Mexican Meatballs | RecipeTin Eats


Everybody else is making Spag Bol with their weekly beef mince purchase yet again. But you? You’re making plump Mexican Meatballs, smothered in a chipotle tomato sauce. Serve over rice with a dollop of guacamole and sour cream.

How smug do you feel? {Answer: VERY!}

Overhead photo of Mexican Meatballs in a black skillet, ready to be served

Mexican Meatballs

I probably shouldn’t admit this, being that I run a recipe website and I’m expected to have a positive attitude to all things food. But I don’t really have the patience for meatball rolling. I’ve previously declared that someone needs to invent a meatball rolling device. I picture something tube-like into which meat is stuffed, then meatballs come plonking out the other side.

Not the best visual!! 😂 But imagine how fast it could be to make 100 meatballs using such a contraption!!!

Anyway, in the absence of such a device, the point of sharing this is so you know that any meatball recipe you see on this website is one that I deem worthy of rolling! Today – Mexican Meatballs.

Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Ingredients in Mexican Meatballs

Here’s what goes into these Mexican Meatballs. There’s a few “secret ingredients”!

Ingredients in Mexican Meatballs

The “secret ingredients” in these meatballs are:

  1. Corn chips that are used in place of the usual breadcrumbs! They add extra flavour into the meatballs, that distinct corn flavour, as well as salt. Substitute with breadcrumbs;

  2. Beef AND pork mince (ground meat) – For the best flavour and lovely soft meatballs. Feel free to just use all beef. Super tasty, just that they are not quite as soft. And if you use all pork, the meatballs will taste, well, porkier; and

  3. Chipotle powder – Ground dried jalapeño chillies have a bit of a spicy kick to them as well as being beautifully smokey. Irritatingly not yet widely available in Australia though you can find it in Harris Farms (Sydney) and anywhere that stocks a good variety of spices. Substitute with more smoked paprika and a pinch of cayenne pepper or pure chilli.

    Also used in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (this is so good!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.


Ingredients for sauce for Mexican Meatballs

And here’s what you need for the sauce:

Ingredients in Mexican Meatballs Sauce

Chipotles in Adobo – Now available in the Mexican food section of large grocery stores in Australia (Coles, Woolworths, Harris Farms), this is the key flavouring element for the sauce. We don’t use loads – there’s enough flavour in the meatballs themselves, so we only add a subtle amount in the sauce.

Chipotles are dried and smoked jalapeno peppers. In tinned formed, they usually come in a tangy and spicy red sauce called adobo, hence the name Chipotles in Adobo. You get smoky flavour and heat from the chipotle along with a good kick of spices, garlic and other flavourings from the adobo. 

In this recipe, we are using both the chipotle chilli as well as a bit of the sauce.

Freeze leftover chipotles: Use a small ziplock bag, arranging chillies in one layer so it’s easy to break a bit off to use as needed. Use for Beef BarbacoaMexican Shredded ChickenMexican Corn.

Baked Mexican Meatballs

How to make Mexican Meatballs

To make life easy and keep your meatballs nice and round, I like to par-bake them in the oven then finish them off in the sauce. Great flavour exchange – tasty juices from the meatballs leeches into the sauce, and the sauce keeps the meatballs nice and juicy!

How to make Mexican Meatballs
  1. Blitz corn chips until they become fine crumbs. Obviously skip this if you’re using breadcrumbs instead!

  2. Mix with all the other meatball ingredients. Use your hands for speed and ease, else use a wooden spoon;

  3. Portion the mixture using an ice cream scoop. The perfect meatball scooping device for even portioning and making them semi-round! I use my 3 tablespoon ice cream scoop and filling it about 3/4 full. This makes 20 meatballs;

  4. Roll into meatballs then place onto a rack set over a tray. Why a rack? Keeps the balls round and allows hot air to circulate under the meatballs so they brown nicely underneath too. Without a rack, the underside doesn’t go brown;

  5. Spray generously with oil then bake for just 10 minutes to get some colour on the outside. They will still be raw inside which is what we want because we will finish cooking them in the sauce;

  6. Make sauce while the meatballs are in the oven. We only simmer for 5 minutes to start with;

  7. Simmer meatballs in sauce: Then once the meatballs come out of the oven, transfer them into the sauce. Simmer for 10 minutes, rolling them occasionally, to finish cooking the meatballs and to thicken the sauce; and

  8. Sprinkle with fresh coriander/cilantro to finish them off just before serving!

Skillet with simmering Mexican Meatballs

What to serve with Mexican Meatballs

These meatballs are delicious served plain, straight out off the stove, served over a bowl of rice or with some warmed tortillas for stuffing/slopping (that’s a technical term!😂). However, as with all things Mexican, toppings are a bonus. Here are some options.

Topping options

  • Sour cream (or yogurt)

  • Shredded cheese

  • Avocado in any form – diced, sliced, smushed, or if you’re going for gold, Guacamole

  • Your favourite hot sauce

  • Jalapeno slices

  • Coriander/cilantro leaves

Rice options

Note: The Mexican Green Rice is buried in a Mexican Beef Ribs recipe. I will pull it out and add a video one of these days!

