Mexican Meatballs

Our Mexican Meatballs are moist and tender, showcasing a blend of traditional flavors. Perfect for a weeknight meal!

Course Appetizer, Main Course

Cuisine Mexican

Keyword Meatballs, Mexican Meatballs

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 423kcal

Author Kathleen

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.
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.

While the meatballs are browning, mix together the first 4 ingredients for the sauce. (Don't add the Cilantro yet!)
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.

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!