If you’re craving a dish that bursts with vibrant flavors and satisfying textures, you’ve got to try this Mexican Meatballs with Tomato Sauce and Guacamole Recipe. These tender, spiced meatballs soak up a smoky, rich tomato sauce, and when paired with creamy guacamole, every bite becomes a celebration of Mexican-inspired goodness. It’s comfort food with a fresh, zesty twist that’s perfect for family dinners or impressing friends at your next get-together.
Ingredients You’ll Need
Getting the ingredients right is key to making these Mexican meatballs unforgettable. Each component brings something special: fresh herbs add brightness, spices deliver warm heat, and the crushed tomatoes create a luscious sauce that ties everything together beautifully.
- Beef mince (250g / 8oz): Provides juicy, rich flavor and a hearty base for the meatballs.
- Pork mince (250g / 8oz): Adds fat for tenderness; you can swap for more beef if preferred.
- Red onion (1/2, grated): Melts into the meat mixture, offering natural sweetness and moisture.
- Corn chips (50g / 1.75 oz): Acts as a gluten-free binder and adds a subtle corn flavor; breadcrumbs plus a pinch of salt work well too.
- Egg (1): Binds the meat and crumbs together, ensuring your meatballs hold firm.
- Coriander/cilantro (3 tbsp, finely chopped): Infuses fresh, citrusy herbal notes throughout.
- Parsley (3 tbsp, finely chopped, optional): Adds more greenery and a mild peppery taste.
- Fresh jalapeño (2 tsp, minced): Provides a nice kick; tone down or omit for less heat.
- Ground cumin (1.5 tsp): Gives those earthy, warm undertones that make the dish so comforting.
- Chipotle powder (1 tsp): Adds smoky depth with gentle spiciness, swap with smoked paprika if needed.
- Coriander powder (1 tsp): Enhances the herby, citrus flavor profile.
- Garlic powder (1 tsp): Brings savory balance; fresh garlic works too.
- Paprika (1/2 tsp): Use hot for heat or sweet for mildness; boosts color vibrancy.
- Salt (1 tsp) and black pepper (1/2 tsp): Essential seasonings to brighten all flavors.
- Olive oil (2 tbsp): For cooking and enriching the sauce.
- Fresh garlic (2 cloves, minced): Builds aromatic richness in the tomato sauce.
- Chipotle in adobo (1 chopped chipotle and 1 tsp sauce): Gives the sauce a smoky, tangy punch, key for that authentic flavor.
- Crushed tomatoes (800g / 24 oz): The luscious base for simmering these meatballs wonderfully.
- Sugar (1 tsp): Balances the acidity in the tomato sauce perfectly.
- Coriander leaves (some whole for garnish): Fresh and bright finishing touch.
- Shredded cheese, sour cream, and guacamole: Classic toppings that bring creaminess and coolness to the dish.
- Rice: Perfect for serving, soaking up every drop of sauce.
How to Make Mexican Meatballs with Tomato Sauce and Guacamole Recipe
Step 1: Prep the Oven and Rack
Start by heating your oven to 220°C (390°F) or 200°C for fan ovens. Arrange a wire rack over a baking tray and give it a good spray of oil. This setup lets the meatballs cook evenly and develop a lovely crust while any excess fat drips away.
Step 2: Blitz the Corn Chips
Pop those corn chips into a food processor or Nutribullet and pulse until they turn into fine crumbs. No processor? Simply seal them in a ziplock bag and crush with a rolling pin. These crumbs act as a delicious, gluten-free binder that keeps the meatballs tender but firm.
Step 3: Mix the Meatball Ingredients
In a large bowl, combine both the beef and pork mince with the grated onion, blitzed corn chips, egg, cilantro, parsley, and all the spices listed. Use your hands to mix everything really well. This hands-on step ensures the seasonings distribute evenly, and the meatballs come out packed with flavor.