Enjoy! – Nagi x


Watch how to make it

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Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Mexican Meatballs

Servings4 – 5 people

Tap or hover to scale

Recipe video above. The best Mexican Meatballs are spiced with Mexcian flavours and made with:1. crushed corn chips instead of breadcrumbs (more flavour!); and2. a combination of beef AND pork (softer and tastier);3. are browned in the oven then simmered in the chipotle tomato sauce for a winning flavour exchange: meatball juices leech into the sauce, and the meatballs absorb the sauce flavour. Win win!Spiciness: Chipotle powder and fresh jalapeno in meatballs gives it a warm buzz but definitely not spicy. Same for chipotle chilli in sauce. Feel free to reduce both and add a pinch of paprika in its place.

Ingredients

Toppings & garnishes (pick & choose):

Instructions

  • Preheat oven to 220°C/390°F (200°C fan). Place a rack over a tray. Spray rack with oil.

  • Blitz corn chips: Place corn chips in a Nutribullet or food processor. Blitz until they become fine crumbs. (Else put in a ziplock bag and bash!)

  • Meatball mixture: Place Meatball ingredients in a bowl and mix well with your hands.

  • Roll meatballs: Roll into 3 – 3.5cm / 1.2 – 1.4″ balls. Place on rack. Should make around 20 – 24 meatballs.

  • Bake 10 minutes: Spray meatballs generously with oil. Bake 10 minutes until browned (they will still be raw inside, we finish cooking them in the sauce).

Sauce:

  • While the meatballs are in the oven, start the sauce.

  • Sauté garlic & chipotle: Heat oil over medium high heat in a large skillet. Add garlic and cook for 30 seconds. Add chopped Adobo Chile and sauté for 20 seconds.

  • Simmer 5 minutes: Add tomato, Adobo sauce and sugar. Bring to simmer, then turn heat down to low and cook, stirring every now and then, for 5 minutes.

Finish Meatballs:

  • Cook meatballs in sauce: Remove meatballs from oven and transfer into sauce. Continue to cook the sauce for another 10 minutes, rolling meatballs every now and then, until the sauce is thickened and the meatballs are cooked.

  • Fresh coriander: Sprinkle with chopped coriander/cilantro.

  • Serving: Serve over rice or stuff into tortillas with toppings of choice!

Recipe Notes:

1. Beef/pork mixture yields softer, juicier meatballs. You can just use all beef, but the meatballs will be a bit firmer.
2. Corn chips – Crushed cornchips instead of the usual breadcrumbs really adds something special to these meatballs! You can definitely taste the hint of corn flavour and the salt adds seasoning.
Sub: panko breadcrumbs (1 cup) or ordinary plain bread crumbs (3/4 cup – finer than panko so you need less for equivalent weight) PLUS 1/4 tsp salt (because corn chips have salt in them).
3. Chipotle powder is ground dried jalapeños and it’s an ingredient used in Mexican and Tex-Mex cooking. Find it at Harris Farms (Syd), delis, spice stores, bulk-bin health food stores. Everywhere, it seems, other than Australian major grocery stores!
Also used in: Prawn/Shrimp Tacos, Chipotle Lime Roasted Cauliflower (this is so good!), Cowboy Bean Salad, Fish Tacos, Mexican Shredded Beef, Chicken Tacos, Cowboy Rice Salad.
4. Chipotles in adobo – These are chipotles (dried, smoked jalapneos) in a flavoured, tangy red sauce that is quite spicy. Great Mexican shortcut ingredient that adds a ton of flavour! Usually found in cans (sometimes jars). Widely available in the US, and nowadays in Australia too. Check the Mexican section of large grocery stores like Coles & Woolies.
Substitute in place of the chipotles in adobo: 1 1/2 tsp chipotle powder + 1/2 tsp SMOKED paprika powder + 1 tbsp sriracha (YES, really, it’s pretty close to Adobo Sauce!).
Freeze leftover chipotles: Use a small ziplock bag, arranging chillies in one layer so it’s easy to break a bit off to use as needed. Use for Beef Barbacoa, Mexican Shredded Chicken, Mexican Corn.
5. Rice options!

6. Leftovers – will keep in an airtight container for 4 to 5 days in the fridge, or freeze in sauce for up to 3 months.
7. Nutrition per serving, meatballs and sauce only, assuming 5 servings.

Nutrition Information:

Calories: 401cal (20%)Carbohydrates: 22g (7%)Protein: 24g (48%)Fat: 25g (38%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 101mg (34%)Sodium: 808mg (35%)Potassium: 945mg (27%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 866IU (17%)Vitamin C: 29mg (35%)Calcium: 125mg (13%)Iron: 5mg (28%)

Life of Dozer

That time I burnt my hand grabbing the handle of a searing hot cast iron skillet. It was stinging so badly I had to keep it submerged in ice cold water, while I continued working with my other hand!

No sympathy from Dozer. All he cared about was the one little treat left on the table!





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