Mexican Meatballs
Hola! Growing up, my abuela used to say that the best dishes come from the heart and a handful of bold spices. These Easy Baked Mexican Meatballs remind me of cozy Sunday dinners when the kitchen smelled of roasted chiles and bubbling sauces. The rich flavor of roasted poblano peppers, fresh cilantro, and enchilada sauce transforms these tender beef meatballs into a fiesta-worthy meal. Whether you’re serving them as a fun appetizer with Fritos or a hearty dinner over rice and beans, this dish is all about comfort and flavor in every bite.
Quick Recipe Overview
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 8 |
| Difficulty | Moderate |
| Cuisine | Mexican |
| Best Season | All year round |
Why You’ll Love This Recipe
- Bursting with flavor: Roasted poblano, cilantro, and enchilada sauce bring authentic Mexican depth to every bite.
- Easy and versatile: Serve as dinner with rice and beans or as party-ready appetizers with toothpicks.
- Oven-baked: No messy frying, just perfectly tender and juicy baked meatballs.
- Make-ahead friendly: Great for meal prep or freezing for busy weeknights.
- Customizable heat: Use mild or spicy enchilada sauce to suit your taste.
Easy Baked Mexican Meatballs
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Easy Baked Mexican Meatballs are tender, juicy, and full of Tex-Mex flavor! Roasted poblano peppers, cilantro, and enchilada sauce come together for the perfect weeknight dinner or party appetizer everyone will love.
Ingredients
- 1 poblano pepper
- 1½ cups Fritos
- ¼ cup milk
- 1 small onion, chopped into chunks
- 2–3 garlic cloves
- ½ cup cilantro, firmly packed
- 2 eggs
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 pounds ground beef
- 20 ounces red enchilada sauce
- 2 cups chicken broth
- 1 tablespoon sugar
Instructions
1. Turn broiler on to high and place the top rack 5–6 inches below the heat. Broil the poblano pepper for 6–8 minutes, turning every 1–2 minutes until the skin is blistered and blackened.
2. Place the roasted pepper in a ziplock bag to steam for 10 minutes. Peel off the skin and remove the stem and seeds.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with nonstick spray.
4. In a food processor, crush Fritos into fine crumbs (about ½ cup). Mix crumbs with milk in a large bowl and let soak.
5. Add onion, garlic, cilantro, and roasted pepper to the food processor. Pulse until finely chopped.
6. Add the chopped mixture to the soaked Fritos along with eggs, salt, and black pepper. Stir to combine.
7. Add the ground beef and gently mix until just combined. Do not overwork the meat.
8. Shape into 1½-inch meatballs (about 35 total) and place on the prepared baking sheet.
9. Bake for 10–12 minutes until lightly browned.
10. Meanwhile, in a large pot, combine enchilada sauce, chicken broth, and sugar. Bring to a simmer over high heat.
11. Add baked meatballs to the sauce and simmer gently for 15–20 minutes, stirring occasionally, until the sauce thickens.
12. Serve warm over rice or with Fritos for dipping.
Notes
The meatballs are mild—use spicy enchilada sauce for more heat.
For a cheesy twist, mix shredded cheddar or pepper jack into the meat mixture.
Freeze cooked meatballs in sauce for up to 2 months.
Let meatballs rest in the sauce for a few minutes before serving for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 meatball
- Calories: 437
- Sugar: 8
- Sodium: 850
- Fat: 29
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 3
- Protein: 24
- Cholesterol: 122
Ingredients
- 1 poblano pepper
- 1½ cups Fritos corn chips
- ¼ cup milk
- 1 small onion, chopped into chunks
- 2–3 garlic cloves
- ½ cup cilantro, firmly packed
- 2 eggs
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 pounds ground beef
- 20 ounces red enchilada sauce
- 2 cups chicken broth
- 1 tablespoon sugar
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Poblano pepper | Roast until blistered for smoky flavor; substitute with Anaheim pepper if needed. |
| Fritos | Add crunch and flavor—acts like breadcrumbs to bind the meatballs. |
| Milk | Softens the Fritos crumbs for tender texture. |
| Cilantro | Use both leaves and stems for stronger flavor. |
| Enchilada sauce | Choose mild or spicy depending on your heat preference. |
| Ground beef | Use 85% lean for the best mix of flavor and juiciness. |
Step-by-Step Instructions
- Roast the poblano: Turn the broiler on high and place the pepper 5–6 inches below the heat. Broil for 6–8 minutes, turning every 1–2 minutes until blistered.
