If you are craving something truly comforting and bursting with flavor, you are going to love this Easy Baked Mexican Meatballs Recipe. These meatballs strike the perfect balance between juicy, spicy, and tangy thanks to roasted poblano peppers, crispy Fritos, and a rich enchilada sauce. Baking them instead of frying keeps things simple but still delivers all the tender, smoky goodness that makes this dish an irresistible crowd-pleaser. Whether you’re serving them as a hearty main or a festive appetizer, these meatballs bring a taste of vibrant Mexican flavors straight to your kitchen in a way that feels both fun and surprisingly easy.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, making the Easy Baked Mexican Meatballs Recipe not just delicious but straightforward. From the smoky poblano giving a subtle heat, to the crushed Fritos adding texture, it’s a simple but magical lineup of staples that come together beautifully.
- Poblano pepper: Roasting it brings out a smoky sweetness that defines the flavor.
- Fritos (1 1/2 cups): Crushed for that wonderful corn crunch that keeps the meatballs from getting dense.
- Milk (1/4 cup): Adds moisture and helps soften the Fritos for perfect binding.
- Small onion: Chopped to add subtle sharpness and sweetness.
- Garlic cloves (2-3): Essential for an aromatic punch.
- Cilantro (1/2 cup firmly packed): Brightens the dish with a fresh herbaceous note.
- Eggs (2): The glue that holds everything together.
- Kosher salt (1 1/2 tsp): Seasoning is key to enhance all the flavors.
- Black pepper (1/2 tsp): Adds just the right touch of heat.
- Ground beef (2 pounds): The hearty foundation, juicy and flavorful.
- Red enchilada sauce (20 ounces): Rich and tangy, this sauce is what brings those classic Mexican flavors to the dish.
- Chicken broth (2 cups): Thins out the sauce and adds savory depth.
- Sugar (1 tablespoon): Balances acidity in the sauce for a perfectly rounded taste.
How to Make Easy Baked Mexican Meatballs Recipe
Step 1: Roast the Poblano Pepper
Turn your broiler on high and position the rack about 5-6 inches from the heat. Place the poblano on foil and broil for 6-8 minutes, turning every 1-2 minutes until the skin is blistered and blackened. This roasting step is key to infusing that wonderful smoky flavor.
Step 2: Steam and Peel
Transfer the hot poblano to a sealed ziplock bag and let it steam for 10 minutes. This makes peeling a breeze. After that, peel off the skin, then remove the stem and seeds to soften the pepper’s bite.
Step 3: Prepare for Baking
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray it with nonstick spray to ensure the meatballs come off easily later on.
Step 4: Make Fritos Crumbs and Soak
Using a food processor or blender, crush the Fritos into small crumbs — about 1/2 cup crumbs from 1 1/2 cups whole Fritos. Mix the crumbs with 1/4 cup milk and let them soak for a few minutes. This adds moisture and a slightly salty, corn-chip crunch inside the meatballs.
Step 5: Chop Vegetables and Poblano
Without rinsing, pulse the onion, garlic, cilantro, and peeled poblano in the processor until finely chopped. This colorful mix packs tons of fresh, savory flavor that will brighten up the meatball mix.
Step 6: Combine Ingredients
Stir the poblano mixture into the bowl with the soaked Fritos. Add the eggs, kosher salt, and black pepper, stirring well to combine.
Step 7: Mix in the Ground Beef
Gently fold in the ground beef using your hands. Be careful not to overwork the meat, or the meatballs could become tough – just mix until everything is evenly combined.
Step 8: Shape the Meatballs
Form the mixture into roughly 1 1/2 inch meatballs – you should get about 35. Keeping them uniform in size helps them cook evenly.
Step 9: Bake the Meatballs
Arrange the meatballs on the prepared baking sheet and bake at 400 degrees for 10-12 minutes until lightly browned on top.
Step 10: Prepare the Sauce and Simmer
While the meatballs bake, combine the enchilada sauce, chicken broth, and sugar in a large pot. Bring the mixture to a simmer over high heat.
Step 11: Combine and Cook Together
Transfer the cooked meatballs from the baking sheet into the simmering sauce. Bring to a boil gently, avoiding too much stirring to keep the meatballs intact. Once boiling, reduce to medium heat and let it simmer for 15-20 minutes until the sauce thickens beautifully.
How to Serve Easy Baked Mexican Meatballs Recipe
Garnishes
Freshly chopped cilantro and a sprinkle of crumbled queso fresco are perfect garnishes that add an herby brightness and creamy contrast. For a little extra zing, a squeeze of lime juice over the top never hurts!
Side Dishes
These meatballs pair wonderfully with a side of Mexican street corn, warm tortillas, or even a crisp green salad tossed with lime vinaigrette. Each side complements the tender, saucy meatballs without overpowering their savory charm.
Creative Ways to Present
Try serving the meatballs as a party appetizer with extra Fritos on the side for scooping. Or transform them into tasty sliders with mini buns and avocado slices. No matter how you plate them, they will steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Keep leftover meatballs in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even better leftovers.
Freezing
You can freeze cooked meatballs in their sauce in a sealed container for up to 3 months. This is a fantastic way to save your Easy Baked Mexican Meatballs Recipe for a no-fuss dinner later on.
