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tex mex tacos with rice and avocado slices in a black bowl
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3.43 from 7 votes

Tex Mex Meatballs Recipe

Tex Mex meatballs are simmered in a thick, tangy chipotle sauce and served on a bed of rice with creamy avocado slices. This healthy-ish dinner reheats easily, and is a crowd-friendly weeknight meal that’s filled with sweet-smoky flavor.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Tex Mex
Keyword: easy dinner, family friendly, gluten free, Mexican
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $10.00

Equipment

  • Mixing Bowl
  • Saute Pan

Ingredients

Meatballs:

  • 1/4 cup white onion, grated or minced
  • 1 cup very finely crushed tortilla chips (make sure these are very finely crushed so you don't have large pieces in your meatballs)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder (do not use garlic salt or the meatballs will be too salty)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 Tablespoons tomato paste
  • 1 pound lean ground beef
  • 1 large egg

Sauce:

  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons adobo sauce (from a small can of Chipotle peppers in adobo)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 15 ounce can tomato sauce
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Kosher salt

To serve:

  • 4 cups cooked rice
  • 1 avocado, sliced
  • 1/4 cup cilantro leaves

Instructions

  • To make the meatballs, in a large mixing bowl, stir together the minced onion, crushed tortilla chips, and 1/2 teaspoon each of kosher salt, garlic powder, dried oregano, and black pepper. Add tomato paste, ground beef, and egg.
  • Gently combine everything with a spoon or clean hands. Form mixture into 1.5-inch balls, placing then on a baking sheet or clean plate as you make them. (Tip: If the mixture sticks to your hands, rub some cooking oil between your hands first.)
  • Refrigerate the meatballs while you make the sauce (this will help them to hold their shape).
  • Heat the olive oil in a large saute pan over medium heat. (Note: be sure to use a large enough pan to hold both the sauce and the meatballs.) Add the garlic, adobo sauce, chili powder, and ground cumin and cook until fragrant, 1 to 2 minutes.
  • Add all of the remaining sauce ingredients and bring to a simmer. When the sauce is simmering, gently add the meatballs to the sauce. Stir to coat.
  • Cover the lid with a pan or foil and reduce the heat to low-medium. Simmer the meatballs in sauce until cooked through, about 15 minutes.
  • Serve the meatballs immediately over rice with avocado slices and cilantro leaves.

Nutrition

Calories: 623kcal | Carbohydrates: 73g | Protein: 34g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 1277mg | Potassium: 906mg | Fiber: 7g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 5mg