Mexican Meatballs
I’ve eaten a shocking number of meatballs over the past few months—but these Mexican Meatballs? These are different. Smoky chipotle-spiced meatballs, loaded over bright cilantro lime rice, topped with juicy tomato corn salsa, and drizzled with garlic cilantro crema that makes you question why you ever settled for bland meal prep in the first place.
This dish doesn’t just slap—it delivers. With 64g of protein per serving, this bowl brings full flavor and full macros. Skip the $15 Chipotle line and bring the flavor fiesta home. You’re officially invited to the Mexican Meatball movement.
Mexican Meatballs
Equipment
Ingredients
For the Meatballs:
- 2 lbs lean ground beef 93% lean
- ½ cup breadcrumbs
- 2 large eggs
- ½ cluster garlic minced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
For the Cilantro Lime Rice:
- 1 cup jasmine rice
- Zest & juice of 1 lime
- ¼ cup fresh cilantro chopped
For the Tomato Corn Salsa:
- 1 cup cherry tomatoes quartered
- 1 can corn 15 oz
- ¼ cup red onion finely diced
- 1 tbsp lime juice
- ¼ cup fresh cilantro chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Garlic Cilantro Crema:
- ½ cup Greek yogurt or sour cream
- ¼ cup fresh cilantro finely chopped
- 1 clove garlic minced
- 1 tbsp lime juice
- ½ tsp salt
For Garnish (Optional):
- ¼ cup crumbled queso fresco
- Lime wedges
Instructions
Prep the Meatballs:
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, garlic, onion, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix until just combined—avoid overmixing.2 lbs lean ground beef, ½ cup breadcrumbs, 2 large eggs, ½ cluster garlic, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt, ½ tsp black pepper
- Roll the mixture into 1.5-inch meatballs (about 28–32 meatballs) and place them on the prepared baking sheet.
- Bake for 18–20 minutes, or until the meatballs are browned and cooked through.
Cook the Cilantro Lime Rice:
- Rinse the rice under cold water until the water runs clear. Cook rice according to your preferred method (I love my rice cooker!)1 cup jasmine rice
- Once cooked, fluff the rice with a fork and stir in lime zest, lime juice, chopped cilantro, and salt.Zest & juice of 1 lime, ¼ cup fresh cilantro
Make the Tomato Corn Salsa:
- In a small bowl, combine diced tomatoes, corn, red onion, lime juice, cilantro, salt, and pepper. Mix well and let sit for at least 10 minutes.1 cup cherry tomatoes, 1 can corn, ¼ cup red onion, 1 tbsp lime juice, ¼ cup fresh cilantro, ½ tsp salt, ¼ tsp black pepper
Whip Up the Garlic Cilantro Crema:
- In a bowl, whisk together Greek yogurt (or sour cream), minced garlic, lime juice, chopped cilantro, and salt. Refrigerate until serving.½ cup Greek yogurt or sour cream, ¼ cup fresh cilantro, 1 clove garlic, 1 tbsp lime juice, ½ tsp salt
Assemble & Serve:
- Divide the cilantro lime rice among four meal prep containers, topping with meatballs & corn salsa! Drizzle with garlic cilantro crema and sprinkle with crumbled queso fresco, garnishing with lime wedges.¼ cup crumbled queso fresco, Lime wedges
Nutrition
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Why You’ll Love These Mexican Meatballs
This bowl is a flavor explosion from top to bottom:
- Juicy, smoky meatballs made with bold Mexican seasoning
- Refreshing cilantro lime rice that lightens every bite
- A fresh, sweet-savory salsa that balances heat
- Creamy garlic cilantro crema to tie it all together
- Over 60g of protein in one glorious, colorful container
This one is easy to assemble, rich in flavor, and ridiculously satisfying.
Ingredient Substitutions & Customizations
Protein Swaps
- Use ground turkey or chicken for a leaner meatball
- Vegetarian? Try black bean-lentil meatballs with the same spices
- Add chorizo (half and half with beef) for extra spice and depth
Carb Variations
- Swap jasmine rice for brown rice or cauliflower rice
- Layer over shredded romaine or a bed of greens for a burrito bowl twist
- Serve in tortillas or lettuce wraps for a taco-style prep
Crema Variations
- Greek yogurt gives extra protein; sour cream for richness
- Add avocado to the crema for a thicker texture
- Use dairy-free alternatives to keep it allergy-friendly
Salsa Customizations
- Add diced jalapeños or chipotle for extra heat
- Try roasted corn or grilled pineapple for smoky sweetness
- Add black beans or diced mango for extra body and flavor
Expert Tips for Mexican Meatballs That Hit
Mix Gently – Overmixing the meatball mixture can make them tough. Stir just until combined.
Bake, Don’t Fry – You’ll save time and get perfect texture by baking. Plus, less cleanup.
Marinate That Salsa – Let the tomato corn salsa rest at least 10 minutes before serving. The lime and onion do their magic.
Fresh Lime is Key – Skip the bottled stuff. Real zest and juice = flavor gamechanger.
Build with Layers – Add crema and cheese after reheating to preserve textures and freshness.
Storage, Reheating, and Pairings
Storage
Keeps in airtight containers in the fridge for up to 4 days. The crema and salsa can be stored separately for freshness if you prefer.
Reheating
Microwave meatballs and rice in 90-second intervals. Add crema and salsa after reheating. You can also reheat in a skillet with a splash of water to rehydrate the rice.
Best Pairings
- Serve with sliced avocado or a scoop of guac
- A light cucumber-lime slaw adds a refreshing crunch
- Side of tortilla chips or crispy pepitas for texture
Optional Garnishes to Elevate Your Bowl
Don’t skip the toppings—they make meal prep exciting:
- Crumbled queso fresco or cotija cheese
- Chopped fresh cilantro
- Sliced avocado or guacamole
- Lime wedges for brightness
- Thin-sliced jalapeños for heat
- Diced red onion for bite
- Roasted corn kernels for extra pop
FAQ – Mexican Meatball Meal Prep
Q: Can I freeze the meatballs?
Yes! They freeze well. Store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight.
Q: Is the salsa spicy?
It’s mild with a tangy, fresh vibe. Add jalapeños or chipotle if you want more heat.
Q: Can I make this dairy-free?
Totally. Use coconut yogurt or a dairy-free sour cream alternative in the crema. Skip the cheese or sub with a dairy-free version.
Q: Can I cook the meatballs in an air fryer?
Yes! Air fry at 375°F for 12–14 minutes. Shake halfway through.
Q: Can I prep any of this in advance?
You can prep the meatballs, crema, and salsa a day ahead. Just cook the rice fresh (or reheat with a splash of water).
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