why make this recipe
Easy Baked Mexican Meatballs are a delicious and hearty dish that brings the flavors of Mexico to your table. They are simple to make and perfect for busy weeknights. This recipe combines ground beef with tasty ingredients like roasted poblano pepper and spices, making each bite full of flavor. These meatballs can be served as a main dish or as appetizers, making them versatile for any occasion.
how to make Easy Baked Mexican Meatballs
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 roasted poblano pepper, chopped
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the ground beef, breadcrumbs, cilantro, roasted poblano, egg, garlic powder, onion powder, cumin, chili powder, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake in the preheated oven for 15-20 minutes or until the meatballs are cooked through.
- While the meatballs are baking, heat the enchilada sauce in a saucepan.
- Once the meatballs are done, add them to the sauce and let simmer for a few minutes.
- Serve with rice and beans or on toothpicks as an appetizer.
how to serve Easy Baked Mexican Meatballs
You can serve these meatballs in several ways. They make a great main dish alongside rice and beans. If you want to serve them as an appetizer, simply place them on toothpicks for easy eating. Drizzle extra enchilada sauce over them for added flavor, or offer some fresh tortillas on the side to create delicious little wraps.
how to store Easy Baked Mexican Meatballs
If you have leftovers, store the meatballs in an airtight container in the refrigerator. They will keep well for up to three days. To reheat, simply warm them in a skillet over medium heat or pop them in the microwave until heated through. You can also freeze the meatballs for up to a month. Just make sure to let them cool completely before placing them in the freezer.
tips to make Easy Baked Mexican Meatballs
- Make sure to chop the roasted poblano pepper finely to distribute its flavor throughout the meatballs.
- If you want extra spices, feel free to add some diced jalapeños or more chili powder.
- Use lean ground beef for a healthier option, or substitute with ground turkey for a lighter version.
variation
You can easily customize these meatballs. Try adding shredded cheese to the mixture for a cheesy center. You can also use different types of peppers if you prefer. For a vegetarian option, use cooked lentils or black beans instead of ground beef. Adjust the spices to suit your taste!
FAQs
1. Can I use a different type of meat?
Yes, you can use ground turkey, chicken, or even pork in place of ground beef.
2. How spicy are these meatballs?
The heat level depends on the poblano pepper and chili powder you use. Poblano peppers are mild, but if you want more heat, add some diced jalapeños or cayenne pepper.
3. Can I bake these meatballs ahead of time?
Absolutely! You can prepare the meatballs and bake them ahead of time. Just store them in the fridge and heat them up in the sauce when you are ready to serve.
Easy Baked Mexican Meatballs
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the ground beef, breadcrumbs, cilantro, roasted poblano, egg, garlic powder, onion powder, cumin, chili powder, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake in the preheated oven for 15-20 minutes or until the meatballs are cooked through.
- While the meatballs are baking, heat the enchilada sauce in a saucepan.
- Once the meatballs are done, add them to the sauce and let simmer for a few minutes.
- Serve with rice and beans or on toothpicks as an appetizer.
- Drizzle extra enchilada sauce over them or offer fresh tortillas on the side.