and pepper to taste.
3. Mix well.
4. Shape into balls about 2 cm wide (1 inch). Keep the meatballs refrigerated until fondue time.
5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
6. Let your meatball cook into the hot oil for a few minutes.
7. Enjoy it ! Nice !
