Recipe courtesy of Food Network

Mini Mexican Meatballs

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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1 pound meatloaf mix (a mixture of ground pork, veal and beef)

1/2 cup plain dry breadcrumbs

2 teaspoons chili powder

1 teaspoon dried oregano

1/4 teaspoon cumin

1 large egg

Kosher salt and freshly ground black pepper

1/2 cup vegetable oil

1/4 cup Mexican crema

2 tablespoons roughly chopped fresh cilantro


  1. Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball. 
  2. Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through. 
  3. Drizzle the crema over the meatballs and sprinkle with the cilantro.
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