Grilled Mexican Meatball Recipe

Name: Grilled Mexican Meatball Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250 g / 8oz ground beef (mince); 250 g / 8oz ground pork (mince, or substitute with more ground beef); 1 large egg; 50 g / 1.75 oz plain corn chips (or substitute with breadcrumbs + 1/4 tsp salt (Note 2)); 3 tablespoons fresh coriander (cilantro, finely chopped (substitute with chives or parsley)); 2 teaspoons fresh jalapeño (seeds removed and finely minced (omit or reduce for less heat)); 3 tablespoons fresh parsley (finely chopped (optional)); 1/2 red onion (grated finely using a box grater); Oil spray (preferably olive oil for cooking); 1 1/2 teaspoons ground cumin; 1 teaspoon chipotle powder (substitute with more smoked paprika, reduce for a milder taste (Note 3)); 1 teaspoon ground coriander; 1 teaspoon garlic powder (or 1/2 fresh garlic clove, finely grated); 1/2 teaspoon paprika (hot for spiciness, or sweet paprika for milder taste, or use more chipotle powder); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 cloves garlic (finely minced); 1 chipotle pepper from a can of Chipotle in Adobo sauce (finely chopped (add another for extra heat and flavor) (Note 4)); 1 teaspoon Adobo Sauce from the chipotle can; 800 g / 24oz crushed tomatoes; 1 teaspoon sugar (to balance acidity); 1 tablespoon fresh coriander (cilantro, roughly chopped); Fresh coriander (cilantro leaves, whole); Shredded cheese; Sour cream; Guacamole (or simply diced, mashed, or sliced avocado); Cooked rice (for serving)

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Before diving into the glorious world of grilled Mexican meatballs, let’s chat about what to pair them with. These meatballs are versatile and delicious on their own, but they shine even brighter when you have the right accompaniments. Here are some ideas:

This light and zesty rice adds a refreshing touch that complements the bold flavors of the meatballs. The cilantro and lime provide a bright contrast.

The sweetness of corn mixed with diced tomatoes, onions, and jalapeños makes a fantastic side. It’s fresh, crunchy, and bursting with flavor.

This is great for balancing the spice of the meatballs. Creamy avocados, mixed greens, and a squeeze of lime can make a satisfying side.

Some grilled zucchini, bell peppers, or asparagus can enhance your meal. The smokiness pairs well with the grilled meatballs.

I have a confession. I love meatballs. Meatballs have a comforting and satisfying nature that makes them universally appealing. Add some Mexican-inspired flair, and you’ve got yourself a delightful dish that will have everyone asking for seconds. Grilled Mexican meatballs combine juicy meats, spices that pack a punch, and a fun twist on a classic favorite.

My journey to nailing this recipe was filled with flavors, techniques, and a bit of trial and error. Today, I want to share that experience with you, along with some tips to create mouthwatering grilled Mexican meatballs.

Table of Contents

What Are Grilled Mexican Meatballs?

At their core, grilled Mexican meatballs combine traditional meatball ingredients like ground meat and seasonings, but with an infusion of Mexican flavors. This dish typically features a combination of beef and pork with spices such as cumin, chipotle powder, and fresh herbs. Topped with a zesty chipotle sauce, they become the highlight of any meal.

I can’t help but remember the first time I had something similar at a street vendor in Mexico. The delicious, smoky flavor lingered in my memory. Every bite was a mini fiesta. Now, thanks to a little trial and a lot of error, this recipe brings that experience right into my kitchen.

Why This Recipe Works

This recipe works wonderfully for several reasons. First, the choice of meats brings out the best flavor. Beef lends a rich taste, while pork adds moisture. The spices create depth, ensuring each bite is bursting with flavor.

Then there’s the grilling aspect. Grilling not only gives the meatballs a smoky flavor, it also creates a lovely char that deepens their taste profile. Plus, who doesn’t love that satisfying grill mark?

And let’s not forget the accompaniments, especially the chipotle sauce. This sauce adds the right kick to the meatballs, balancing them perfectly. I like to think of it as the cherry on top of an already superb dessert!

What You’ll Need to Make This Dish

Here’s what you’ll need to gather for your grilled Mexican meatballs. I promise it’s worth it!

250g ground beef
250g ground pork (or more ground beef)
1 large egg
50g plain corn chips (or breadcrumbs)
Fresh coriander (cilantro) and parsley
Fresh jalapeño
Grated red onion
A range of spices: cumin, chipotle powder, paprika, garlic powder, salt, and pepper
Ingredients for chipotle sauce: olive oil, garlic, crushed tomatoes, sugar
Optional toppings: fresh cilantro, shredded cheese, sour cream, guacamole

Making Grilled Mexican Meatballs

Ready to create some magic in the kitchen? Making grilled Mexican meatballs might sound complex, but it’s straightforward.

You mix your ingredients, shape them into delightful balls, and then grill them to perfection. The real fun, I promise, is in the eating! Now, let’s walk through the detailed steps together.

Step-by-Step Instructions

Step 1: Gather Your Ingredients

Start by gathering all the ingredients listed above. A well-organized kitchen is half the battle won. You’ll have everything at hand for those delicious meatballs without having the chaotic searching for ingredients.

Step 2: Prepare the Meat Mixture

In a large bowl, combine the ground beef, ground pork, egg, crushed corn chips or breadcrumbs, chopped herbs, minced jalapeño, and grated onion. The corn chips provide a great texture.

