¡Ole! Mexican Meatballs

It’s gettin’ hot in here.

I guess this recipe is pretty ‘merican.  If we are a melting pot, this is a melting… ball.  Balls.  Filled with spice and flavor.  A melange of two fabulous culinary cultures!

…and they’re so so so tasty.

Take your sandwiches, rice, pasta even to two countries.  I’m craving Mexican food and it’s really working with these globular forms!


Mexican Meatballs

Serves 2
Prep time 25 minutes
Cook time 15 minutes
Total time 40 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • ~1 teaspoon freshly grated ginger (optional, but it's good)
  • 4-5 tiny dried peppers
  • 1 tablespoon apple cider vinegar (or other vinegar of choice)
  • 1/2lb ground meat
  • 1/4 teaspoon dried ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt


Step 1 In a hot dry saucepan, roast the peppers until blackened on each side, about 1 minute each side. Remove from heat and immediately cover with vinegar in a small bowl. Let macerate for at least 15 minutes, preferably a few hours.
Step 2 Blend chilies until a paste is formed. If you don't want it too spicy, blend only partially so that the mixture is more liquid with the seeds whole and strain the mixture into your meatballs.
Step 3 Mix all ingredients, pepper mixture included, in large bowl. Using gloves, or making sure to wash your hands after handling the mixture, combine well with hands to verify the meatballs stick together. Form into desired size meatballs. Set aside.
Step 4 To cook, heat a bit of olive oil in a large skillet/saucepan over medium heat. Add meatballs and sear on one side until browned. Gently flip, and repeat. Once you've seared all sides, you should have some brown in the bottom of your pan. Deglaze with about 2 tbs. water to bring up the brown bits and create a sauce. Cover, reduce heat to low, and let simmer for about 10 minutes, or until cooked to your liking.
Step 5 Serve with either rice, my broccoli tortillas, or any other gluten-free bread/side of choice!


One thought on “¡Ole! Mexican Meatballs

  1. This will be family dinner my next night off. I’ll fry the rice up with peppers, toms, cilantro.
    Thank you Erica, for all the wonderful dishes/ideas you give to the rest of us.


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