Mexican Meatballs

You don’t need a long list of ingredients to make great Mexican Meatballs. Mixing lean beef with spicy Mexican chorizo makes it easy. And by baking these quickly to set their shape before finishing them in a fire-roasted chipotle sauce, you get perfectly tender meatballs that never fall apart or feel greasy.

Who doesn’t like meatballs? There’s really just one, two-word rule to follow when it comes to great meatballs: flavor explosion. They need to deliver far more flavor than their tiny size suggests.

I’d taken this dish for granted as too simple to share, until a friend asked me for the recipe. Then I realized this is exactly the kind of efficiency every kitchen needs. It’s both a dependable weeknight meal and a great choice for a casual dinner with friends. Spoon the meatballs over hot rice, scatter a little cilantro and onion on top, and dinner is ready.

Why This Recipe Works

• Chorizo Shortcut: Fresh Mexican chorizo adds complex seasoning so you can skip the need for a long list of dry spices.
• Panade for Tenderness: Soaking panko in milk creates a panade that gives the meatballs their tenderness.
• Rack-Bake Method: Baking on a rack browns the meatballs evenly and allows excess fat to drip away before they get transferred to simmer in the sauce.
• Fire-Roasted Tomato Base: Starting with fire-roasted tomatoes gives you a deep, charred flavor right from the start instead of needing a long simmer.

Ingredients for Mexican Meatballs

For the Meatballs

• Panko breadcrumbs: Instead of standard breadcrumbs, I like to use panko crumbs. They’re crisp, airy Japanese-style breadcrumbs that help keep the meatballs tender. I look for simple ingredients on the label as some brands include preservatives.
• Milk: I usually use whole milk, but anything you have on hand will work.
• Egg: One large or extra-large egg, lightly beaten. It’s enough to hold the mixture without making the meatballs dense.
• Ground cumin: This is the one ground spice you’ll add to the meat mixture, so make sure it’s still fresh and fragrant.
• Fresh cilantro: I use both the cilantro leaves and the tender stems. Just chop them both very fine so they’ll blend evenly into the meatball mixture.
• Fine sea salt and freshly ground black pepper: You won’t need much; chorizo brings a lot of seasoning on its own.
• Lean ground beef: I typically use 85% lean for a good balance of moisture and flavor. Extra-lean tends to dry out, and anything fattier can make the meatballs greasy.
• Mexican chorizo (uncooked): Look for fresh, soft chorizo in the refrigerated section, not the firm, cured variety from Spain. If it’s in casings, remove them before mixing.

For the Chipotle Sauce

• Olive oil: Any good-quality olive oil works fine for sautéing.
• Yellow onion: Chop the onion finely so it softens quickly and blends into the sauce. I look for firm onions with no sprouting or soft spots.
• Garlic: Use freshly minced garlic cloves instead of what you spoon from a jar for the best flavor.
• Mexican oregano: Any oregano you have on hand will work, but Mexican oregano is best for this sauce. It’s more citrusy and earthy than regular oregano.
• Ground cumin and chipotle chile powder: These add smoky depth and a gentle heat that builds as the sauce simmers. Start with less chipotle powder if you’re sensitive to spice.
• Crushed fire-roasted tomatoes: These give the sauce a subtle charred flavor right from the start that pairs well with the chipotle. I like brands with no added sugar.
• Chicken broth: Low-sodium works best so you can control the final salt level. Boxed is fine, though homemade is always best if you have it on hand.
• Chipotle hot sauce: I usually use Cholula Chipotle or Tabasco Chipotle, but use your favorite brand. Add it gradually and taste as you go.

How to Make Mexican Meatballs

Mix the Base: Combine panko breadcrumbs and milk in a large bowl, then stir in the egg, cumin, cilantro, and seasonings. Gently mix in the beef and chorizo.

Shape and Bake the Meatballs: Scoop meat mixture into 1.5-inch balls, and bake at 400°F on a greased rack until lightly browned.

Sauté the Sauce: Soften the onion and garlic in olive oil, then stir in the oregano, cumin, and chipotle powder until fragrant. Add the tomatoes, broth, and hot sauce, then simmer briefly.

Simmer and Finish: Add the meatballs to the sauce and simmer until they are fully cooked and well coated.

Recipe Options

• Ground meat variations: You can use all ground beef, or try lean ground turkey (not turkey breast) or lamb, but I recommend keeping the chorizo for richness and flavor.
• Serving suggestions: These meatballs are great over rice, but also work in tortillas or served alongside roasted vegetables or Calabacitas.
• Extra sauce? Use it: Leftover chipotle sauce is delicious spooned over eggs, tacos, or grain bowls.
• Mild version: For less heat, use a smaller amount of chipotle powder or choose a milder hot sauce. You can also leave it out and serve it on the side.

Storage and Reheating

The meatballs and sauce keep well in separate airtight containers in the refrigerator for up to 3 days. The sauce actually gets better after a day as the flavors have more time to develop. You can also freeze both the sauce and the meatballs for up to 2 months.

If you’ve stored them separately, reheat the sauce gently in a skillet over medium-low heat, then add the meatballs and simmer until heated through. If they’ve been stored together, warm everything slowly in a covered skillet, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much in the refrigerator.

I don’t usually think of meatballs as something I’d make on a weeknight, but this recipe is different. It’s simple to put together, full of flavor, and once the sauce is simmering, the work is basically done. I keep chorizo in the freezer so I can work them into my meal plan without much thought, and the leftovers are always welcome.