Step 4: Shape the Meatballs
Roll the mixture into golf ball-sized meatballs, about 3 to 3.5 cm in diameter. This recipe should yield between 20 and 24 meatballs depending on size. Place each one on the prepared rack. It’s a great job to get kids involved in, making mealtime more fun!
Step 5: Bake Meatballs for Browning
Give the meatballs a generous spray of oil to help brown them beautifully. Bake in your preheated oven for 10 minutes. At this point, they won’t be fully cooked inside, but the outside will have a fantastic caramelized flavor that sets the stage for the sauce.
Step 6: Make the Tomato Sauce and Finish Cooking
Meanwhile, heat 2 tablespoons of olive oil in a large pan over medium heat. Add minced garlic and chopped chipotle pepper along with the adobo sauce, stirring until fragrant. Pour in the crushed tomatoes and add the sugar to balance acidity. Bring the sauce to a gentle simmer.
Now, carefully transfer the partially baked meatballs into the simmering sauce. Cover and let everything cook together for about 15 minutes. The meatballs will finish cooking through and soak up that smoky, tangy tomato goodness.
How to Serve Mexican Meatballs with Tomato Sauce and Guacamole Recipe
Garnishes
A sprinkle of fresh coriander leaves adds a burst of color and herbaceous brightness. Don’t be shy with shredded cheese and a dollop of sour cream on top — they bring creamy contrast that balances the heat. Finally, generous spoonfuls of guacamole or sliced avocado give a cool, buttery finish to the dish.
Side Dishes
This dish pairs beautifully with fluffy steamed rice or warm tortillas to soak up every bit of the tomato sauce. If you want to add a crunch, a simple side salad with crisp lettuce, radishes, and a lime vinaigrette complements the meal perfectly.
Creative Ways to Present
Serve these meatballs over a bed of cilantro-lime rice for a colorful plate. For a party, turn the meatballs into toothpick-friendly appetizers with mini serving bowls of guacamole and sour cream. You could even use the sauce as a base for a meatball taco by warming up some tortillas and piling on your toppings.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. This makes for a quick and delicious lunch the next day, just reheat gently and add fresh guacamole on top.
Freezing
These meatballs freeze well either cooked in sauce or individually before baking. Wrap tightly and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat meatballs gently in a saucepan over low heat with a splash of water or extra sauce to keep them moist. Avoid microwaving straight from frozen to keep their tender texture.
FAQs
Can I make this recipe gluten-free?
Absolutely! Using plain corn chips crushed into crumbs instead of breadcrumbs keeps the Mexican Meatballs with Tomato Sauce and Guacamole Recipe gluten-free without sacrificing texture or flavor.
What can I substitute the pork mince with?
If pork isn’t your thing or not available, you can double the beef mince portion or mix in some veal or turkey for a lighter version. Just watch the fat content to keep meatballs juicy.
How spicy is this recipe? Can I adjust the heat?
The recipe has a moderate level of spiciness thanks to the jalapeño and chipotle powder. You can reduce or omit the jalapeño and chipotle elements for a milder dish without losing the signature smoky flavor.
Can I prepare the meatballs ahead of time?
You sure can! Mixing and rolling the meatballs a few hours or even a day ahead and storing them refrigerated will save time on cooking day. Just bake and simmer in sauce when ready to serve.
What else can I serve with these meatballs?
Besides rice and tortillas, roasted vegetables, a fresh avocado salad, or even crispy nachos work beautifully alongside this recipe. The creamy guacamole is always a winner for dipping!
Final Thoughts
If you’re looking to bring some lively Mexican flavors into your kitchen, I highly recommend giving this Mexican Meatballs with Tomato Sauce and Guacamole Recipe a try. It’s fun to make, packed with flavor, and perfect for sharing. Once you’ve tasted these juicy meatballs swimming in smoky sauce with a refreshing guacamole side, they’ll likely become one of your favorite go-to meals.
Print
Mexican Meatballs with Tomato Sauce and Guacamole Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 5 servings (20-24 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Meatballs feature a flavorful blend of beef and pork, mixed with aromatic spices and fresh herbs. They’re baked to perfection and simmered in a smoky, chipotle-infused tomato sauce, making them perfect to serve with rice, shredded cheese, sour cream, and guacamole for a complete, satisfying meal.
