How to Make Mexican Meatballs
Smoky chipotle sauce and roasted tomato envelop succulent Mexican meatballs. They are ready in 40 minutes and make a great weeknight supper when paired with rice, vegetables, or in a sandwich!
My family has been eating these Mexican meatballs for weeknight dinners for a few weeks now, and there are no indications of stopping.
In addition to being simple to prepare and ready to eat in only forty minutes, these pork meatballs are among the tastiest I’ve ever had in my life!
The roasted tomato and chipotle sauce give the meatballs a smoky, garlicky flavour without being hot, and the meatballs have a juicy interior with a hint of crispy-seared goodness on the outside.
This isn’t your typical soggy, flavourless meatballs! Only succulent, flavourful, thrilling, and filling Mexican meatballs that the whole family will adore.
Enjoy the robust tastes of Mexican meatballs, which are a delectable combination of ground pork, spices, and smokey tomatillo or chipotle sauce. These succulent meatballs go well with rice, tortillas, or crisp salads and are ideal for special occasions or weeknight meals. Learn simple recipes and inventive presentation techniques to make your next meal more impressive!
Ingredients to prepare Mexican Meatballs
You won’t believe how much flavour these basic items can produce! To create this dish, you’ll need the following:
- Ground Pork: As someone who has always eaten pork, I can assure you that there is no better ground beef for meatballs than ground pork! It produces the most tender meatballs ever, is juicy, and is simple to cook. Feel free to use either lean or extra-lean ground pork; I’ve used both and they both worked well in this recipe.
- Egg: Along with the egg, plain breadcrumbs serve as a binder to keep the meatballs together.
- Plain Breadcrumbs: Together with the breadcrumbs, the egg serves as a binding agent, assisting the meatballs in maintaining their shape.
- Onion: Adds flavor and moisture to the meatballs, ensuring that they don’t become dry and tough.
- Chipotle peppers in adobo sauce gives the tomato sauce a perfectly balanced, smoky Mexican flavour. It goes well with the tomatoes but isn’t hot.
- Roma tomatoes to achieve that mouthwatering fire-roasted flavour that accentuates a sweet and smokey taste, these are roasted in an oven broiler or over an open flame on a gas burner.
- Seasonings the chipotle tomato sauce is seasoned with salt, garlic cloves, and dried oregano, while the meatball mixture is seasoned with salt, ground cumin, and ground coriander.
Also add Parsley and Coriander
How to make Mexican Meatballs
Prepare the chipotle and tomato sauce first. The tomatoes must be roasted in the grill for approximately eight minutes, or until the skin is browned and blistered on both sides.
In a large blender, add the roasted tomatoes, dried oregano, garlic, salt, and a few chipotle peppers in adobo sauce. Blend until it’s smooth.
To make the meatballs, put the ground pork, breadcrumbs, garlic, onion, salt, ground cumin, ground coriander, and a beaten egg in a big bowl.
Using your hands, stir the meatball mixture until it’s barely mixed. To avoid the meatballs becoming tough, take care not to overmix.
After adding some olive oil to a large ovenproof skillet (cast iron is preferred), sear the meatballs on one side for one to two minutes, or until golden-brown.
After that, turn them over and bake them for 8 minutes at 450°F, or until a digital meat thermometer registers 160°F within.
After taking the pan out of the oven, carefully cover it with the chipotle and tomato sauce. Take caution since the skillet will be extremely hot and the sauce may initially splash!
After combining the meatballs and sauce, leave the skillet for two more minutes. Serve after adding cilantro as a garnish.
What to serve with Mexican Meatballs
Serve these meatballs simply, just off the pan, over a bowl of rice or with some warmed tortillas for slopping (that’s a technical term!). They’re excellent. Toppings are a bonus, though, as with everything Mexican. Here are a few choices.
Topping options
- Yoghurt or sour cream
- Cheese shreds
- Your preferred hot sauce
- Slices of jalapeño
- Leaves of coriander or cilantro
Storing and Freezing
For up to four days, the meatballs can be kept in the refrigerator in an airtight container.
Any leftovers can be frozen for up to three months by simply placing the meatballs and all of the sauce in a zip-top bag or freezer-safe container. After letting the meatballs defrost overnight in the refrigerator, reheat them in the hob or microwave until thoroughly heated.
Also try: Carne Asada al Cilantro | Perfect Guacamole