So I have to confess, I was originally on a mission to create a recipe for Mexican Meatloaf. I had all of the ingredients out on the counter and was ready to go but I was struggling to show any signs of enthusiasm. I apologize to all of the meatloaf fans out there, but I just can’t get excited about it, even when it’s Mexican inspired.
So instead I created something that makes me very excited, meatballs! Yes they contain all of the ingredients I had planned on putting in the meatloaf, but come on, meatballs are just so much more fun (and kid friendly too!).
Ok so what makes these meatballs Mexican? They contain red onion, jalapenos, cilantro and lots of cumin, paprika and chili. I find that using a combination of meats makes the meatballs much more tender and soft, so I used a 50/50 mix of ground beef and either ground pork, turkey or chicken, whichever you prefer.
To keep the meatballs as healthy as possible, I baked them in the oven for 30 minutes until lightly golden on the outside and perfectly cooked in the center.
Although the sauce is tomato based, it is also Mexican inspired with the rich spice of ancho chilli and cumin. It is cooked down for 30 minutes until it’s thick and incredibly rich in flavour. To keep this recipe SCD legal I used dried ancho chillies, which I soaked in hot water for 10 minutes and then pureed, but you could also use ancho chili paste or alternatively chipotle peppers in adobo sauce.
I served the meatballs smothered in the sauce on top of Mexican Cauliflower Rice and it was sooooo good. This recipe makes a big batch of meatballs (approx 25-30) so there will be more then enough leftover to freeze coated in the sauce, perfect for an easy mid week dinner.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 500 grams ground beef
- 500 grams ground pork (or chicken/turkey)
- 1 small red onion, finely diced
- 3 cloves garlic, crushed
- 1 green pepper, grated
- 2-3 tbsp finely diced jalapeños
- ½ cup chopped fresh cilantro
- 1 tbsp cumin
- ½ tbsp paprika
- ½ tsp chili powder
- 2 eggs
- ¼ cup almond flour
- ¼ tsp salt
- ¼ tsp pepper
- 1 onion, finely chopped
- 2 cloves garlic
- 1 tsp oil
- 2 14-oz cans chopped tomatoes
- 1½ cups beef stock
- 1½ tbsp cumin
- 1 dried ancho chili (or alternatively 1 tbsp chipotle paste)
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a bowl combine all of the ingredients for the meatballs. Using your hands work the ingredients together until they are well combined.
- Roll the mixture into balls approximately the size of a golf ball (4cm in diameter) and place the rolled meatballs on a parchment paper lined baking sheet. The recipe should make approximately 25 meatballs.
- Bake the meatballs in the oven for approximately 25 minutes, flipping them half way through cooking to ensure they brown evenly.
- While the meatballs are cooking prepare the sauce. Heat the oil in a pot and cook the onion and garlic for 3 to 4 minutes until the onion becomes translucent. Add in the tomatoes, beef stock and cumin.
- If using dried ancho chili, let them soak for about 5 minutes in boiling water and then transfer to a blender along with a splash of the soaking water and blend into a puree.
- Add 1 tbsp of the blended ancho chili paste or chiptole paste to the sauce and let simmer for 30 minutes until the liquid has reduced and the sauce has thickened. Taste the sauce and adjust the flavour by adding more chili paste or cumin if desired.
- Serve the meatballs coated in the sauce and sprinkled with fresh cilantro. Enjoy!