Juicy Mexican pork meatballs covered in an addicting roasted tomato and smoky chipotle sauce. Ready from start to finish in only 40 minutes, they make a delicious weeknight dinner served over rice, veggies, or in a sandwich!
Satisfy your sweet tooth with this easy-to-make recipe for Mexican Meatballs.
1. Info for Mexican Meatballs
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 4
2. Ingredients for Mexican Meatballs
- 1 pound ground pork
- 1/2 cup plain breadcrumbs
- 1 egg (beaten)
- 1/4 medium onion (minced, about 1/4 cup)
- 2 cloves garlic (minced, about 1 tsp)
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 tablespoons olive oil
- 8 Roma tomatoes
- 3 cloves garlic
- 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce)
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon Mexican oregano
- chopped cilantro
3. Directions:
- Line a baking sheet with aluminum foil and place tomatoes on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
- Broil the tomatoes for 3-4 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatoes and broil for another 3-4 minutes, or until the skin is blackened and blistered on all sides. Remove from the oven and set aside.
- Preheat the oven to 450°F.
- Add ground pork, breadcrumbs, egg, onion, 2 cloves garlic, 1 tsp salt, cumin, and coriander to a large mixing bowl. Gently combine using your hands until everything is just mixed. Be careful not to overmix or they may come out tough.
- Shape the mixture into 16 meatballs and set aside.
- Heat olive oil in a large cast-iron skillet (or other oven-safe skillet) over medium-high heat. Add meatballs to the skillet and sear until golden brown on one side, about 1-2 minutes.
- Flip the meatballs over and transfer the skillet to the oven. Bake for 8 minutes, or until the internal temperature of the meatballs reach 160F.
- While meatballs are baking, add the roasted tomatoes, 3 cloves garlic, chipotle peppers, adobo sauce, oregano, and 1 tsp salt to a large blender. Blend until smooth, or pulse a few times if you prefer a chunky sauce.
- Remove the skillet from the oven and pour the chipotle tomato sauce on top. Be careful of any splatters since the skillet will be very hot!
- Stir the sauce in the skillet and let it sit and cook with the residual heat for 2 minutes. Garnish meatballs with chopped cilantro and serve.
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