Tex-Mex Meatballs in Spicy Chipotle Tomato Sauce
These Tex-Mex meatballs are the perfect one-skillet dinner. With juicy, spiced beef meatballs simmered in a rich, smoky tomato sauce, they're a delicious and straightforward Southwest-style meal!
Ingredients
- 2 tablespoons olive oil, divided
- ½ cup onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 teasooon EACH: cumin, smoked paprika, and oregano
- ¾ teaspoon salt
- 1 lb ground beef
- ¼ cup crushed tortilla chips
- 2 tablespoons cilantro, chopped
- 28 ounce can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, seeded and minced
- 2 tablespoons adobo sauce
- ½ teaspoon sugar
- Freshly squeezed lime juice and chopped cilantro, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.½ cup onion, 1 jalapeño, 2 cloves garlic, 1 teasooon EACH: cumin, smoked paprika, and oregano, ¾ teaspoon salt
- Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.1 lb ground beef, ¼ cup crushed tortilla chips, 2 tablespoons cilantro
- Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
- To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.28 ounce can fire-roasted tomatoes, 2 chipotle peppers in adobo sauce, 2 tablespoons adobo sauce, ½ teaspoon sugar
Notes
Can I use store-bought meatballs instead? While you can use store-bought meatballs in a pinch, remember that they won't be as flavorful. For the best Tex-Mex meatballs, I recommend making them from scratch, as the recipe has a lot of flavor. It's worth the extra work!
Storage: When sealed in a covered container, the meatballs and tomato sauce will keep for 4-5 days in the fridge and up to 2 months in the freezer.
Serving: 3 meatballs and ¼ of the sauce, Calories: 341kcal, Carbohydrates: 20g, Protein: 27g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 2487mg, Potassium: 473mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1245IU, Vitamin C: 10mg, Calcium: 106mg, Iron: 5mg