Oven-Baked Mexican Meatballs

Dairy Free
Health score
22%
Oven-Baked Mexican Meatballs
30 min.
4
520kcal

Suggestions


Are you ready to spice up your dinner routine with a dish that’s both delicious and easy to prepare? Look no further than these Oven-Baked Mexican Meatballs! Perfectly seasoned and packed with flavor, these meatballs are a delightful twist on a classic favorite. With a combination of ground chuck, zesty chili powder, and a hint of smoky chipotle, each bite is a burst of savory goodness that will transport your taste buds straight to Mexico.

What makes this recipe even more appealing is its simplicity. In just 30 minutes, you can whip up a meal that serves four, making it ideal for family dinners or casual gatherings with friends. Plus, it’s dairy-free, so it caters to various dietary preferences without compromising on taste. The meatballs are baked to perfection, ensuring a crispy exterior while remaining juicy and tender inside.

To elevate the dish, they are tossed in a rich and flavorful tomato sauce, infused with garlic and cilantro, that complements the meatballs beautifully. Serve them over rice, in tacos, or simply on their own for a satisfying main course that everyone will love. Get ready to impress your guests and enjoy a hearty meal that’s sure to become a new favorite in your household!

Ingredients

  • cup breadcrumbs plain
  • 28 oz canned tomatoes crushed canned
  • teaspoons chili powder 
  • 0.5  chipotles in adobo canned seeded finely chopped
  • tablespoons cilantro leaves finely chopped
  • large eggs 
  • cloves garlic finely chopped
  • pound ground beef 
  • servings salt and pepper 
  • tablespoons tomato paste 
  • tablespoon vegetable oil 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • aluminum foil

Directions

  1. Adjust oven rack to middle position and preheat to 475F. 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.
  2. Bake until well-browned, 17 to 20 minutes, turning once or twice.
  3. Warm oil in a large saucepan over medium-low heat.
  4. Add remaining garlic clove and cook until fragrant, 1 minute.
  5. Add chili and cook, stirring, for 30 seconds.
  6. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper.
  7. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.

Nutrition Facts

Calories520kcal
Protein21.64%
Fat50.25%
Carbs28.11%

Properties

Glycemic Index
36.25
Glycemic Load
4.81
Inflammation Score
-7
Nutrition Score
27.031304442364%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:520.14kcal
26.01%
Fat:29.45g
45.3%
Saturated Fat:10.05g
62.81%
Carbohydrates:37.07g
12.36%
Net Carbohydrates:31.16g
11.33%
Sugar:11.65g
12.94%
Cholesterol:127.01mg
42.34%
Sodium:827.2mg
35.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.53g
57.06%
Vitamin B3:9.4mg
46.99%
Vitamin B12:2.63µg
43.87%
Selenium:29.79µg
42.56%
Zinc:5.95mg
39.66%
Vitamin B6:0.78mg
39.21%
Iron:6.8mg
37.79%
Manganese:0.71mg
35.31%
Phosphorus:325.15mg
32.52%
Vitamin B1:0.48mg
31.71%
Potassium:1068.52mg
30.53%
Copper:0.56mg
27.84%
Vitamin E:4.11mg
27.39%
Vitamin B2:0.46mg
27.14%
Vitamin C:20.77mg
25.18%
Fiber:5.9g
23.61%
Vitamin K:23.26µg
22.15%
Magnesium:77.55mg
19.39%
Vitamin A:926.45IU
18.53%
Folate:69.93µg
17.48%
Calcium:154.8mg
15.48%
Vitamin B5:1.5mg
14.96%
Vitamin D:0.36µg
2.42%