My recipe for Mexican Meatballs is the perfect appetizer for any get together. Super delicious, and simple… they’re certain to be a hit!

Mexican Meatballs with rice, on a plate

Mexican Meatballs are one of my favorite go-to party appetizers.  Authentic mexican meatballs (also known as Albondigas) will be a welcome treat for your party guests – year round! You can dress this recipe up or down. Serve them individually at a fancy shindig with toothpicks and cocktail napkins or pair them with my Easy Mexican Taco Chili or Chicken Taco Soup on football Sunday. Perfectly packed with a ton of flavor, these Mexican meatballs are clearly meant for any occasion!


  • Quick and easy to put together
  • Can be baked, 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 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 mint! My easy Mexican meatballs simmer in a flavorful tomato sauce that packs a pop of spice. I like to roll them into one inch balls and create a Mexican meatballs appetizer, but they can be rolled as large as you want and eaten for dinner as well. Mexican Meatballs with rice is the perfect warm and hearty meal for any busy weeknight.




Mexican Meatballs being scooped from a pan full of meatballs and tomato sauce

What Ingredients Do You Need To Make Mexican Meatballs?

Ground meat and spices, just like any meatball! However, just like my Mexican Spaghetti, these have a fiesta twist that will keep your taste buds on their toes.  

To make these delightful balls of joy, you’ll need ground beef, eggs, masa, cilantro, onions, a green bell pepper, salt, pepper, garlic powder, cumin, and vegetable oil. To create the equally delightful sauce you’ll have to stock up on tomato sauce, oregano, more cumin, and additional cilantro.  

Prepared Ingredients for Mexican Meatballs

How Do You Make Mexican Meatballs?

One of my favorite things about this dish is that they can be prepared in many different ways. No room on the stove? Pop them in the oven. Oven full? Let them simmer in the crockpot to tender, spicy perfection. They can do it all.

For the meatballs, mix all ingredients together until evenly combined and roll them into 2 inch balls (or 1 inch if you’re going the appetizer route). Heat oil in a large skillet and cook meatballs until browned on each side. As for the sauce, mix the first three ingredients together while the meatballs are browning. Pour the sauce into the skillet and let them simmer for about 20 minutes. You’ll want the sauce to thicken and the meatballs with no pink inside. Sprinkle with fresh cilantro and serve!

Step By Step How To Make Mexican Meatballs

Step By Step: How Do You Make Mexican Meatballs

1. In a large bowl, add all the ingredients for the meatballs.
2. Add eggs.
3. Gently knead all the ingredients 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. Sprinkle the remaining cilantro over the meatballs.


Mexican Meatballs with rice, on a plate
5 from 1 vote

Mexican Meatballs

My recipe for Mexican Meatballs is the perfect appetizer for any get together. Super delicious, and simple... they’re certain to be a hit!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 423 kcal
Author Kathleen



  • 16 Ounces 80/20 Ground Beef
  • 1 Large Egg, Lightly Beaten
  • 1/2 Cup Masa
  • 1/4 Cup Fresh Cilantro, Chopped
  • 1/3 Cup Onion, Finely Chopped
  • 1/4 Cup Green Bell Pepper, Finely Chopped
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Cumin
  • 2 Tablespoons Vegetable Oil


  • 2 (8 Ounce) Cans Tomato Sauce
  • 1 1/2 Teaspoons Oregano
  • 1/2 Teaspoons Ground Cumin
  • 1/2 Cup Fresh Cilantro, Chopped



  1. In a large mixing bowl, gently knead all the ingredients together until evenly combined (don't overmix or meatballs can be dry). Roll into 2 inch balls. 

  2. In a large skillet, heat oil over medium-high heat until it begins to shimmer. Add the meatballs and brown on one side, about 7 minutes, then flip them over and brown on the other side, 5-7 minutes. (They don't need to be cooked all the way through at this point) Pour off excess oil.


  1. While the meatballs are browning, mix together the first 3 ingredients for the sauce. (Don't add the Cilantro yet!)

  2. Pour the sauce into the skillet once the meatballs are browned on both sides. Turn the heat on low and simmer, partially covered, for 20 minutes, or until the sauce has thickened a little and there is no longer any pink in the center of the meatballs. Sprinkle with remaining 1/2 cup fresh cilantro over the meatballs and serve immediately.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Mexican Meatballs
Amount Per Serving (1 /4 of the recipe)
Calories 423 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 123mg 41%
Sodium 1395mg 58%
Potassium 733mg 21%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 4g
Protein 24g 48%
Vitamin A 7%
Vitamin C 11.3%
Calcium 5.8%
Iron 23.7%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Meatballs with rice, on a plate

Recipe Notes for Mexican Meatballs

Variations: The popular mexican meatballs Jamie Oliver whips up are very different than mine. You can do so much with them. Add mint to them to add a refreshing pop of flavor. Take Jamie’s route and serve them with sweet peppers and black beans. The options are endless!

Frozen Meatballs: 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!

Can You Make Mexican Meatballs Ahead Of Time?

Yes! You can make your mexican meatballs crockpot style and let them cook all day so they’re ready when you need them. You can also assemble them, place them into a baking pan and cover them tightly for refrigeration (no more than 24 hours). When you’re ready to eat them, toss them in the oven and you’ve got baked mexican meatballs! Yum!

Mexican Meatballs with rice, on a plate

How Do You Freeze Mexican Meatballs?

You can freeze these bad boys raw or cooked! If you’d like to make up a big batch for the future, place the raw meatballs in a freezer safe Ziploc bag and lay them flat. You can do the same with cooked meatballs and leftovers. Just be sure to follow sound freezer safety recommendations.

What Do You Serve With Mexican Meatballs?

My family loves them over rice, but you can serve them with a crisp salad, rolls, even a side of black or pinto 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! Oh my heart.

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Mexican Meatballs with rice, on a plate