This Mexican Meatball recipe is the perfect main dish or appetizer for any get-together. Super delicious and simple, they’re certain to be a hit!

This post may contain affiliate links. Please read our disclosure policy.

Mexican Meatballs are one of my favorite weeknight meals! My family loves it when meatballs are on the menu for dinner, so as you can imagine, we have them often. This variety is the perfect meal when we’re feeling like Mexican food and want the comfort of a meatball meal! The meatballs are moist and tender, covered in a rich Latin-flavored tomato sauce.

These are also great as party appetizers. If you’re making them as appetizers, you may want to roll them smaller and bake them in two baking dishes. Either way, I’m sure you’ll love them!

I hope you’ll try more of my Mexican-inspired recipes, such as white chicken enchiladas, cheesy chicken enchiladas, Mexican spaghetti, and Mexican chicken soup next!

What You’ll Love About These Meatballs

Quick and easy to put together
Can be baked in the oven, made on the stovetop, or in the crockpot
Incredibly flavorful
Versatile – use them as an appetizer or as a main course

What Are Mexican Meatballs?

Mexican Meatballs, albondigas in Spanish, are a true comfort food. Originating in Mexico (obviously), they have been pleasing generations in my family since way back. They differ from the traditional Italian meatball in that they include cumin, cilantro, and (if you’re feeling sassy), add some fresh mint! They’re traditionally simmered in a spicy chipotle pepper sauce. Our easy meatballs simmer in a flavorful tomato sauce that packs a pop of spice. For dinner, I roll large meatballs. I like to roll them into one-inch balls and create a Mexican meatball appetizer.

What Is Masa Harina

Masa harina is flour made from dent corn, a type of field corn that has been dried and undergone a process called nixtamalization. It is then ground into a powder.

Mexican Meatball Ingredients

Meat: I like 80/20 ground beef. Yes, you can use leaner ground beef, ground chicken, or ground turkey, but the flavor will not be as good.
Egg: Large egg.
Masa Harina: This is found in the Mexican food sections of most supermarkets.
Cilantro: An herb used widely in Mexican cuisine. If you hate cilantro, simply omit it.
Onion: I use a yellow onion, but white will also work.
Bell Pepper: Any color of bell pepper works, but for this dish, I prefer the flavor of green bell pepper.
Salt + Pepper: Table salt and fresh cracked black pepper.
Garlic Powder: Use garlic powder, not garlic salt. You can substitute the powder with 1-2 fresh garlic cloves, minced.
Cumin: Dried and ground cumin. This adds more quintessential Latin American flavor to the dish.
Oil: Any neutral-flavored vegetable oil will work.
Tomato Sauce: Plain tomato sauce.
Oregano: Another dried herb that brings the Mexican flavor to this dish.
Chili Powder: Adds earthy, warm, savory flavors.

Storing + Freezing + Make-Ahead

How Long Can You Keep This in The Refrigerator? Once cooked and cooled, leftovers will keep for three days in the fridge. Store in an airtight container or wrap well with plastic wrap.
Can You Freeze This? Yes! These meatballs freeze beautifully. Thaw overnight in the fridge.
Make-Ahead: You can also assemble the meatballs, place them in a baking pan, cover them tightly, and refrigerate them. You can also make the recipe, then place it in the freezer.
Food Safety: If you’d like more info on food safety, check out this link.

Recipe Notes for Mexican Meatballs

Add Pork: Pork is often used in Mexican meatballs. You can replace beef with pork or mix the two.

Make The Sauce Authentic: Add a canned chipotle in adobo sauce to the sauce to create a more authentic sauce.

Top With Cheese: These are great with shredded cheddar, Jack, or Pepper Jack cheese!

Frozen Meatballs: Making Mexican meatballs using frozen meatballs is doable, but you won’t get the same texture or flavor. I don’t recommend it! Making them fresh is so simple; take the extra few minutes; you won’t regret it!

What Do You Serve With Mexican Meatballs?

My family loves them served over plain white rice or Mexican rice, a crisp salad like our 1905 salad, jalapeño cornbread, or savory Southern cornbread, a side of tortillas, and a side of black or charro beans. There’s nothing more delish than placing Mexican meatballs onto a soft sub roll and making a sandwich. Drizzle any excess sauce over the top, or better yet…dip it!

How Do You Make Mexican Meatballs

1. In a large bowl, add all the ingredients for the meatballs.
2. Add eggs.
3. Gently knead the mixture until evenly combined.
4. Roll into 2-inch balls.
5. In a skillet, heat oil and cook each side of the meatballs until brown. Pour off excess oil.
6. In a bowl, mix all the first 3 ingredients for the sauce.
7. Pour the sauce into the skillet once the meatballs are browned. Simmer until the meatballs are cooked. Garnish the remaining cilantro over the meatballs.

How To Make Crockpot Mexican Meatballs

Yes! You can make your Mexican meatballs in a crockpot and let them cook all day so they’re ready when you need them!

Follow the recipe card below through the first two steps.
Layer them in the crockpot.
In a medium mixing bowl, whisk together sauce ingredients.
Pour over meatballs.
Cook on high for 2-4 hours and low for 4-6 hours.

More Mexican-Inspired Recipes

💗Tried This Recipe?

If you made these carrot cake cupcakes, I’d love to hear how they turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment below — it helps other readers and truly makes my day.

Tip for mobile readers: scroll just a bit to tap the stars — thank you!

💌 Hungry for more cozy recipes? Subscribe to my FREE newsletter so you never miss a new family favorite. 💌