Why You’ll Love This Recipe
If you’re like me and love experimenting with multicultural spins on familiar staples, meatballs are a blank canvas. I’ve flavored them with Mediterranean herbs, Asian aromatics, and now, bold Tex-Mex spices. This version uses tortilla crumbs instead of breadcrumbs (yes, a gluten-free swap!), a quick oven bake to lock in moisture, and a short simmer in enchilada sauce to coat each meatball with savory heat.
This method avoids messy frying, and cleanup is easy, especially if you line your baking sheet. I often serve these spicy meatballs in a rice bowl with roasted veggies and guacamole (a no-brainer!). They’re just as good tucked into tortillas or served as a hearty side dish with lime wedges and cotija cheese.
If you’re looking for more meatball ideas, you might also enjoy Vegetarian Eggplant Meatballs or these Baked Asian Turkey Meatballs. Or if you like globally inspired dinners that still come together on a weeknight, try my Sweet Potato and Black Bean Tacos next!
Ingredients You’ll Need
- Ground turkey: I recommend dark meat for more flavor and moisture, but ground chicken or beef works too.
- Tortilla breadcrumbs: These are made from pulsed corn tortillas and serve as a great gluten-free alternative to traditional breadcrumbs.
- Large egg: Acts as the binder.
- Garlic, chili powder, cumin, oregano: The spice base for that Tex-Mex kick.
- Fresh cilantro: Adds bright herbaceous flavor.
- Salt and black pepper
- Olive oil
- Enchilada sauce: Homemade or store-bought; choose one with clean ingredients for best flavor.
- Shredded Mexican cheese (optional): For a cheesy finish, if desired.
Note: For the tortilla crumbs, tear up 2 small corn tortillas and pulse in a mini food processor until crumbly.
How to Make Tex Mex Meatballs
Step 1: Preheat your oven to 500 degrees and line a baking sheet with parchment paper. In a large bowl, gently combine the ground turkey, tortilla crumbs, large egg, garlic, chili powder, cumin, oregano, chopped fresh herbs, salt, and pepper.
Step 2: Form the mixture into 2-inch meatballs. Use a small ice cream scoop to keep portions even. Arrange meatballs in a single layer on the prepared baking sheet and bake for 12 minutes.
Step 3: While the meatballs bake, warm the enchilada sauce in a large skillet over medium-low heat. Transfer the meatballs to the skillet and simmer for about 4 minutes until cooked through and fully coated in sauce.
Step 4: Serve hot with lime wedges and a sprinkle of cotija cheese. Both are optional but elevate the dish with extra flavor and color. Skip them for a dairy-free or citrus-free version.
Serving Tips
These meatballs are incredibly versatile. Serve them:
- In a warm tortilla with shredded lettuce, avocado, and a drizzle of lime crema or sour cream.
- Over a bed of restaurant-style Mexican rice or cauliflower rice with roasted vegetables for a hearty bowl.
- As a party appetizer with toothpicks and a sprinkle of cotija cheese.
- On top of a chopped salad with black beans, corn, and tortilla strips.
Storage Tips
Leftovers store well in the fridge for up to 4 days and reheat beautifully in the microwave or stovetop.
You can also freeze the baked meatballs (without sauce) and simmer them straight from frozen in enchilada sauce for a quick dinner later.
Recipe FAQs
Yes! Any ground meat will work. Just avoid lean breast meat to keep things juicy.
No, you can substitute with regular breadcrumbs or gluten-free panko, but tortilla crumbs add flavor and help keep the dish gluten-free.
Look for a jar with minimal ingredients and no added sugar. Or make my homemade enchilada sauce from my chicken enchiladas recipe!
Absolutely. Bake and freeze them, or refrigerate raw formed meatballs up to 24 hours before cooking.
These Tex-Mex Meatballs are everything I want in a weeknight meal: fast, flavorful, and family-approved. I’d love to see how you made it your own.
More Mexican-Inspired Recipes
- Easy Calabacitas Recipe (Zucchini & Green Chile Skillet)
- Grilled Potato Salad Mexican Street Corn-Style Recipe
- Drunken Beans
- Mini Chicken Tostadas
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
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Easy Tex Mex Meatballs
Ingredients
- 1 lb ground turkey, preferably dark meat (chicken or beef works too)
- ½ cup “tortilla bread crumbs”*
- 1 egg or flax egg
- 2 cloves garlic, minced or ¾ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 15- ounce jar of red enchilada sauce
- Shredded Mexican cheese, optional
- *For the Tortilla Bread crumbs:, Take 2 6-inch corn tortillas (depending on the size of your corn tortilla you may need more or or less to make ½ cup) and tear them into bite-size pieces to fit into a nut and spice grinder or mini food processor. Process until they are broken down into a bread crumb-like consistency.
Instructions
- In a large bowl combine the ground meat, tortilla breadcrumbs, egg, garlic, all of the spices, chopped cilantro, salt and pepper. Do this lightly so the meat isn’t packed.
- Form meatballs (about 2 inches diameter). I like to use an ice cream scooper to help measure each ball.
- Heat up the enchilada sauce in a 12-inch skillet.
- Preheat oven to 500 degrees. Line a baking sheet with unbleached parchment paper. Bake for 12 minutes and transfer to the skillet, and simmer the meatballs in the sauce to finish cooking through for about 4 minutes.
- Serve with tortillas or in a rice bowl with veggies.
Notes
- These Tex-Mex Meatballs are weeknight gold. Leftovers store well in the fridge for up to 4 days and reheat beautifully in the microwave or stovetop.
- You can also freeze the baked meatballs (without sauce) and simmer them straight from frozen in enchilada sauce for a quick dinner later.
Like this recipe? Rate & comment below!
I am concerned about the use of parchment paper in a 500 degree oven. Have you had an issue with the parchment paper burning or igniting? Obviously this is a concern as it could cause a fire. I am not aware of any parchment paper that can be used in an oven above 450 degrees