Baked Mexican Meatballs

Dive into the cheesy, saucy goodness of Baked Mexican Meatballs, a baked dinner delight that’s a bit spicy and packed with tender beef and pork meatballs. In just over 30 minutes, this family favorite will bring everyone to the table with its mouthwatering flavors and comforting warmth.

Baked Mexican meatballs are a delightful twist on the traditional meatball, infusing rich flavors from the vibrant Mexican cuisine into a comforting and zesty dish. 

This dish isn’t just about the bold flavors; it also offers the convenience and health benefits of baking over frying. When you bake meatballs, you allow for a lighter meal with less oil without sacrificing the taste or texture that you love in meatballs. Whether preparing a cozy family dinner or searching for a hit appetizer for your next gathering, baked Mexican meatballs rise to the occasion with their perfect blend of flavor and ease.

Why You’ll Love Baked Mexican Meatballs

• Savory and Spicy: Enjoy the perfect balance of heat from traditional Mexican spices.
• Comforting: Each bite provides that homely, comfort food experience.
• Easy to Make: You’ll be amazed at how simple it is to create such a delightful meal.
• Versatile: Serve them with pasta, rice, or inside a warm tortilla wrap—it’s all delicious!
• Evenly Cooked: for optimum juiciness without the grease.
• Convenient: Minimal mess and hassle, leaving more time to enjoy your meal.
• Ideal for Gatherings: Whether it’s game day or family dinner, they’re a sure hit!

Ingredients

• Ground beef: Brings rich flavor to your meatballs and holds them together.
• Ground pork: Adds tenderness and complements the beef with its milder taste.
• Yellow onion: Incorporate onions for a subtle sweetness and savory depth.
• Crushed tortilla chips: Instead of traditional bread crumbs, tortilla chips infuse a hint of corn and texture.
• Egg: Acts as a binder to keep your meatballs from falling apart.
• Chopped cilantro: Fresh cilantro offers a burst of bright, herby flavor.
• Green chilies: Green chilies give every bite a mild, aromatic heat.
• Ground cumin: Ground cumin lends a warm, earthy spice crucial to any Mexican dish.
• Minced garlic: Garlic cloves add a zesty kick essential for depth.
• Sea salt: Enhances the flavors within your meatballs.
• Black pepper: A bit of black pepper adds nicely to the spiciness.
• Salsa: Salsa provides moisture and a tangy, zesty sauce.
• Shredded mozzarella cheese: Melty mozzarella gives your meatballs a gooey, cheesy delight.

How to Make Baked Mexican Meatballs

• Step One: Preheat the oven to 400℉. Grease an ovenproof skillet with oil.
• Step Two: Combine all the ingredients except the salsa and cheese in a large bowl.

• Step Three: With a medium cookie scoop, roll the meatballs and arrange them in the skillet.
• Step Four: Spray the uncooked meatballs with oil. Bake for 10 minutes.

• Step Four: Spray the uncooked meatballs with oil. Bake for 10 minutes.
• Step Five: Remove from the oven and top with salsa and cheese.
• Step Six: Bake for another 10 to 15 minutes.
• Step Seven: Allow to cool 3 to 5 minutes before serving.
• Step Eight: Garnish with extra cilantro, if desired.

Equipment Needed

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• Mixing Bowl: You’ll want a large bowl for combining your meatball ingredients.
• Measuring Cups & Spoons: Essential for precise ingredient measurements to ensure your meatballs taste just right.
• Meat Thermometer: This is helpful if you want to double-check that your meatballs are fully cooked internally.

What to Serve with Baked Mexican Meatballs

• Rice: White rice, brown rice, Mexican rice, Spanish rice or cilantro lime rice.
• Vegetables: Roasted vegetables like peppers or zucchini or a fresh salad with avocado.
• Potatoes: Crispy roasted red potatoes seasoned with chili powder and cumin.
• Beans: Refried beans, black beans, or cowboy bean salad.
• Bread: Warm tortillas (corn or flour) or crusty bread.

Variations and Substitutions

• Meat: Swap ground beef for ground turkey or ground chicken for a leaner option. You can even use meat alternatives if you’re vegetarian.
• Spices: If you’re out of traditional Mexican spices, improvise with what’s in your pantry. Use smoked paprika or a pinch of cayenne pepper.
• Cheese: Not all cheese is created equal. Try different types, such as cotija, queso fresco, queso blanco, or even mozzarella, for a different twist on the flavor.
• Binding Agents: Instead of crushed tortilla chips, consider using crushed pork rinds, oats, or breadcrumbs.
• Sauce: Use tomato sauce, adobo sauce, chipotle tomato sauce, taco sauce, or enchilada sauce for different levels of spice and acidity.

Storage Instructions

Store in the refrigerator in an airtight container for up to 3 days.

You can freeze in an airtight container for up to 3 months.

Reheating Instructions

To ensure your meatballs taste as good as the day you made them, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated. If you prefer the microwave, place the meatballs in a microwave-safe dish, cover them, and heat on high for 1-2 minutes, checking every 30 seconds to avoid overcooking.

Cooking Tips and Tricks

• Forming Meatballs: Aim for a consistent size to achieve uniform cooking. Using a cookie scoop can be a helpful hack for this.
• Preventing Stickiness: Lightly oil your hands or use water when rolling the meatballs to prevent sticking.
• Chilling: Chill your formed meatballs in the freezer for about 20 minutes before baking. This helps them hold their shape better when cooked.