Oven-Baked Mexican Meatballs

Oven-Baked Mexican MeatballsRecipe
4 Servings

Cost per Serving:



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1 pound ground chuck
1 large egg
2 tablespoons tomato paste
1 cup plain bread crumbs
3 cloves garlic, finely chopped
2 tablespoons finely chopped cilantro
2 teaspoons chili powder
Salt and pepper
1 tablespoon vegetable oil
1/2 chipotle chili canned in adobo sauce, seeded and finely chopped
1 (28 oz.) can crushed tomatoes


Prep: 10 Minutes
Cook: 20 Minutes

Adjust oven rack to middle position and preheat to 475°F. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.

Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.

Created date

July 2007

Nutritional Information

Calories 403
Fat 18 g
Satfat 6 g
Protein 30 g
Carbohydrate 30 g
Fiber 4 g
Cholesterol 126 mg
Sodium 966 mg