Mexican meatballs are one of those recipes that sound fancy but come together with simple pantry staples and about 45 minutes of your time. These easy baked Mexican meatballs are loaded with roasted poblano pepper, crushed Fritos, and fresh cilantro, then simmered in a rich enchilada sauce until every bite is packed with bold Tex-Mex flavor. I made these for a game day party once and the plate was empty before halftime.
The first time I roasted a poblano pepper in my own kitchen, I thought it would be complicated. It took less than 10 minutes under the broiler and made the whole house smell incredible. That smoky, slightly sweet pepper is what sets these Mexican meatballs apart from anything you have had before. The crushed Fritos add a subtle corn crunch that works like a corn tortilla tucked right inside the meat. Simmered in enchilada sauce and chicken broth, the finished result is saucy, hearty, and seriously satisfying. Make this tonight!
Table of Contents
Ingredients for Mexican Meatballs
I always use freshly packed cilantro and real jarred garlic for this recipe because the aromatics are what give these meatballs their depth. In my experience, quality enchilada sauce makes a big difference here, so pick one you actually enjoy eating. Here is everything you need:
- 1 poblano pepper
- 1 1/2 cups Fritos corn chips (crushed into about 1/2 cup crumbs) – I recommend using original Fritos for that classic corn flavor
- 1/4 cup milk
- 1 small onion (chopped into chunks)
- 2 to 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 – my preference is 80/20 ground beef for the best moisture and flavor
- 20 ounces red enchilada sauce (mild or spicy, your choice)
- 2 cups chicken broth
- 1 tablespoon sugar – in my experience this small amount balances the acidity of the enchilada sauce perfectly
Step-by-Step Instructions
I recommend reading through the full recipe before starting since the broiler, oven, and stovetop all come into play at different stages. Getting organized upfront makes this recipe feel effortless.
Step 1: Set your broiler to high and position the top rack 5 to 6 inches below the heat. Place the poblano pepper on a foil-lined baking sheet. Broil for 6 to 8 minutes, turning every 1 to 2 minutes with tongs, until the skin is completely blistered and blackened on all sides.
Step 2: Transfer the pepper immediately to a sealed zip-lock bag and let it steam for 10 minutes. This loosens the skin and makes peeling easy. Open the bag, peel off the charred skin, and remove the stem and seeds. Set the roasted pepper aside.
Step 3: Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil and coat with nonstick spray.
Step 4: Pulse the Fritos in a food processor until you have about 1/2 cup of fine crumbs. Transfer to a large bowl, add the milk, stir together, and let soak for a few minutes so the crumbs soften slightly.
Step 5: Without rinsing the food processor, add the onion, garlic, cilantro, and roasted poblano pepper. Pulse until everything is finely chopped. Add this mixture to the bowl with the soaked Fritos and stir to combine.
Step 6: Stir in the eggs, salt, and black pepper. Add the ground beef and use your hands to fold everything together until just combined. Do not overmix or the meatballs will turn out dense and tough.
Step 7: Roll the mixture into 1 1/2-inch meatballs. You should get about 35. Place them on the prepared baking sheet and bake at 400 degrees F for 10 to 12 minutes, until lightly browned on top.
Step 8: While the meatballs bake, combine the enchilada sauce, chicken broth, and sugar in a large pot. Bring to a simmer over high heat.
Step 9: Use a fork to transfer the baked meatballs to the pot of sauce, scraping off excess fat as you go. Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes, stirring gently only along the edges, until the sauce thickens. Serve hot.
What to Serve with Mexican Meatballs
These saucy, bold meatballs pair best with sides that soak up the enchilada sauce and add textural contrast to the meal.
Mexican Rice: A simple tomato-seasoned rice is the classic companion to Mexican meatballs. It soaks up the thickened enchilada sauce beautifully and turns this into a complete, filling dinner. Try pairing with this Best Taco Rice Bowl for easy inspiration.
