Mexican Meatballs

These perfectly spiced and seasoned juicy Mexican Meatballs are cooked the healthier way using an air fryer or an oven. It comes with an Adobo-flavored tomato sauce with the perfect balance of sweet, tangy, and smoky with a touch of heat. They're a 45-minute comfort dish that packs quite a punch!

Jump to:

• What Makes These Mexican?
• Ingredients
• How To Make It
• Top Tips
• Storing & Freezing
• FAQ
• Looking For More?
• 📋 Recipe
• Pin It For Later
• Products I Used
• 💬 Reviews

What Makes These Mexican?

Meatballs are a worldwide phenomenon! These plump balls of meaty goodness come in various national flavors. They are mostly made using ground meat mixed with veggies and seasoning. They can be cooked in different ways-fried, baked, or steamed. What really characterizes them are the spices used, and of course, the sauce that comes with them.

This easy Mexican Meatballs recipe uses warm and fragrant spices like oregano, cumin, and paprika to give them a bold, peppery taste. Meanwhile, the chipotle in adobo sauce gives them that distinct Mexican oomph! I also used finely crushed tortillas and cotija cheese for an authentic Mexican flair. The flavorful, three-ingredient adobo-infused tomato sauce coats the meatballs with its vibrant taste and color. 

Why You'll Love It

• This recipe includes 3 different ways to cook the Mexican Meatballs - baked, air fried, or pan seared.
• It's a healthy and lean snack or meal.
• They're flavorful enough on their own as appetizers. Or serve them in sandwiches or tacos, or with white rice and vegetables for a hearty meal.
• The flavor profile is smoky, beefy, tangy, and a touch of sweetness.

Ingredients

• Tortillas: They're cooked until they are crisp and crushed until sand-like. This replaces the breadcrumbs usually used when making meatballs to keep them moist on the inside. I used corn tortillas, but feel free to use different flavored tortillas chips too.
• Lean ground beef: I used an 88/12% ratio. This gives the meatballs just enough fat to keep them juicy.
• Garlic and onion powder: You can substitute with lightly sautéed onion and garlic but I prefer powdered in this recipe to cut down on the prep time.
• Oregano, cumin, and paprika: This trifecta of spices embodies the warm, earthy robust flavors of Mexican cuisine.
• Chipotle chiles in adobo: These are full of flavor and traditional in Mexican cooking! We use the chipotles in the meatballs (remove the seeds so they're not as spicy) and the adobo in the sauce.
• Egg: To bind all the ingredients together and help the balls hold their shape while cooking.
• Cotija cheese: This Mexican cow’s milk has a unique salty and milky taste with a crumbly texture similar to feta.
• Cilantro: for garnish.

For The Sauce

• Beef bone broth: provides a subtle meaty taste and thins out the tomato sauce for a silkier consistency.
• Canned tomato sauce: I like the canned version because it's thicker and smoother than some jarred sauces. But feel free to use whatever you have on hand. I recommend a mildly flavored one to let the adobo flavor shine through.
• Adobo sauce: From the canned chipotles. It gives the sauce a smoky, zesty, and savory flavor!

How To Make It

1. Make the tortilla crumbs. Bake or air fry the corn tortillas until stiff. Let them cool slightly, then place into a zip-top bag. Crush with a rolling pin, mallet, or the smooth side of a meat tenderizer until they resemble breadcrumbs.
2. Form the meatballs. To a large bowl, add the ground beef, spices, chipotles, egg, cotija cheese, and tortilla crumbs. Lightly whisk the egg with a fork first, then use wet hands to just barely mix everything together. Make sure not to overmix or the meatballs will turn out tough. Form them into golf ball-sized balls.
3. Cook the meatballs. Either bake, air fry, or pan sear the meatballs until they're par-cooked with a golden crust.
4. Start on the sauce. Combine the beef broth, tomato sauce, and adobo into a large pan. Bring the mixture to a boil, then turn down the heat to a gentle simmer. Cover and let simmer until the meatballs are ready.
5. Finish the meatballs in the sauce. Add the meatballs to the sauce, cover, and let simmer for 8-10 minutes, flipping halfway.
6. Serve. Garnish with fresh cilantro and grated cotija cheese, if desired.

Top Tips

• Store leftover adobo in the freezer. The canned chipotles in adobo last forever in the freezer! Place them pre-portioned in ice cube trays or simply in zip-top bags. Use it to make chipotle mayonnaise or chili. They're also great in marinades, nachos, and enchiladas.
• Use gentle, wet hands when forming the meatballs. It's really important to be careful when mixing the meatballs. I recommend using your hands to prevent overmixing and stir until everything is just combined. Also, don't pack the meatballs too tightly or else they'll be tough with undercooked meat inside.
• Use a meat thermometer. This is the best way to know if the meatballs are done. I like the temperature to be around 120°F after searing and then they should be 155°F after cooking in the sauce. You can also test a meatball by making sure it is no longer pink in the middle.

Substitutions & Variations

• If serving with pasta, I recommend doubling the sauce.
• Substitute the tortillas with tortilla chips and don't hesitate to use your favorite flavor! You can also use Panko or regular breadcrumbs instead.
• Use different kinds of meat for the meatballs! Use half beef and replace the second half with pork, veal, chorizo, chicken, or turkey.
• Instead of cotija cheese, use feta cheese or grated Parmesan cheese for a similar taste and texture.
• To make this dairy-free, use dairy-free feta cheese in place of the cotija cheese.
• To make this vegan, try using the following plant-based subsitutions:
  • Instead of beef, use mushrooms and chickpeas.
  • Substitute the egg with a flax egg.
  • Use vegan feta or Parmesan cheese instead of cotija cheese.
  • For the sauce, use vegetable broth instead of beef.

Storing & Freezing

Storing: Let the Mexican Meatballs cool completely. Then place in an air-tight container in the fridge for up to 5 days.

Freezing: These would be great to make a double batch and freeze! To freeze cooked meatballs, let them cool completely and place in an air-tight bag or zip-top container with as much air removed as possible. Store in the freezer for 3-4 months with a "Reheat By" date written.

To freeze uncooked meatballs, place them on a baking sheet in a single layer without touching. Freeze for 20-30 minutes until they are solid, and then transfer them to a freezer-safe bag. They can stay frozen for 2 months - don't forget to include a "Cook By" date. To cook, let thaw overnight in the fridge and cook as directed in the recipe.

Reheating: Add the meatballs and sauce to a small pot, cover, and heat on medium-low until warmed through. You can add more broth or water if it looks dry. Alternatively, you can microwave them until they're warm.

FAQ

Looking For More?

These cheesy Mexican Meatballs are so versatile and delicious. They go great with anything! If you're looking for side dishes to serve alongside these meatballs, check these out:

• Roasted Brussels Sprouts with Pancetta, Almonds, and Balsamic Glaze
• Spinach and Strawberry Salad
• Butternut Squash and Mushroom Empanadas
• German Potato Salad (Vegan)
• Air Fryer Frozen Sweet Potato Fries

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