These Mexican meatballs are full of warm spices and coated in a rich chipotle–tomato sauce. They’re a lively twist on classic meatballs with a pleasant spicy kick. This recipe is Whole30, Paleo and Keto friendly, and the meatballs freeze well for quick meals.
I started out trying to make a Mexican meatloaf, but I just couldn’t get excited about it. So I switched gears and made something much more fun and family-friendly: meatballs. They include the same ingredients I’d planned for the loaf, but meatballs are easier to serve and tend to be a hit with kids.
What makes these meatballs Mexican? They’re flavored with red onion, jalapeños, cilantro and a blend of cumin, paprika and chili powder. I like to combine meats for a softer texture, so I use a 50/50 mix of ground beef and ground pork, chicken or turkey—use whichever you prefer.
To keep them lighter, I bake the meatballs in the oven for about 25–30 minutes until lightly golden outside and cooked through. Baking gives a tender result without excess oil.
The sauce is tomato-based but firmly inspired by Mexican flavors — ancho chili and cumin add depth and warmth. It simmers for about 30 minutes until thick and concentrated. For those following SCD, dried ancho chilies are soaked and pureed; you can also use ancho chili paste or chipotle peppers in adobo to suit your heat preference.
I served the meatballs spooned over Mexican cauliflower rice — a delicious low-carb pairing. This recipe yields a large batch (about 25 meatballs), so you’ll have plenty to freeze in sauce for easy weeknight dinners.
Other meatball recipes you might enjoy:
- Asian Pork Meatballs
- Teriyaki Meatballs
- Turkey & Cranberry Meatballs with Cranberry Orange Dipping Sauce
- The Best Italian Meatballs
- Eggplant Polpette (Meatless Meatballs)
- Greek Lamb Meatballs
If you try this recipe, let me know in the comments — I’d love your feedback. Tag me on Instagram at @everylastbite_ if you share a photo; I enjoy seeing your creations!
Mexican Meatballs
DFDairy Free
SCDSpecific Carbohydrate Diet
PPaleo
W30Whole30
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork or chicken/turkey
- 1 small red onion finely diced
- 3 cloves garlic crushed
- 1 green pepper grated
- 2-3 tbsp finely diced jalapeños
- 1/2 cup chopped fresh cilantro
- 1 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tsp chili powder
- 2 eggs
- 1/4 cup almond flour
- 1/4 tsp salt
- 1/4 tsp pepper
Sauce
- 1 onion finely chopped
- 2 cloves garlic
- 1 tsp oil
- 2 14-oz cans chopped tomatoes
- 1 1/2 cups beef stock
- 1 1/2 tbsp cumin
- 1 dried ancho chili or 1 tbsp chipotle paste
Instructions
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Preheat the oven to 175°C (350°F).
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Combine all meatball ingredients in a bowl and mix by hand until well combined.
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Form the mixture into golf-ball-sized balls (about 4 cm/1.5 in diameter) and place them on a parchment-lined baking sheet. This yields about 25 meatballs.
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Bake for approximately 25–30 minutes, turning once halfway through so they brown evenly.
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While the meatballs bake, make the sauce: heat oil in a pot and sauté the chopped onion and garlic for 3–4 minutes until translucent. Add the chopped tomatoes, beef stock and cumin.
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If using dried ancho chili, soak it in boiling water for about 5 minutes, then blend it with a little soaking water to a smooth puree.
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Stir 1 tbsp of the blended ancho chili or chipotle paste into the sauce and simmer for about 30 minutes until the sauce reduces and thickens. Adjust seasoning or spice to taste.
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Coat the baked meatballs in the sauce, garnish with fresh cilantro and serve. Enjoy!
Nutrition
Carbohydrates: 4g |
Protein: 9g |
Fat: 4g
Nutrition information is an approximation.