Pinto Beans or Black Beans: Warm seasoned beans add protein, fiber, and a creamy texture that balances the richness of the meatballs. They round out the plate nutritionally and keep everyone satisfied longer.
Beef Skillet Enchiladas: If you are feeding a crowd and want to go full Tex-Mex, serve these alongside these Beef Skillet Enchiladas for a dinner spread everyone will rave about.
Warm Flour Tortillas: Soft tortillas let guests scoop up meatballs and sauce together like a taco, which makes this recipe great for casual dinner parties or game-day spreads.
Loaded Fiesta Potato Bowls: For a fun and filling side, these Loaded Fiesta Potato Bowls bring bold Tex-Mex flavor that complements the smoky poblano in the meatballs perfectly.
Scoop Fritos with Sour Cream: If serving as an appetizer, keep a bowl of scoop-style Fritos and cold sour cream nearby. The crunch against the saucy meatball is a combination you will not forget.
Leftover and Storage Tips
Store leftover Mexican meatballs in an airtight container in the refrigerator for up to 4 days. The sauce actually thickens even more as it sits, which makes the leftovers taste deeper and richer the next day.
To reheat, warm the meatballs and sauce in a saucepan over medium-low heat with a splash of chicken broth to loosen the sauce back up. You can also microwave individual portions covered with a damp paper towel for about 2 minutes.
Pro tip: these meatballs freeze really well. Transfer cooled meatballs and sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop for a fast future dinner.
FAQs
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well in this recipe and produces a lighter meatball. Use 80/20 or 93/7 lean ground turkey and follow the recipe exactly as written. The flavor will be slightly milder but the texture stays great.
What if I cannot find Fritos?
You can substitute plain breadcrumbs or crushed tortilla chips. Breadcrumbs will give a more traditional meatball texture, while tortilla chips keep that corn flavor that makes these meatballs unique.
Can I make these Mexican meatballs ahead of time?
Absolutely. You can shape and refrigerate the raw meatballs up to 24 hours ahead of baking. You can also bake them a day in advance and store them separately from the sauce, then combine and simmer when ready to serve.
Conclusion
Easy baked Mexican meatballs are the kind of dinner that makes everyone at the table ask for seconds. The roasted poblano, crushed Fritos, and rich enchilada sauce come together in a way that feels special without requiring a lot of time or skill. Give this recipe a try for your next weeknight dinner or game-day gathering and watch it become a household favorite.
Easy Baked Mexican Meatballs
Ingredients
Equipment
Method
- Set broiler to high and position the top rack 5 to 6 inches below the heat. Place the poblano pepper on a foil-lined baking sheet. Broil for 6 to 8 minutes, turning every 1 to 2 minutes with tongs, until the skin is blistered and blackened all over.
- Transfer the pepper immediately to a sealed zip-lock bag and let it steam for 10 minutes. Peel off the charred skin, remove the stem and seeds, and set aside.
- Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray.
- Pulse the Fritos in a food processor until you have about 1/2 cup fine crumbs. Transfer to a large bowl, add the milk, stir, and let soak for a few minutes.
- Without rinsing the food processor, add the onion, garlic, cilantro, and roasted poblano. Pulse until finely chopped. Add to the bowl with the Fritos and stir to combine.
- Stir in the eggs, salt, and black pepper. Add the ground beef and fold together with your hands until just combined. Do not overmix.
- Roll into 1 1/2-inch meatballs, about 35 total. Place on the prepared baking sheet and bake at 400 degrees F for 10 to 12 minutes until lightly browned on top.
- While the meatballs bake, combine the enchilada sauce, chicken broth, and sugar in a large pot. Bring to a simmer over high heat.
- Use a fork to transfer the baked meatballs to the sauce, scraping off excess fat. Bring to a boil then reduce to medium heat. Simmer for 15 to 20 minutes, stirring gently along the edges only, until the sauce thickens. Serve hot.
