Tex-Mex Porcupine Meatballs

Tex-mex Porcupine Meatballs Recipe

No Photo

Have you made this?

 Share your own photo!



A recipe I simplified and adapted from one found in the cookbook 'Cowgirl Cuisine'. You can skip the chilies in adobo/Tabasco Chipotle sauce if you want (especially if serving to children) or serve on the side.


★★★★☆ 1 vote

15 Min
25 Min


Add to Grocery List

1 lb
ground beef
1 lb
ground lamb or ground pork (i used lamb)
1 small
onion, finely minced (i used white onion)
2 clove
garlic, peeled and minced
2/3 c
cooked texmati rice (you can sub: with brown texmati, indian basmati or long grain white rice)
1 tsp
cumin seeds, crushed to release oils (or 1 teaspoon ground cumin in original recipe)
1 tsp
dried mexican oregano or 1 tablespoon fresh oregano, finely minced
1/4 tsp
ground cinnamon
1/4-1/3 c
fresh mint, finely minced
chilies in adobo (if you don't have chilies in adobo use 1-2 tablespoons tabasco chipotle sauce)
2 tsp
kosher salt
1/4 tsp
ground black pepper

How to Make Tex-Mex Porcupine Meatballs


  • 1Combine all the ingredients in a large prep bowl.
  • 2Cover and chill at least 30 minutes.
  • 3PREHEAT oven to 375 degrees. Shape meat mixture into 2" balls (I use a cookie scoop to shape.)
  • 4Arrange the meatballs on a parchment lined baking sheet. Bake for approximately 25 minutes or until browned and no longer pink in the center.

Printable Recipe Card

About Tex-Mex Porcupine Meatballs

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican

Show 3 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...