Mexican meatballs

Mexican meatballs

Here’s one of those meals I’ve been making for quite some time. Not something I quickly knock up after work when I need to eat in a hurry, mind you, but if I have just under an hour to spare and feel like a little spice, this is the one.

Firstly, let’s get this out of the way – this isn’t authentic Mexican food. I don’t recall coming across meatballs anywhere in Mexico when I was there, but if they exist, I’d sure like to know about them.

This is me just playing around with my meatballs and spicing them up a bit with my Mexican spice mix. They’re moist, flavourful and studded with beans.

Beans and ancho chillies

Charred corn

And then there’s the rich tomato sauce they’re baked in – also full of beans, spices and biting dried ancho chilli.

Simply lumped on cooked rice with fresh coriander leaves and dollop of sour cream; it’s enough to keep me happy for a couple of meals. Sometimes I trick them up with diced fresh tomato, charred corn and pickled red onion, should I have either of these laying about the fridge.

As for any leftovers, I can vouch for Mexican meatball jaffles or sandwiches, or get this – a meatball and a little sauce cocooned in puff pastry, brushed with egg and baked.

Arriba!

Pickled onion and charred corn

Mexican meatballs recipe

Mexican meatballs recipe

 

Print Recipe
Mexican meatballs
Generously sized and flavour packed meatballs with Mexican flavours.
Mexican meatballs recipe
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Meatballs
Sauce
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Meatballs
Sauce
Mexican meatballs recipe
Instructions
  1. Preheat the oven to 200°C.
  2. Combine the mince, egg, spice mix, salt, chopped coriander and half the tin of rinsed beans. Using your hand, mix the meatball ingredients together until well combined. It's ok if you squash some of the beans as this helps bind the meatballs.
  3. Divide the mixture into 8 equal portions, or use a ⅓ cup measure, and roll each meatball into a football shape. Place onto a plate and refrigerate for 15 minutes.
  4. Put the 2 tablespoons of oil into a skillet that's big enough to take the meatballs with room between each. Swirl the oil around to coat the skillet, then place each meatball into the oiled skillet, turning each over to coat with the oil. Put it all into the oven as you make the sauce.
Sauce
  1. Heat the oil over medium flame. Sauté the onions until soft and translucent, or about 5 minutes, stirring occasionally.
  2. Add the puréed tomatoes, water, remaining kidney beans, spice mix and chilli. Stir to combine and bring to a simmer. Check the seasoning and allow to cool gently for 10 minutes, stirring occasionally.
  3. Remove the skillet holding the meatballs from the oven. Scoop the sauce over each meatball then pour the remaining sauce around them. Put the skillet back into the oven and cook for 25 minutes.
  4. Serve immediately garnished with coriander leaves.
Recipe Notes
Share this Recipe
  • Barry Ozmo

    hey cisco hey pancho!pancho says’no joy riding behind you after meatballs and beans’.’no matter how good they look’.hehehe

  • What a fun combination!

  • This is completely something I love the idea and flavours of, Great recipe and great idea. love the photos ( dont you get sick of me saying that?)

  • México should take note, and start serving your meatballs! On my to México in a few minutes… maybe I will come back with some great ideas fro recipes!

  • Sara (Belly Rumbles)

    Mexican meatball tacos anyone? That’s how I’d be using the leftovers. Well, okay, let’s be honest, there wouldn’t be any leftovers.

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