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Mexican Meatballs

Radicalbee: "Just eating my first version of this recipe. It i…" Read More
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This recipe is courtesy of Isabel Eats. Juicy Mexican pork meatballs covered in an addicting roasted tomato and smoky chipotle sauce. Ready from start to finish in only 40 minutes, they make a delicious weeknight dinner served over rice, veggies, or in a sandwich!


  • 1 pound ground pork
  • 1/2 cup plain breadcrumbs
  • 1 egg (beaten)
  • 1/4 medium onion (minced, about 1/4 cup)
  • 2 cloves garlic (minced, about 1 tsp)
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 tablespoons olive oil
  • 8 Roma tomatoes
  • 3 cloves garlic
  • 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce)
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon Mexican oregano
  • chopped cilantro (for garnish, optional)
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    1. Line a baking sheet with aluminum foil and place tomatoes on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
    2. Broil the tomatoes for 3-4 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatoes and broil for another 3-4 minutes, or until the skin is blackened and blistered on all sides. Remove from the oven and set aside.
    3. Preheat the oven to 450°F.
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    Radicalbee 14 days ago
    Just eating my first version of this recipe. It is a pleasant devour from ubiquitous Italian meatballs and pasta. Coriander, cumin and oregano gives ground pork a new twist and roasted tomatoes sauce takes it to another level. I live in Europe now, so adobo sauce was replaced with Balcan ajvar pepper sauce plus adobo seasoning. Works very well together. Served it with plain rice for lack of anything more authentic. Next time will opt for polenta, tacos or tortilla to make it taste more Mexican. Good, foolproof recipe to become a new kitchen staple.