Tex-Mex Porcupine Meatballs

Tex-mex Porcupine Meatballs

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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


  • 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
  • 1-2
    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


  1. Combine all the ingredients in a large prep bowl.
  2. Cover and chill at least 30 minutes.
  3. PREHEAT oven to 375 degrees. Shape meat mixture into 2" balls (I use a cookie scoop to shape.)
  4. Arrange 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

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