Mexican meatballs

Mexican meatballs

Oct 16 2018


20-25 mn

Serves 5

I am adding spices and veggies to give these meatballs a Mexican twist. You can enjoy these on top of Mexican rice, cauliflower rice, on its own or even in a tortilla, whatever suits you. I am adding black beans and corn to make this a complete meal.


  • 1 lb of ground beef
  • 1 small onion, chopped
  • 1/3 cup of fresh cilantro, chopped
  • 1 tsp of cumin
  • 1 tsp of paprika
  • 1 garlic clove, minced
  • 1 egg
  • 1/3 cup of bread crumbs
  • 2 cups of enchilada sauce ( or tomato sauce works great as well)
  • 1 cup of frozen corn
  • 1 cup of black beans


Combine, the meat, cilantro, onion, garlic, cumin, paprika, egg and bread crumbs in a large bowl. Mix with a fork without squishing it too much until nicely combined.

Using a ice cream scooper, form the meatballs (there should 12-15).

Heat up 2 tbsp of olive oil (or ghee) in a skillet and brown the meatballs on each side for 3-4 minutes. Pour the enchilada sauce, add the corn and black beans and simmer for 15 minutes.

Enjoy these with some chopped avocado, sour cream, cheese or on its own!

Enchilada sauce: Combine 2 tbsp of flour with 2 tbsp of olive oil, 1 tsp of cumin and 1 tsp of paprika. When it forms a thick paste add 1 cup of strained tomatoes and 1 cup of water, some salt and pepper and leave it to simmer for 10 minutes.

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