Mexican Fiesta Meatballs

Author: Canadian Living

Serve with: Rice; sprinkle with shredded cheese (such as Monterey Jack or Cheddar).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003


  • 2/3 cups fresh bread crumbs
  • 1/2 cup water
  • 1 egg
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jalapeno pepper seeded and minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 lb lean ground beef
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 can stewed tomatoes
  • 1 cup water
  • 1/2 cup salsa
  • 1 sweet green pepper chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano


In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, jalapeno pepper, chili powder and oregano. Mix in beef. Roll by rounded tablespoonfuls into balls.

Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.

Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.

Add tomatoes, water, salsa, green pepper, chili powder and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.

Share X

Mexican Fiesta Meatballs