Ingredients
Meatball Ingredients
- 250g / 8oz beef mince (ground beef)
- 250g / 8oz pork mince (ground pork, or more beef as substitute)
- 1/2 red onion (grated with box grater)
- 50g / 1.75oz plain corn chips (substitute: breadcrumbs + 1/4 tsp salt)
- 1 egg
- 3 tbsp coriander/cilantro (finely chopped; substitute: chives or parsley)
- 3 tbsp parsley (finely chopped, optional)
- 2 tsp fresh jalapeño (seeds removed and finely minced; reduce or omit to reduce spiciness)
- 1 1/2 tsp ground cumin
- 1 tsp chipotle powder (substitute: smoked paprika; reduce for less spicy)
- 1 tsp coriander powder
- 1 tsp garlic powder (substitute: 1/2 fresh garlic clove, finely grated)
- 1/2 tsp paprika (hot for spicy or sweet for mild; or sub more chipotle powder)
- 1 tsp salt
- 1/2 tsp black pepper
Cooking Ingredients
- Oil spray (preferably olive oil)
- 2 tbsp olive oil
- 2 cloves garlic (finely minced)
- 1 chipotle pepper from a can of Chipotle in Adobo (finely chopped; add another for extra flavor)
- 1 tsp Adobo Sauce from a can of Chipotle in Adobo
- 800g / 24 oz crushed tomato
- 1 tsp sugar
To Serve
- 1 tbsp coriander/cilantro (roughly chopped)
- Coriander/cilantro leaves (whole, for garnish)
- Shredded cheese
- Sour cream
- Guacamole (or diced, sliced, or mashed plain avocado)
- Rice (for serving)
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 220°C (390°F) or 200°C with fan. Place a wire rack over a baking tray and spray the rack generously with oil to prevent sticking.
- Prepare Corn Chip Crumbs: Crush the plain corn chips until they become fine crumbs using a Nutribullet or food processor. If you don’t have either, place the chips in a ziplock bag and bash them until fine.
- Mix Meatball Ingredients: In a large bowl, combine the beef mince, pork mince, grated red onion, blitzed corn chips, egg, chopped coriander, parsley (if using), jalapeño, and all the ground spices. Mix thoroughly with your hands until evenly combined.
- Shape Meatballs: Roll the meat mixture into meatballs approximately 3-3.5cm (1.2 – 1.4 inches) in diameter. Arrange them evenly spaced on the oiled wire rack. This recipe should yield around 20-24 meatballs.
- Bake Meatballs: Spray the meatballs generously with oil and bake in the preheated oven for 10 minutes. They should brown on the outside but will still be raw inside at this stage.
- Prepare the Sauce: While the meatballs are baking, heat 2 tablespoons olive oil in a skillet over medium heat. Add finely minced garlic and chopped chipotle pepper along with 1 tsp of Adobo sauce, sautéing until fragrant. Then add the crushed tomatoes and 1 tsp sugar. Stir well and simmer gently.
- Simmer Meatballs in Sauce: After baking, carefully transfer the partially cooked meatballs into the simmering chipotle tomato sauce. Simmer them gently for an additional 15 minutes until cooked through and infused with the smoky flavors of the sauce.
- Serve: Serve the meatballs hot over rice. Garnish with roughly chopped coriander leaves, shredded cheese, sour cream, and guacamole or mashed avocado as desired.
Notes
- You can replace pork mince with additional beef mince for a single meat option.
- Substitute plain corn chips with regular breadcrumbs combined with 1/4 teaspoon salt if corn chips are unavailable.
- Adjust chipotle powder quantity depending on your preferred spice level; smoked paprika is a good mild substitute.
- Use extra chipotle peppers in adobo sauce for deeper smoky flavor and heat.
- Serve alongside steamed rice to make a complete meal.
