Mexican Meatballs

Lillian Russo


I tried these delicious little meatballs when I saw them on a cooking site! They were very popular and everyone on the site who tried this recipe loved them! I'm posting the recipe the way I made them and I'm adding my photo. I served these as cocktail meatballs and my guests loved them too!

The original recipe was posted by a cook known as Rosemaryblue.

★★★★★ 1 vote
20 Min
25 Min


2 lb
lean ground beef
2 c
crumbled corn bread
1/2 tsp
kosher salt
3/4 tsp
1/4 c
finely chopped onions
2 large
cloves garlic-minced
16 oz
mild salsa-divide in half
1/4 c
mild taco sauce-divide in half
1/2 tsp
cayenne pepper-divide in half
8 oz
can tomato sauce
1 Tbsp
chili powder
4 oz
can mild chopped green chilies
2-8oz. pkg
jalapeno jack cheese-cut into 60 small cubes
*note...instead of using cheese cubes you can shred 8oz. of the cheese and just sprinkle it on top of the meatballs during baking


1In a large bowl combine corn bread crumbs, onion, garlic, cumin, salt, chili powder, green chilies and 1/2 the salsa, 1/2 the taco sauce and 1/2 the cayenne pepper,
2Add ground beef and mix well.
3Shape into 1 inch little meatballs and form the meatballs around each cheese cube. Make sure none of the cheese is exposed.
4Place in baking pan.
5Bake at 350 degrees, uncovered for about 15 minutes.
6Meanwhile in a small saucepan heat the tomato sauce and the remaining salsa, taco sauce and cayenne pepper. Heat til simmering then pour over cooked meatballs and bake for another 10 minutes.
7To serve, stick one toothpick into each meatball, pour sauce from baking dish on top. And serve warm.

About Mexican Meatballs