Mexican Meatballs


  • 1 cup long-grain white rice
  • 1 large egg
  • 1 tablespoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon dry oregano
  • Kosher salt
  • Pepper
  • 1 clove garlic
  • ½ cup fresh cilantro (chopped)
  • ¼ cup tortilla chips (crushed)
  • 1 pound ground pork
  • 2 cups marinara sauce
  • 1 tablespoon chipotle in adobo (chopped)
  • 2 teaspoons adobo sauce
  • ¼ teaspoon ground cinnamon


Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the rice according to package directions.

Meanwhile, in a large bowl, whisk together the egg, paprika, oregano, cumin, 2 tablespoons water, and ½ teaspoon each salt and pepper. Stir in the garlic, cilantro, and then the crushed tortilla chips. Add the pork and mix to combine.

Form the meat mixture into 1½ inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6-8 minutes.

Place the marinara sauce in a large skillet. Stir in the chipotles and adobo and cinnamon and bring to a simmer. Add the meatballs and toss to coat. Serve over the rice and top with cilantro and sour cream, if desired.

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