Mexican Meatballs in Spicy Tomato Cilantro Sauce Recipe

Introduction

These Mexican Meatballs are bursting with bold flavors and a smoky, spicy sauce. Perfectly baked and simmered in a chipotle tomato sauce, they make a versatile meal to enjoy with rice, tortillas, or your favorite sides.

Ingredients

• 250g / 8oz beef mince (ground beef)
• 250g / 8oz pork mince (ground pork) or more beef (Note 1)
• 1/2 red onion, grated
• 50g / 1.75 oz plain corn chips (substitute breadcrumbs + 1/4 tsp salt, Note 2)
• 1 egg
• 3 tbsp coriander/cilantro, finely chopped (substitute chives or parsley)
• 3 tbsp parsley, finely chopped (optional)
• 2 tsp fresh jalapeño, seeds removed and finely minced (reduce or omit for less spicy)
• Oil spray, preferably olive oil
• 1 1/2 tsp ground cumin
• 1 tsp chipotle powder (substitute smoked paprika, reduce for less spicy, Note 3)
• 1 tsp coriander powder
• 1 tsp garlic powder (substitute 1/2 fresh garlic clove, finely grated)
• 1/2 tsp paprika (hot for spicy or sweet for mild; or substitute more chipotle powder)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 chipotle from a can of Chipotle in Adobo, finely chopped (add more for extra flavor, Note 4)
• 1 tsp Adobo sauce from the can of Chipotle in Adobo (Note 4)
• 800g / 24 oz crushed tomato
• 1 tsp sugar
• 1 tbsp coriander/cilantro, roughly chopped
• Coriander/cilantro leaves, whole (for garnish)
• Shredded cheese (optional, for serving)
• Sour cream (optional, for serving)
• Guacamole or diced, sliced, or mashed avocado (optional, for serving)
• Rice, for serving (Note 5)

Instructions

1. Step 1: Preheat your oven to 220°C/390°F (200°C fan). Place a rack over a baking tray and spray the rack with oil.
2. Step 2: Blitz the corn chips using a food processor or Nutribullet until they form fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin.
3. Step 3: In a large bowl, combine the beef and pork mince, grated red onion, blitzed corn chips, egg, chopped coriander, parsley, minced jalapeño, and all the spices (ground cumin, chipotle powder, coriander powder, garlic powder, paprika, salt, and black pepper). Mix everything thoroughly with your hands until well combined.
4. Step 4: Roll the mixture into meatballs about 3 to 3.5cm (1.2 to 1.4 inches) in diameter. Place the meatballs on the prepared rack; you should get around 20 to 24 meatballs.
5. Step 5: Spray the meatballs generously with oil spray. Bake in the preheated oven for 10 minutes until browned but still raw inside. They will finish cooking in the sauce.
6. Step 6: While the meatballs bake, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
7. Step 7: Add the chopped chipotle pepper and sauté for another 20 seconds to release the smoky flavor.
8. Step 8: Stir in the crushed tomatoes, adobo sauce, and sugar. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 5 minutes to thicken slightly.
9. Step 9: Remove the meatballs from the oven and carefully transfer them into the sauce. Continue to cook on low for an additional 10 minutes, turning the meatballs occasionally to coat them well and ensure they are fully cooked.
10. Step 10: Sprinkle the sauce and meatballs with roughly chopped fresh coriander just before serving.
11. Step 11: Serve the meatballs over cooked rice or stuff into warm tortillas. Top with shredded cheese, sour cream, guacamole, and whole coriander leaves if desired.

Tips & Variations

• Use breadcrumbs instead of corn chips if preferred; add 1/4 tsp salt to mimic the chip flavor.
• Adjust the jalapeño and chipotle powder quantities to control the spice level.
• For a vegetarian version, substitute meat with plant-based mince and use vegetable stock.
• Serve with warm tortillas and your favorite Mexican toppings for a fun taco night.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze the meatballs in sauce for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without pork?

Yes, you can substitute the pork mince with additional beef mince. This will slightly change the flavor and texture but still produce delicious meatballs.

How can I reduce the spiciness of this dish?

Omit the jalapeño and reduce or replace the chipotle powder with smoked paprika. Also, use sweet paprika instead of hot paprika to soften the heat.

Mexican Meatballs in Spicy Tomato Cilantro Sauce Recipe

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★★★★★

4.8 from 141 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 20 to 24 meatballs 1x

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Description

These delicious Mexican Meatballs combine a blend of ground beef and pork with vibrant spices like chipotle, cumin, and coriander. Baked until golden and then simmered in a smoky chipotle tomato sauce, they’re perfect served over rice or tucked into tortillas with fresh toppings like sour cream, guacamole, and shredded cheese.

