Mexican Meatballs with Tomato Avocado Salad

Mexican Meatballs with Tomato Avocado Salad – These FAST and EASY beef meatballs are coated are loaded with Mexican-inspired flavors the whole family will LOVE!! Great for busy weeknight dinners or easy-breezy entertaining!!

This post is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. The recipe, images, text, and opinions expressed are my own. 

If you need a recipe that the whole family will love, that’s fast, easy, and loaded with Mexican-inspired flavors, look no further than these beef meatballs.

The meatballs are coated with enchilada sauce and are infused with cilantro, cumin, chili powder, onions, and garlic. Can you say flavor bombs? They’re not your average (i.e. dry, boring, or tasteless) meatballs – that is for sure.

Why Use Ground Beef

I made them with 93% lean ground beef. Beef is a top protein choice that not only tastes great but it’s also a source of strength to fuel you through your busy workday, your kid’s after-school sports practice, or your own CrossFit or yoga classes. Beef helps you be your best self and provide strength for your family.

Whether it’s incorporating meatballs into your weekly meal plan for the versatility like this easy beef southwestern skillet, the convenience of a 15-minute beef and broccoli sheet pan dinner, or making a healthy beef taco salad that’s bursting with flavor, regularly incorporating beef into your diet can help give you the mental and physical strength needed to take on all that life throws your way.

People love beef’s rich flavor and it’s a complete, high-quality protein food that contains all the essential amino acids the body needs to support physical activity and a strong, healthy life. The iron in beef, which is more easily absorbed than iron from plant sources, can help prevent fatigue, and the protein in beef contains the optimal mix of amino acids for building and repairing muscle.

Visit www.BeefItsWhatsForDinner.com/nutrition for more recipe inspiration and education surrounding beef.

Make the meatballs as mild or kicked up as you like based on the type of enchilada sauce you use from mild to wild, as well as the amount of chili powder and optional cayenne pepper used.

What Should I Serve With The Meatballs

I served the meatballs with a tomato and avocado salad that compliments the Mexican vibe.

This is a great busy weeknight dinner or easy-breezy entertaining recipe. No time to sit down for a dinner and need to have something more portable? Put the meatballs on bread or buns for a grab-and-go sandwich.

Can I Prep These In Advance

You can prep the meatballs in advance and just pop the baking dish in the fridge for up to two days before you’re ready to bake them off.

If you’re prepping in advance, add the enchilada sauce right before baking.

Mexican Meatballs

Mexican Meatballs with Tomato Avocado Salad – These fast and easy beef meatballs are coated in enchilada sauce and are loaded with Mexican-inspired flavors the whole family will LOVE!! Great for busy weeknight dinners or easy-breezy entertaining!!

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Ingredients:

Meatballs

  • one pound 93% lean ground beef
  • one 10 to 12-ounce jar enchilada sauce (I use medium heat), divided
  • 2 large eggs
  • 1/2 cup seasoned (Italian) breadcrumbs
  • 1/4 cup fresh cilantro, plus more for garnishing
  •  3 to 4 cloves garlic, finely pressed or minced
  • 2 tablespoons dried minced onion flakes
  • 2 teaspoons cumin
  • 1 to 3 teaspoons chili powder, or to taste (I used 3)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper, optional and to taste

Salad

  • about 3 Roma tomatoes or 2 medium/large tomatoes, diced chunky
  • 1 large ripe Hass avocado, diced into bite-sized pieces
  • about 1/4 cup fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • pinch sugar, optional and to taste

Directions:

  1. Meatballs – Preheat oven to 350F and spray an 8×8 or 9×9-inch baking or casserole dish with cooking spray; set aside.
  2. To a large bowl add all the ingredients noting that you will only add 1/4 cup enchilada sauce now; reserve the remainder to pour over the meatballs before baking.
  3. Using your hands or a large wooden spoon, combine all the ingredients. Using a 2-tablespoon cookie scoop, portion out the meatballs. It’s not necessary to roll them in your hands after scooping them out if you are in a rush but they will look neater if you take the time to give each meatball a quick roll between your palms.
  4. Place rolled meatballs in prepared baking dish and evenly drizzle the reserved enchilada sauce over the top. Cover with foil and bake for about 30 minutes. Remove pan from the oven, remove the foil, and bake for about 10 more minutes, or until meatballs are cooked through. While meatballs bake, prepare the salad.
  5. Salad – To a large bowl, add all ingredients, and toss gently to combine. After the meatballs are done, serve with the salad. Meatballs are best fresh but will keep airtight in the fridge for up to 5 days. Salad is best fresh.
Only Eats

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This is a sponsored conversation written by me on behalf of Beef. It’s What’s For DInner. The opinions and text are all mine.