Easy Tex Mex Meatballs Recipe
If you’re wondering how to spice up your weeknight dinner life, these easy Tex Mex meatballs will do the trick! Just spicy enough, but not too much. These tender, juicy, and cheesy meatballs are made with a combination of ground beef and ground pork, they’re simmered in homemade chipotle enchilada sauce, and topped with plenty of gooey melted cheese. But don’t let this recipe fool you, it’s faster and easier than you think. The meatballs come together very quickly – just toss everything in one big bowl, mix, and form the meatballs. And while the enchilada sauce is “homemade”, it’s a no-cook sauce that’s made by whizzing everything together in your blender. The meatballs simmer in this chipotle chile sauce for 15 minutes and voila, they’re done. These beef and pork Tex Mex meatballs will be a family favorite dinner recipe. Or serve them at your next potluck, game day party, tailgating party, graduation, or anytime you need a great appetizer.
Ingredients in Tex Mex Meatballs
For these juicy, cheesy, and family favorite meatballs, you’ll need the following easy to find and common fridge and pantry ingredients including the following:
Ground beef Ground pork White or yellow onion Jalapeño pepper Large egg Ritz Crackers (or breadcrumbs, crushed tortilla chips, or crushed Fritos) Garlic Cumin Salt Pepper Shredded Mexican cheese blend, divided Olive oil, for browning Cilantro, for garnishing
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
Ingredients in Homemade Chipotle Enchilada Sauce
There’s nothing quite like making your own enchilada sauce from scratch. And guess what? This chipotle-based enchilada sauce is a no-cook sauce and you add all of the following ingredients to a blender and blend. Here’s what you’ll need:
Canned diced tomatoes Chipotle chiles in adobo sauce or chipotle sauce White or yellow onion Cloves garlic Tomato paste Cumin Dried Mexican oregano Salt Pepper Reduced sodium chicken broth
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Pork and Beef Tex-Mex Meatballs
Making homemade meatballs is faster and easier than you may think! Follow my straightforward and easy steps and you’ll be devouring these Tex Mex meatballs in no time. Step 1: Combine all the meatball ingredients (use half the shredded cheese) in a large bowl, and with clean hands or a wooden spoon, mix to combine. Step 2: Use a large cookie scoop to make 2-tablespoon sized meatballs. Just take it easy and don’t overdo it! Step 3: To a large oven-safe skillet such as a cast iron skillet, add the olive oil and brown the meatballs on all sides over medium-high heat. Step 4: While the meatballs are browning, make the red enchilada sauce (see below). Step 5: Pour the sauce over the meatballs and simmer for 15 minutes. Step 6: Sprinkle the remainder of the cheese over the top. Step 7: Optionally broil until the cheese is golden brown, garnish with cilantro, and serve.
How to Make Tex Mex Meatballs with Enchilada Sauce
The chipotles in adobo enchilada sauce is super fast and easy to make! As I mentioned, no cooking, boiling, or straining later on. In fact, all you need to do is combine all the ingredients in a high speed blender and blend to combine. Add as much chicken broth as you need for the desired consistency. Pour it over the meatballs and you’re set.
Can I Use Store Bought Enchilada Sauce?
However, if you don’t want to take the time to shop for the individual ingredients in the enchilada sauce, it’s completely fine to use store bought red enchilada sauce. You’ll probably need about 2 cups (16 ounces or so) but you can eyeball it. A 28-ounce can of La Victoria or a favorite red enchilada sauce will surely be enough. If you want to make it spicier, add a teaspoon of red chili flakes or a pinch of cayenne pepper.
Is Beef or Pork Better for Meatballs?
When it comes to meatball recipes, there are so many options and ways to go with regard to what kind and quantity of proteins you use. I like the flavor and fat combination of using both ground beef and ground pork. However you can use the following protein combinations:
1 pound ground beef + 1/2 pound ground pork. This is what I do. All ground beef. I suggest using lean ground beef in the range of 90%. Not ultra lean, and not too fatty. All ground pork 1 pound ground pork + 1/2 pound ground beef Leaner proteins such as ground chicken or ground turkey. If you want to go this route, I recommend 1 pound ground chicken/turkey + 1/2 pound ground beef/pork so the meatballs aren’t dry.
Serving Suggestions for Beef and Pork Tex Mex Meatballs
If you’re serving these meatballs as their own main course – and trust me they are hearty and filling – you may want to serve them with rice to soak up all that fabulous sauce and cheese. You can also consider a side salad like Kale Caesar Salad, BLT Salad, or any favorite green salad. If you’re going to serve these meatballs at a picnic, potluck, tailgating party, game day party, or the like I don’t see any need for other sides since there will be plenty of other options to fill up the rest of your plate!
Can I Make Tex Mex Meatballs in Advance?
You can definitely prep the meatloaf mixture and form the meatballs, and refrigerate them for 48 to 72 hours before browning them and carrying on with the rest of the recipe.
Can I Make Homemade Tex Mex Meatballs in a Slow Cooker?
I didn’t design this recipe to be made in a slow cooker although after browning the meatballs in a skillet on the stove, you could transfer them to your Crock-Pot, add the sauce, and simmer on low for about 4 hours or on high for about 2 hours, or until the meatballs are cooked through and done. Add the cheese before getting ready to serve the meatballs and let it sit long enough to melt and serve it up.
Are Frozen Meatballs OK?
If you want to skip the step of making your own meatballs and want to use frozen meatballs (precooked), you can. Thaw the meatballs, add them to a skillet, smother with the enchilada sauce, and simmer. Top with cheese, allow it to melt and/or broil, and serve.
Storing Leftover Tex Mex Meatballs with Enchilada Sauce
These easy Tex Mex meatballs and chipotle enchilada sauce will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave for a minute or so before serving the leftover.
Tips for the Best Meatballs
Cookie Scoop
I always recommend using a large cookie scoop when making meatballs not only to keep them visually equal in size. But a uniform size also ensures even cooking so they all cook at the same rate. Two tablespoons is my preferred size but you can decide.
Smaller Meatballs
You can also make them smaller, about 1 tablespoon in size, if you prefer smaller meatballs or want to stretch the yield. They’ll cook quicker so keep an eye on them earlier than you would with slightly larger meatballs.
Enchilada Sauce
As I mentioned above, you don’t have to make your own and can use store bought red enchilada sauce. If you want to save some time and hassle of purchasing a variety of ingredients for homemade enchilada sauce, then I recommend using store bought and you can always doctor it up with extra spices if desired.
Chicken Broth
If you’re making your own red sauce, you’ll need about 1 cup of chicken broth to start with, blend, and if it’s too thick, add more chicken broth to thin it out to your desired consistency. Homemade sauce tends to be thicker and with slightly more texture (unless you strain it; it’s a pain – not recommended or worth it) so just thin it out with the broth as you see fit. Use reduced sodium chicken broth to control the overall sodium level of the dish.
Broiling
As I mentioned above, this is an optional step but is nice for browning up that cheese on top. If you choose to broil there are three cardinal rules:
More Easy Meatball Recipes:
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