- Steam and peel: Transfer to a ziplock bag, seal, and let steam for 10 minutes. Peel off skin, remove stem and seeds.
- Prep the oven: Preheat to 400°F and line a baking sheet with foil. Spray with nonstick spray.
- Make the binder: Crush Fritos in a food processor until you have about ½ cup crumbs. Place in a bowl and mix with milk. Let soak for a few minutes.
- Blend veggies: In the same food processor, pulse onion, garlic, cilantro, and roasted poblano until finely chopped.
- Combine ingredients: Add the poblano mixture, eggs, salt, and pepper to the Frito mix. Stir well.
- Add beef: Fold in the ground beef with your hands until just combined—don’t overmix.
- Shape meatballs: Roll into 1½-inch balls (about 35 total).
- Bake: Arrange on the prepared sheet and bake for 10–12 minutes, until lightly browned.
- Make the sauce: In a large pot, bring enchilada sauce, chicken broth, and sugar to a simmer.
- Add meatballs: Transfer baked meatballs into the sauce. Gently simmer for 15–20 minutes, stirring carefully so they don’t break apart.
- Serve and enjoy: Serve over rice and beans or with scoop Fritos for dipping.
Helpful Tips
- Don’t overmix the meat—keep it light for tender texture.
- Roasting the poblano adds smoky depth you can’t get from raw peppers.
- Adjust spice by choosing mild or hot enchilada sauce.
- Use a cookie scoop for even-sized meatballs.
Expert Tips for the Best Results
- Make uniform balls: Equal size ensures even baking.
- Rest before serving: Let meatballs sit in the sauce for a few minutes to absorb flavor.
- Thicken sauce: Simmer longer for thicker consistency if serving over rice.
- Freeze friendly: Freeze cooked meatballs in sauce for up to 2 months.
Recipe Variations
- Cheesy Mexican Meatballs: Add shredded cheddar or pepper jack cheese into the meat mixture.
- Tex-Mex Meatballs: Stir in chopped jalapeños and corn for a bold twist.
- Spicy Pasta Bake: Mix with pasta, top with cheese, and bake for a hearty casserole.
- Turkey Option: Substitute ground turkey for a leaner version.
Make Ahead & Storage Tips
You can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before baking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop in sauce or in the microwave.
If you’re craving more cheesy, savory bites, you’ll love my Cheesy Keto Crack Sausage Balls with Cream Cheese and Beef. They’re rich, satisfying, and packed with flavor—perfect for low-carb appetizers or hearty party snacks that pair deliciously with these saucy Mexican Meatballs!
Serving Suggestions
Serve your Mexican Meatballs over fluffy rice, refried beans, or inside soft tortillas. For appetizers, place them on a platter with toothpicks and a bowl of extra enchilada sauce for dipping. Sprinkle with fresh cilantro for a pop of color.
Pairing Ideas
These meatballs pair beautifully with margaritas, Mexican beer, or agua fresca. Serve alongside a fresh salad, guacamole, or corn salsa for a complete Tex-Mex feast.
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for up to 3 days. To reheat, simmer gently in sauce over low heat until warmed through. Avoid microwaving uncovered to keep them moist.
Frequently Asked Questions (FAQs)
1. Can I use store-bought enchilada sauce?
Yes! Choose your favorite brand or heat level—it saves time and still tastes delicious.
2. What if I don’t have Fritos?
Substitute with plain breadcrumbs, crushed tortilla chips, or even panko.
3. Can I freeze these meatballs?
Absolutely. Freeze in sauce for easy reheating on busy nights.
4. Can I use ground turkey or chicken?
Yes, both work great for a lighter option—just reduce the baking time slightly.
5. Are these meatballs spicy?
They’re mild, but you can increase the heat with spicy enchilada sauce or diced jalapeños.
6. How do I make them cheesy?
Mix shredded cheese into the meat mixture or sprinkle cheese on top before serving.
7. What can I serve with them?
Rice, beans, salad, or warm tortillas all make perfect sides.
Nutrition Information
| Serving Size | 1 meatball |
| Calories | 437 kcal |
| Protein | 24 g |
| Carbohydrates | 20 g |
| Fat | 29 g |
| Fiber | 3 g |
| Sugar | 8 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Easy Baked Mexican Meatballs are everything you love about Tex-Mex cooking: bold, saucy, and full of comfort. Whether it’s a family dinner or game-day feast, they’ll add a burst of flavor to your table. Try them once, and they’ll become a regular in your recipe rotation!
