Tex Mex Meatballs - Tender, juicy homemade beef and pork meatballs with just the right amount of spicy kick! Simmered in chipotle enchilada sauce and smothered with melted cheese, this EASY meatball recipe will become a weeknight family dinner favorite. Or make them as a game day or party appetizer recipe!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Beef
Cuisine: Tex Mex
Servings: 18
Calories: 598kcal
Author: Averie Sunshine
Ingredients
Meatballs
1poundlean ground beefabout 90% lean
½poundground pork
⅓cupwhite or yellow oniondiced small
1jalapeno pepperseeded and finely diced
1large egg
½cupcrushed Ritz Crackersseasoned bread crumbs or crushed Fritos may be substituted
3 to 4clovesgarlicfinely minced
1 to 2teaspoonscumin
1teaspoonsaltto taste
½teaspoonfreshly ground black pepperor to taste
2cupsshredded Mexican cheese blenddivided
2tablespoonsolive oilfor browning
Fresh cilantrofinely minced; for garnishing
Enchilada Sauce
one 15-ounce can petite diced tomatoes
2or 3 chipotle peppers in adobo sauce OR 1/4 cup chipotle sauce
¼cupwhite or yellow oniondiced small
2 to 3clovesgarlic
2tablespoonstomato paste
1teaspooncumin
½teaspoondried Mexican oreganoregular oregano may be substituted
1teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
1cupreduced sodium chicken brothplus more to taste; or as desired for consistency
Instructions
Meatballs - To a large bowl, add all the ingredients (use 1 cup cheese and reserve the remaining 1 cup) for the meatballs and mix lightly with clean hands or a wooden spoon. Tip - Do not overmix or overwork the mixture or meatballs will be tougher.
Form 2-tablespoon sized meatballs using a large cookie scoop. Tips - Use a cookie scoop for visual uniformity and this uniformity also ensures that cooking time will be uniform. You can use a smaller cookie scoop if desired and make smaller meatballs, noting that cooking time will be reduced.
To a large cast iron skillet or oven-safe skillet, add the olive oil, add the meatballs, and brown the meatballs over medium-high heat for about 4 to 5 minutes, flipping as necessary to ensure uniform browning on all sides. While meatballs are browning, quickly blend the sauce.
Chipotle Enchilada Sauce* - To the canister of a high-speed blender, add all ingredients. Start with 1 cup of reduced sodium chicken broth, and as desired or necessary for consistency, add additional broth.
Pour the enchilada sauce over the browned meatballs, reduce the heat to medium-low, and allow the meatballs to simmer uncovered for about 15 minutes, or until the sauce has thickened some and the meatballs are cooked through. Tip - If the sauce gets too thick, you can add a bit of additional chicken broth or water directly into the skillet to thin the sauce as desired.
Evenly sprinkle the remaining 1 cup of cheese. The cheese will melt just like this in about 5 minutes. You can cover the skillet with a lid for faster melting.
However, optionally, turn the broiler to high, and place the skillet under the broiler, and broil for about 3 to 4 minutes, or until the cheese is as golden browned as desired. Tips - This is optional, but make sure if you're broiling you don't turn your back on the stove or get distracted because food can burn in less than 1 minute under a broiler. You don't have to broil on the top rack and can broil a bit lower down which is a bit of insurance against burning.
Garnish with cilantro as desired and serve immediately. Extra meatballs will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
*If you don't want to make homemade enchilada sauce, you can used store bought red enchilada sauce. One 28-ounce can of La Victoria will be more than enough. You'll probably use about 15 to 20 ounces of it, but you can be the judge and eyeball it.**Recipe makes about 18 meatballs. The recipe serves about 4 people if this is all you're serving but if you're serving this with rice, mashed potatoes, with a salad or other sides, or as a party appetizer, you'll get more mileage out of the yield.