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Ingredients

Scale 1x2x3x

Meatballs

• 250g / 8oz beef mince (ground beef)
• 250g / 8oz pork mince (ground pork, or more beef if preferred)
• 1/2 red onion, grated using a standard box grater
• 50g / 1.75 oz plain corn chips (substitute with breadcrumbs + 1/4 tsp salt if needed)
• 1 egg
• 3 tbsp coriander/cilantro, finely chopped (substitute with chives or parsley)
• 3 tbsp parsley, finely chopped (optional)
• 2 tsp fresh jalapeño, seeds removed and finely minced (reduce or omit for less spice)
• 1 1/2 tsp ground cumin
• 1 tsp chipotle powder (substitute with more smoked paprika, reduce for less spicy)
• 1 tsp coriander powder
• 1 tsp garlic powder (substitute with 1/2 fresh garlic clove, finely grated)
• 1/2 tsp paprika (hot for spicy or sweet for mild, or substitute more chipotle powder)
• 1 tsp salt
• 1/2 tsp black pepper

For Cooking and Sauce

• Oil spray (preferably olive oil)
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 chipotle from a can of Chipotle in Adobo, finely chopped (add another for extra flavor)
• 1 tsp Adobo sauce from a can of Chipotle in Adobo
• 800g / 24 oz crushed tomatoes
• 1 tsp sugar
• 1 tbsp coriander/cilantro, roughly chopped
• Coriander/cilantro leaves, whole (for garnish)

To Serve

• Shredded cheese
• Sour cream
• Guacamole (or diced, sliced, or mashed plain avocado)
• Rice (for serving)

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Instructions

1. Preheat Oven: Preheat your oven to 220°C/390°F (200°C fan). Place a wire rack over a baking tray and spray the rack with oil to prevent sticking.
2. Prepare Corn Chip Crumbs: Blitz the corn chips in a Nutribullet or food processor until they become fine crumbs. If you don’t have one, place chips in a ziplock bag and bash them until finely crushed.
3. Mix Meatball Ingredients: Combine the beef mince, pork mince, grated red onion, blitzed corn chip crumbs, egg, chopped coriander, parsley (if using), minced jalapeño, and all the spices (cumin, chipotle powder, coriander powder, garlic powder, paprika, salt, black pepper) in a large bowl. Mix well with your hands until fully combined.
4. Roll Meatballs: Shape the mixture into 3 to 3.5 cm (1.2 – 1.4 inch) diameter balls. Arrange them evenly spaced on the prepared wire rack. This recipe should yield about 20 to 24 meatballs.
5. Bake Meatballs: Spray the meatballs generously with oil spray to help them brown. Bake in the preheated oven for 10 minutes. They will still be raw inside at this stage, as they will finish cooking in the sauce.
6. Start the Sauce: While the meatballs are baking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely minced garlic and cook for about 30 seconds until fragrant.
7. Add Chipotle: Stir in the chopped chipotle pepper from the can along with 1 teaspoon of the Adobo sauce, sautéing for an additional 20 seconds to develop flavor.
8. Simmer Sauce: Pour in the crushed tomatoes and add 1 teaspoon sugar. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally to prevent sticking.
9. Finish Cooking Meatballs in Sauce: Remove the baked meatballs from the oven and carefully transfer them into the simmering tomato sauce. Continue to cook for another 10 minutes, turning the meatballs occasionally so they cook evenly and the sauce thickens.
10. Add Fresh Herbs: Sprinkle the sauce and meatballs with roughly chopped coriander/cilantro before serving.
11. Serve: Serve the meatballs over fluffy rice or stuff them into warm tortillas. Top with shredded cheese, sour cream, guacamole, and fresh coriander leaves for a complete Mexican-inspired meal.

Notes

• Note 1: You can use all beef mince if preferred instead of a mix of beef and pork.
• Note 2: Plain corn chips provide a nice texture to the meatballs, but breadcrumbs with added salt can be used as a substitute.
• Note 3: Adjust the amount of chipotle powder or substitute with smoked paprika to control the spiciness.
• Note 4: Using chipotle in adobo sauce from a can adds smoky depth; add more if you want extra flavor or heat.
• Serve the meatballs with rice or in tortillas with your favorite toppings like cheese, sour cream, and guacamole.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican meatballs, chipotle meatballs, baked meatballs, smoky tomato sauce, ground beef and pork meatballs