Reheating
Reheat leftovers gently on the stove over low heat until warmed through, stirring occasionally to avoid sticking. You can also microwave them covered for about 2-3 minutes, stirring halfway.
FAQs
Can I use a different type of pepper instead of poblano?
Absolutely! While poblano peppers add a unique smoky flavor, mild bell peppers or Anaheim peppers can be used. Just keep in mind the flavor and heat level may change slightly.
What if I don’t have Fritos, is there an alternative?
If you’re out of Fritos, crushed tortilla chips or cornflakes work well as a substitute to provide that crispy texture inside the meatballs.
Can I make these meatballs gluten-free?
Yes! Fritos are naturally gluten-free, so as long as all your other ingredients are gluten-free, this recipe fits perfectly into a gluten-free diet.
Is it possible to use ground turkey or chicken instead of beef?
Certainly! Ground turkey or chicken can be used, but be mindful they’re leaner, so the meatballs may be less juicy. Adding a bit of olive oil or an extra egg can help keep them moist.
Can I bake the meatballs and then freeze them before cooking in the sauce?
Definitely. You can bake the meatballs, then freeze them on a tray before transferring to a bag. When ready, thaw and simmer them in the sauce as directed for a quick meal.
Final Thoughts
This Easy Baked Mexican Meatballs Recipe is one of those dishes that instantly feels like a warm hug from the inside out. The smoky poblano, tangy enchilada sauce, and crispy Fritos make every bite exciting and comforting at the same time. Whether you’re cooking for a family dinner or a gathering with friends, giving this recipe a try will add a deliciously exciting new favorite to your lineup. So why wait? Grab your ingredients, follow along, and enjoy the magic of homemade Mexican meatballs baked to perfection!
Print
Easy Baked Mexican Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 35 meatballs, serving 8
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
These Easy Baked Mexican Meatballs are a flavorful and satisfying dish featuring roasted poblano peppers, ground beef, and a zesty enchilada sauce. Perfect for a family dinner or as a delicious appetizer, these meatballs are baked to a light brown and simmered in a rich sauce for a comforting Mexican-inspired meal.
Ingredients
Meatballs
- 1 poblano pepper
- 1 1/2 cups Fritos
- 1/4 cup milk
- 1 small onion (chopped into a few chunks)
- 2–3 garlic cloves
- 1/2 cup cilantro (firmly packed)
- 2 eggs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 pounds ground beef
Sauce
- 20 ounces red enchilada sauce
- 2 cups chicken broth
- 1 tablespoon sugar
Instructions
- Broil the Poblano Pepper: Turn the broiler on high and arrange the rack about 5-6 inches below. Place the poblano on foil on a baking sheet. Broil for 6-8 minutes, turning every 1-2 minutes until the skin is blistered and blackened.
- Steam and Peel: Remove the pepper and place it in a sealed ziplock bag to steam for 10 minutes. Then peel off the skin, and remove stem and seeds.
- Preheat Oven: Set the oven to 400°F (204°C) to prepare for baking the meatballs.
- Prepare Baking Sheet: Line a large baking sheet with aluminum foil and spray with nonstick spray. Set aside.
- Crush the Fritos: Use a food processor or blender to crush the Fritos into small crumbs. You need about 1/2 cup crumbs from 1 1/2 cups whole Fritos. Place crumbs in a large bowl and mix with 1/4 cup milk. Let soak for a few minutes.
- Process Vegetables: Without washing the food processor, add onion chunks, garlic cloves, cilantro, and roasted poblano pepper (skin, seeds, and stem removed). Pulse until finely chopped.
- Combine Poblano Mixture and Fritos: Add the chopped mixture to the soaked Fritos and mix well.
- Add Seasonings and Eggs: Stir in 2 eggs, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper to the mixture.
- Add Ground Beef: Use your hands to gently fold the ground beef into the mixture until just combined. Avoid overmixing to keep meatballs tender.
- Shape Meatballs: Form 1 1/2-inch diameter meatballs, yielding about 35 meatballs. Ensure uniform size for even cooking.
- Bake Meatballs: Place meatballs on prepared baking sheet and bake at 400°F for 10-12 minutes until lightly browned on top.
- Prepare Sauce: In a large pot on the stove, combine 20 ounces red enchilada sauce, 2 cups chicken broth, and 1 tablespoon sugar. Bring to a simmer over high heat.
- Add Meatballs to Sauce: Remove meatballs from baking sheet using a fork, scraping off excess fat. Add meatballs to the pot with the sauce, even if sauce is not hot.
- Boil Meatballs and Sauce: Bring the meatballs and sauce to a boil over high heat. Avoid stirring too much to prevent breaking the meatballs. Scrape the spoon along edges and bottom as needed.
- Simmer to Thicken: Reduce heat to medium and simmer for 15-20 minutes until sauce thickens and flavors meld.
- Serve: Serve these meatballs as a delicious appetizer with scoop Fritos or as a main dish with your choice of sides.
Notes
- Ensure to peel the poblano pepper properly to avoid bitter skin in the meatballs.
- Do not overmix the meatball mixture to keep them tender and juicy.
- Use a uniform size when shaping meatballs for even baking.
- Scraping fat off the meatballs before adding to the sauce helps reduce greasiness.
- The sauce can be adjusted for spiciness by using mild or hot enchilada sauce.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
