Who doesn’t just love meatballs!? This Mexican twist on the traditional meat ball is bursting with flavor and will almost certainly become a family favorite! This versatile recipe can be served over rice, or with flour or corn tortillas and shredded cheese to make soft tacos.


  • 2 Tbsp. olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeno, seeded, finely chopped
  • 1 lb. ground pork
  • ½ cup dry bread crumbs
  • 1 large egg
  • 2 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 tsp. ground cumin
  • 1 (16-oz.) jar mild salsa

Makes 3-4 servings.


  1. Preheat oven to 400 degrees.
  2. Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeno and cook for 1 minute. Remove from heat, pour into a bowl or on a plate, and let cool.
  3. In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin and onion mixture. Shape into 12 meatballs.
  4. Wipe out skillet, add the remaining oil and heat over med.-high heat. Brown the meatballs on all sides, about 7 minutes total (meatballs do not have to be cooked through).
  5. If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 20-25 minutes. Serve over rice, or with flour or corn tortillas and shredded cheese to make soft tacos.

Source: Real Simple. You can use whatever favorite salsa you like, and the meatballs could also be made with ground chicken or turkey.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...