Mexican Meatballs

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I try to alternate every day with a “regular” meal and a “keto” meal. Since my hubs and kids aren’t exactly on the keto train – I don’t want to force it on them. So I make “regular” meals that I can pull my food out of without the carbs (think burgers without buns and delicious meat sauces without the pasta). This dish was another one of those creations. Mexican Meatballs on their own are totally keto – protein and good fats all the way from the meat and cheese.

Mexican Meatballs

I did serve it up to my fam with a bean mixture that turned out pretty great – one can of pinto beans (drained) and a can of black beans (drained) with minced onion, cumin and chili powder. I also gave them a heated up tortilla to tear up and eat with the meatballs and beans! The meatballs were totally yummy on their own – the way I ate them – but the kids gobbled them up with the rest.

Mexican Meatballs

You could try this with a ground turkey or all beef instead of the beef and pork combo. The combo is just so yummy together – it’s what I make most of my burgers, meatballs and meatloaves with.

Now Let’s Get Cookin’!


Mexican Meatballs

A delicious combination of traditional Mexican food flavors in tasty meatball
Course Main Course
Cuisine American, Mexican
Keyword cheese, enchilada sauce, ground beef, ground pork, meatballs
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6


  • 1 cup Colby Jack shredded
  • 1 cup Sour Cream

For the Meatballs

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 3 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 cup Colby Jack
  • 1 tsp Minced Onion

For the Sauce

  • 2 Garlic Cloves minced
  • 2 15 oz can Tomato Puree
  • 1 7 oz can Green Chilies
  • 1 tsp Cumin
  • 1 tsp Chili Powder


  • Prepare all of the ingredients. Preheat the oven to 375deg.
  • In saucepan over medium heat, add ingredients for sauce. Let simmer while you make the meatballs.
  • In a bowl, combine ingredients for meatballs. Form into 1½-inch balls and line up in a 13×9 baking dish. Pour sauce over top of meatballs and sprinkle with cheese and then cilantro. Place in oven and bake for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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6 thoughts on “Mexican Meatballs

  1. I’ve never thought of having “Mexican’ flavored meatballs! But this sounds so yummy. Thanks so much for sharing it at our Party in Your PJs link party.

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