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

How to Make Mexican Meatballs


  1. In 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,
  2. Add ground beef and mix well.
  3. Shape into 1 inch little meatballs and form the meatballs around each cheese cube. Make sure none of the cheese is exposed.
  4. Place in baking pan.
  5. Bake at 350 degrees, uncovered for about 15 minutes.
  6. Meanwhile 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.
  7. To serve, stick one toothpick into each meatball, pour sauce from baking dish on top. And serve warm.

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