Step 3: Add the Spices

Now, sprinkle in the ground cumin, chipotle powder, garlic powder, paprika, salt, and pepper. These spices will add a lovely kick. Don’t be shy; mix everything together thoroughly. Your hands are your best tools, so get in there and blend everything until it’s well combined.

Step 4: Shape the Meatballs

Next, wet your hands to prevent sticking and start shaping the mixture into meatballs. Aim for uniform sizes so they cook evenly on the grill. I usually make about 18-24 meatballs depending on the size. Size definitely matters here!

Step 5: Preheat the Grill

While you’re shaping the meatballs, preheat your grill to a medium-high heat. This should take about 10 minutes. You want it hot enough to sear the meatballs but not so hot they scorch immediately.

Step 6: Grill the Meatballs

Once your grill is ready, place the meatballs on the grill rack, making sure they are spaced apart. Grill for about 6-8 minutes on each side, or until they are cooked through and have those beautiful grill marks.

Step 7: Prepare the Chipotle Sauce

While the meatballs are grilling, let’s whip up that sauce. Heat olive oil in a saucepan, add minced garlic, and sauté until fragrant. Then, add the chopped chipotle pepper and adobo sauce. Stir in the crushed tomatoes, a teaspoon of sugar, and let it simmer on low for about 10-15 minutes, allowing the flavors to meld together.

Step 8: Serve and Enjoy!

Once the meatballs are cooked, pull them off the grill. Serve them drizzled with that spicy chipotle sauce. You can garnish with fresh herbs and sides you prepared earlier. Don’t forget to sit back and appreciate your culinary creation—you’ve earned it!

Tips for Making the Best Grilled Mexican Meatballs

Don’t Overmix: When combining the ingredients, mix just until everything is blended. Overmixing can lead to dense meatballs.
Keep it Cool: If you can, let your meatball mixture chill in the refrigerator for about 30 minutes before shaping. This helps them hold together.
Use a Thermometer: The best way to know if your meatballs are done is to use a meat thermometer. The internal temperature should read at least 160°F (71°C).
Check for Flavor: Before you form all your meatballs, cook a small patty of the mixture to taste. Adjust seasoning as necessary.
Avoid Sizzling: If the meatballs are sizzling and splattering on the grill, lower the heat. You want that nice char without the mess.

How to Store Leftovers

Leftover grilled Mexican meatballs can easily be stored. Allow them to cool completely, then place them in an airtight container. They can be kept in the refrigerator for about 3-4 days.

For longer storage, consider freezing. They will last up to 3 months in the freezer. Be sure to thaw them overnight in the refrigerator before reheating.

Suggestions for Serving Grilled Mexican Meatballs

Taco Night: These meatballs make for an excellent taco filling. Just slide them into warm tortillas, top with fresh veggies, and drizzle with your chipotle sauce—Voila, taco night is set!
Meatball Skewers: Slide the grilled meatballs onto skewers with colorful bell peppers and onions for a beautiful presentation at your cookout.
Meatball Sub: For a hearty option, place the meatballs in a fresh sub roll, smother with cheese and chipotle sauce, and melt in the oven.
Nacho Topping: Crumble the meatballs over a plate of tortilla chips, drizzle with cheese, jalapeños, and guacamole for a fantastic nacho extravaganza.

Ingredient Alternatives

Sometimes, we find ourselves missing an ingredient. No worries at all; here are some substitutes you can use:

Ground Beef: Ground Turkey can be an excellent lower-fat alternative that still delivers flavor.
Corn Chips: If you’re out of corn chips, breadcrumbs are a perfect replacement. Just mix in a smidge of extra salt to taste.
Jalapeño: If you want to skip the heat, bell peppers work well. They offer a sweet crunch without the spice.
Chipotle Powder: For a milder flavor, use smoked paprika. This gives you that smoky depth without as much heat.

Grilled Mexican Meatball Recipe

Ann Jones

I have a confession. I love meatballs. Meatballs have a comforting and satisfying nature that makes them universally appealing.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Mexican

Servings Servings

Calories 250 kcal

Equipment

Grill

Ingredients

Meatballs

250 g / 8oz ground beef mince
250 g / 8oz ground pork mince, or substitute with more ground beef
1 large egg
50 g / 1.75 oz plain corn chips or substitute with breadcrumbs + 1/4 tsp salt (Note 2)
3 tablespoons fresh coriander cilantro, finely chopped (substitute with chives or parsley)
2 teaspoons fresh jalapeño seeds removed and finely minced (omit or reduce for less heat)
3 tablespoons fresh parsley finely chopped (optional)
1/2 red onion grated finely using a box grater
Oil spray preferably olive oil for cooking

Mexican Meatball Spices

1 1/2 teaspoons ground cumin
1 teaspoon chipotle powder substitute with more smoked paprika, reduce for a milder taste (Note 3)
1 teaspoon ground coriander
1 teaspoon garlic powder or 1/2 fresh garlic clove, finely grated
1/2 teaspoon paprika hot for spiciness, or sweet paprika for milder taste, or use more chipotle powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Chipotle Sauce

2 tablespoons olive oil
2 cloves garlic finely minced
1 chipotle pepper from a can of Chipotle in Adobo sauce finely chopped (add another for extra heat and flavor) (Note 4)
1 teaspoon Adobo Sauce from the chipotle can
800 g / 24oz crushed tomatoes
1 teaspoon sugar to balance acidity
1 tablespoon fresh coriander cilantro, roughly chopped

Toppings & Garnishes (choose as desired)

Fresh coriander cilantro leaves, whole
Shredded cheese
Sour cream
Guacamole or simply diced, mashed, or sliced avocado
Cooked rice for serving