Mexican Meatballs made with seasoned ground beef, spices, and zesty salsa, these mouthwatering meatballs bring the fiesta to your plate.
I love meatballs. Let’s just get that out of the way, up front. Ha! Today I’ve got a meatball recipe for you that will knock your socks off!!
Imagine biting into a juicy, tender meatball, bursting with the vibrant flavors of your favorite Mexican food. That’s exactly what you get with these Mexican Meatballs!
Cooked to perfection, these meatballs are wrapped in a rich, zesty enchilada sauce and sprinkled with cheese, making them a colorful and delicious centerpiece on any dining table.
Whether you’re craving a cozy meal or planning a festive dinner, these meatballs are sure to impress.
These Mexican Meatballs are a wonderful combo of flavors, textures, and colors that bring joy to your dinner table. Easy to make, super yummy, and versatile enough to please any palate, they’re a surefire way to spice up your mealtime routine.
Whether you’re a seasoned chef or a kitchen newbie, these meatballs will become one of your favorite dishes to create and enjoy. So, grab your apron, and let’s turn dinner into a fiesta tonight!
Common Questions About Mexican Meatballs
Can I Use Different Types of Meat?
Absolutely! While this recipe calls for lean ground beef or pork, feel free to experiment with ground turkey, chicken, or even a mix for a varied taste and texture.
Is It Possible to Make This Recipe Gluten-Free?
Yes! Swap the breadcrumbs for a gluten-free alternative like almond flour or crushed pork rinds to keep the meatballs binding without the gluten.
Can I Prepare This Dish Ahead of Time?
Yes, this is a great make-ahead meal. Prepare and cook the meatballs, then store them in the sauce in the refrigerator or freezer. They reheat beautifully for an easy weeknight dinner.
Storage
These are some super easy meatballs to put together. The best part might be the leftovers, though! I think they taste even better the next day.
Refrigerator
Keep the meatballs in an airtight container for up to 3 days.
Freezer
Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Tips
You might consider using a combination of beef and pork. Sometimes that makes for a great flavor as well as helping the meat bind together.
- Use a cookie scoop to ensure the meatballs are uniform in size.
- Mixing the meat mixture with your hands ensures an even distribution of spices.
- Bake meatballs on a parchment-lined baking sheet for easy cleanup.
- Add cheese to the meatball mixture for a gooey, melty center.
- For a low-carb option, serve with low-carb tortillas or over cauliflower rice.
Ingredients
These simple ingredients really bring a ton of flavor. I love Mexican seasonings. In this recipe, we are dealing with some of my all-time favorite flavors!
- Lean ground beef or ground pork
- Breadcrumbs
- Large eggs
- Milk
- Garlic cloves
- Taco seasoning
- Onion powder
- Salt
- Black pepper
- Shredded Mexican blend cheese
- Red enchilada sauce
- Diced tomatoes with green chiles
How to Make Mexican Meatballs
With this easy recipe, you’re creating a great dish in a simple way. I like to make mine about golf ball size. Once they cook down a bit, they’re just right!
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix the meat, along with the breadcrumbs, eggs, milk, cloves, taco seasoning, onion powder, salt, and pepper. Gently mix together, but do not overwork.
- Add the cheese and mix just until blended.
- Shape the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 15 minutes OR until the meatballs are firm.
- Remove from the oven and transfer them to the slow cooker insert.
- Pour the enchilada sauce and diced tomatoes over the top of the meatballs.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours or until meatballs reach an internal temperature of 160 degrees F.
- Serve with rice, cilantro, and cheese, if desired.
- Store leftovers in the refrigerator.
Kitchen Supplies You’ll Need for Mexican Meatballs
I think meatballs are my kid’s favorite things. Whether we’re having them for dinner, or a snack the next day, they devour these things. They tell me it’s the best way to eat meat, haha!
- Large bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Slow cooker
- Measuring cups and spoons
- Mixing spoon
What to Serve With Mexican Meatballs
I’m a big fan of rice with my Mexican food. If you’re feeling adventurous, you could prepare some Spanish rice to go along with these meatballs!
- Mexican rice or white rice
- Corn or flour tortillas
- A side of cilantro or parsley for garnish
- A sprinkle of extra Mexican blend cheese
- Sour cream or salsa verde for dipping
Why You Should Make Mexican Meatballs
Everyone should know how to make their own meatballs! Sure, the frozen ones are easy. Homemade always tastes better, though. Plus, you’re building skills here!
- Crowd-Pleaser: Guaranteed to satisfy the taste buds of the entire family.
- Versatile Meal: Perfect for an easy weeknight dinner, meal prep, or a festive gathering.
- Bursting with Flavor: Packed with Mexican spices and smothered in chipotle tomato sauce.
- Easy to Make: Simple instructions for a delicious meal without the fuss.
Variations and Add-Ins for Mexican Meatballs
This is one of those easy meals to experiment with. Let me know in the comments if you’ve got any great ideas for changing things up. I love hearing from you!
- For a Spicy Version: Add chipotle chiles or a sprinkle of cayenne pepper.
- Cheese Lovers: Mix in cheddar or cotija cheese into the meatball mixture.
- Herb Freshness: Fresh mint or Mexican oregano adds a unique twist.
- Sauce Swap: Try a spicy version with adobo sauce or a smoky chipotle sauce for extra depth.
If you love this easy slow cooker recipe, you’re going to love these other slow cooker ideas too. Please click each link below to find the easy, printable recipe!
More Great Meatball Recipes
Slow Cooker Sweet and Sour Meatballs
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Mexican Meatballs
Ingredients
Meatballs
- 2 pounds lean ground beef OR ground pork – or a blend
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 2 garlic cloves finely minced
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Mexican blend cheese shredded
Sauce
- 28 ounces red enchilada sauce 1 can
- 10 ounces diced tomatoes with green chiles 1 can – drained
Serving Options
Rice
Cilantro or parsley for garnish
Mexican blend cheese
Instructions
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix the meat, along with the breadcrumbs, eggs, milk, cloves, taco seasoning, onion powder, salt, and pepper. Gently mix together, but do not overwork.
- Add the cheese and mix just until blended.
- Shape the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 15 minutes OR until the meatballs are firm.
- Remove from the oven and transfer them to the slow cooker insert.
- Pour the enchilada sauce and diced tomatoes over the top of the meatballs.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours or until meatballs reach an internal temperature of 160 degrees F.
- Serve with rice, cilantro, and cheese, if desired.
- Store leftovers in the refrigerator.
Equipment
- slow cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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