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Easy Baked Mexican Meatballs

Delicious and hearty meatballs infused with the flavors of Mexico, perfect for dinner or as appetizers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped cilantro
  • 1 unit roasted poblano pepper, chopped Chop finely for better flavor distribution.
  • 1 unit egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust based on heat preference.
  • to taste Salt and pepper
  • 2 cups enchilada sauce Heat before serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
Baking
  1. Bake in the preheated oven for 15-20 minutes or until the meatballs are cooked through.
  2. While the meatballs are baking, heat the enchilada sauce in a saucepan.
  3. Once the meatballs are done, add them to the sauce and let simmer for a few minutes.
Serving
  1. Serve with rice and beans or on toothpicks as an appetizer.
  2. Drizzle extra enchilada sauce over them or offer fresh tortillas on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave. Freeze for up to a month, letting meatballs cool before freezing. For variations, try adding shredded cheese or different peppers. For a vegetarian option, use lentils or black beans instead of ground beef.