Mexican Meatballs

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Ready In:
1hr 5mins
7-8 dozen meatballs




  • In a small bowl, mash 4 garlic cloves and 1/2 teaspoon salt to make a paste.
  • Mix together masa harina and 1/4 cup warm water in a big bowl.
  • Add the ground meats, egg, garlic paste, remaining salt, and pepper; mix well.
  • Shape meat mixture into 1-inch balls.
  • Place the balls in a 15x10 inch baking dish.
  • Bake at 350 degrees for 20-25 minutes or until browned.
  • Place tomatoes and chipotle peppers in the container of a blender; blend until smooth; press through a sieve into a bowl.
  • Heat oil in a large pot.
  • Add onion and remaining garlic that has been minced; saute and stir for 2 minutes.
  • Add tomato mixture, bouillon, and cumin; bring to a boil.
  • Lower heat, simmer, uncovered, for 10 minutes, stirring frequently.
  • Add cooked meatballs; stir gently.
  • Cook with cover on, for 10 minutes; season with additonal salt and pepper if needed.
  • Transfer meatballs and sauce to a serving bowl.

Questions & Replies

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  1. Mmylou
    This recipe turned out well but did take a bit of prep work. The sauce has a great flavor! I think the masa harina gave the meatballs an odd texture. I'll probably mix masa with the spices then add the water so that the masa gets completely mixed in instead of chunks here and there. Overall they were good.
  2. Esther N
    This took some work but the end result was well worth it I thought. I made the tomato puree the night before and refrigerated until ready to use. I made and baked the meatballs in the morning, then did the rest that evening before our party. Turned out brilliantly and tasted delicious. A smoky chipotle flavor along with the cumin made for a great taste sensation. A hit with my party guests as well. Thanks Nurse Di for a unique appetizer.



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