Mexicali Meatballs

Recipe by cuisinebymae

This is so good! Lots of flavour. The meatballs are a wonderful texture. There is lots of sauce, so serve plenty of rice, pasta, etc., to catch it.

Top Review by Out of the Blue

We really enjoyed these meatballs. I ended up with 25 meatballs, of which we ate about half tonight. The leftovers are now in the freezer for another delicious meal soon. The next time, I'll add some red pepper flakes to the sauce as we like our food a bit spicier. The instructions didn't mention when to add the water, so I added it at the same time as the beef broth. I served the meatballs and sauce over rice with steamed brocoli on the side. Thanks for posting.

Ingredients Nutrition


  1. For meatballs: Make crumbs of crackers.
  2. Combine crackers, salt, chili powder, pepper flakes, milk, and egg.
  3. Stir in onions and green pepper.
  4. Add ground beef and mix well.
  5. Form into 30-35 meatballs.
  6. Heat oil in a skillet.
  7. Add meatballs and fry over medium heat until done.
  8. Remove from pan.
  9. Drain grease from pan and wipe out with a paper towel.
  10. For the sauce: Heat oil in same skillet meatballs were cooked in.
  11. Saute garlic, onion, and celery until soft.
  12. Stir in the flour.
  13. Gradually stir in the beef broth, stirring well.
  14. Stir in tomato sauce, chili powder, cumin, and pepper.
  15. Cook until well combined and bubbly.
  16. Add meatballs.
  17. Simmer, uncovered, 15-20 minutes, until sauce is a suitable consistency.

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