Mexicali Meatballs
Get ready to spice up dinner with these irresistible Mexicali Meatballs, a flavorful fusion of Southwest-inspired spices and comfort food classics. Made with a tender blend of ground beef and pork, these bite-sized delights are infused with bold seasonings like chili powder, cumin, and smoked paprika, as well as fresh aromatics including garlic, onion, jalapeño, and cilantro. Baked until golden and simmered in a smoky chipotle-tomato sauce, these meatballs strike the perfect balance of heat and savory depth. Quick to prepare and bursting with vibrant flavors, they’re ideal for weeknight dinners or casual gatherings. Serve them over fluffy rice, tucked into warm tortillas, or piled high on a sandwich for an unforgettable meal!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.75 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 1 small onion
- 3 garlic cloves
- 1 jalapeño pepper
- 0.25 cup cilantro
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 14.5-oz can fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 0.5 cup beef broth
- 1 tbsp chipotle in adobo sauce
- 1 lime
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, soak the breadcrumbs in milk for a few minutes to soften.
Finely dice the onion, mince the garlic, and chop the jalapeño (remove seeds for less heat).
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, jalapeño, chopped cilantro, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix until combined but do not overmix.
Using a tablespoon or small ice cream scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until browned but not fully cooked through.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the tomato paste and cook for 2 minutes, stirring to caramelize.
Add the fire-roasted diced tomatoes, beef broth, chipotle in adobo, and a pinch of salt to the skillet. Stir to combine and bring to a simmer.
Transfer the partially cooked meatballs into the skillet with the sauce. Cover and simmer on low heat for 15 minutes, or until the meatballs are fully cooked and the sauce has thickened.
Squeeze the juice of one lime over the meatballs and stir gently to combine.
Serve hot, garnished with additional chopped cilantro if desired. These meatballs are delicious on their own, with rice, tortillas, or even as a meatball sub!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 843 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
