Mexican Meatballs in Chipotle Chili Sauce
Dive into the bold and smoky flavors of Mexican cuisine with these irresistible Mexican Meatballs in Chipotle Chili Sauce. Juicy beef and pork meatballs are seasoned with garlic, cumin, and fresh cilantro, then oven-baked to perfection for a golden, tender bite. They’re simmered in a rich, velvety sauce made with fiery chipotle peppers, zesty tomatoes, and a touch of lime for brightness. This dish is a perfect balance of heat, tang, and savoriness, bringing authentic Mexican flair to your table. Ready in just over an hour, it’s a crowd-pleasing dinner idea that pairs beautifully with fluffy rice, warm tortillas, or crusty bread. Whether you're hosting a family dinner or looking for a meal prep option bursting with flavor, this recipe is a must-try for lovers of spicy, hearty dishes.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 60 g Breadcrumbs
- 1 large Egg
- 4 cloves Garlic
- 30 g Cilantro (finely chopped)
- 1 tsp Cumin
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 peppers Canned chipotle peppers in adobo sauce
- 400 g Diced tomatoes (canned)
- 240 ml Chicken broth
- 1 medium Onion (finely chopped)
- 1 tsp Oregano
- 1 tsp Sugar
- 1 tbsp Lime juice
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, 2 minced garlic cloves, cilantro, cumin, salt, and black pepper. Mix gently with your hands until just combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have approximately 20-24 meatballs.
Bake the meatballs for 15-18 minutes, or until they are lightly browned and cooked through.
While the meatballs cook, prepare the chipotle chili sauce. Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent. Add the remaining 2 minced garlic cloves and sauté for an additional 30 seconds.
Slice the canned chipotle peppers finely and add them to the skillet along with the diced tomatoes, chicken broth, oregano, and sugar. Stir to combine.
Bring the sauce to a simmer and cook for 10-12 minutes, stirring occasionally, until slightly thickened.
Once the sauce has thickened, use an immersion blender to blend it smooth. (Alternatively, carefully transfer the sauce to a blender, then return it to the skillet.)
Add the baked meatballs to the sauce and simmer for an additional 10 minutes, allowing the flavors to meld.
Stir in the lime juice just before serving for a bright, fresh finish.
Serve the Mexican Meatballs in Chipotle Chili Sauce hot, garnished with additional cilantro if desired. Pair with rice, tortillas, or crusty bread.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 821 mg | 17% | |
*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.
