Mexican Chicken Meatballs with Roasted Chipotle Tomato Sauce Recipe
These Mexican Meatballs are a flavorful and satisfying dish made with ground chicken seasoned with traditional Mexican spices, then seared and baked to perfection. They're served with a smoky chipotle tomato sauce made from roasted roma tomatoes and chipotle peppers in adobo, creating a perfect balance of heat and savoriness that brings a delicious Mexican twist to classic meatballs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (16 meatballs)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/2 cup plain breadcrumbs
- 1 egg, beaten
- 1/4 medium onion, minced (about 1/4 cup)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 tablespoons olive oil
Chipotle Tomato Sauce:
- 8 roma tomatoes
- 3 cloves garlic
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon dried Mexican oregano
Instructions
- Broil the Tomatoes: Line a baking sheet with aluminum foil and place roma tomatoes on top. Set the oven rack directly underneath the broiler and turn the broiler on high. Broil the tomatoes for 3-4 minutes until the skin is blackened and blistered, then carefully flip and broil the other side for an additional 3-4 minutes until evenly charred. Remove and set aside to cool.
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the meatballs.
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, plain breadcrumbs, beaten egg, minced onion, minced garlic, kosher salt, ground cumin, and ground coriander. Gently mix with your hands until just combined; avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into 16 evenly sized meatballs and set them aside on a plate.
- Sear Meatballs: Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the meatballs and sear them until they are golden brown on one side, about 1-2 minutes. This step helps develop flavor and texture.
- Bake Meatballs: Flip the meatballs over and transfer the skillet to the preheated oven. Bake for 8 minutes or until the internal temperature reaches 160°F (71°C), ensuring they are fully cooked.
- Make the Chipotle Tomato Sauce: While the meatballs bake, add the roasted tomatoes, garlic cloves, chipotle peppers in adobo, 1 tablespoon adobo sauce, kosher salt, and dried Mexican oregano to a blender. Blend until smooth for a smooth sauce or pulse a few times to keep some texture.
- Combine Sauce and Meatballs: Remove the skillet from the oven carefully. Pour the blended chipotle tomato sauce over the meatballs in the hot skillet. Stir gently to coat the meatballs and let the sauce cook with the residual heat for 2 minutes.
- Serve: Garnish with chopped fresh cilantro if desired and serve the meatballs hot, perfect alongside rice, tortillas, or a fresh salad.
Notes
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 160°F.
- For a smoother sauce, blend longer; for chunkier texture, pulse briefly.
- Ground chicken is leaner than beef or pork and can dry out; avoid overmixing and overcooking.
- Canned chipotle peppers in adobo can be found in most grocery stores and add essential smoky heat.
- This dish pairs well with Mexican rice, beans, or warm corn tortillas.
- Leftover meatballs can be refrigerated up to 3 days or frozen for up to 2 months.
