If you’re looking for a cozy, flavor-packed dinner that feels indulgent but is made with simple, wholesome ingredients, these Tex Mex Meatballs are about to become a new staple in your kitchen. They bring together bold, smoky spices, a little heat from fresh jalapeño, and rich grass-fed beef for a meal that’s both satisfying and nourishing. It’s one of those recipes that tastes like comfort food but still aligns with using better-for-you, intentional ingredients.
What I love most about this recipe is how it transforms classic meatballs into something with a Tex Mex twist. Think tender, cheesy meatballs simmered in a smoky tomato and chipotle sauce, finished with melty cheese and fresh herbs. Using high-quality ingredients like grass-fed beef and clean pantry staples (I love using Jovial crushed tomatoes here) really makes a difference in both flavor and how you feel after eating it. It’s the kind of dish that feels elevated but is surprisingly simple to pull together.
Whether you’re making this for a weeknight dinner, meal prepping for the week, or serving it up for guests, these Tex Mex Meatballs are a total crowd-pleaser. They pair perfectly with rice, tortillas, or even over a bed of greens for a lighter option.
Tex Mex Meatballs
Ingredients
- 1 1/2 lb Organic Grass Fed Ground Beef
- 2 cups Mexican Cheese (shredded)
- 1/2 cup Bread Crumbs (I made my own)
- 2 tbsp Parsley (chopped)
- 2 cloves Garlic (minced)
- 1 Jalapeno (chopped)
- 1 Egg
- 1 tsp Cumin
- Salt & Pepper
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Onion (chopped)
- 1 (15 oz) can Crush Tomatoes (I use the brand Jovial)
- 2 tbsp Chopped Peppers in Adobe Sauce
Instructions
- In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
- In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
- Add onion to skillet and cook, stirring, until soft. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through.
- Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. Garnish with parsley