Mexican Meatballs


Now this might sound like a bit of an odd combination!

These came about from trying to make a popular sandwich shops version of a meatball sub but I wanted something with a little more zing that could be served in or on a corn tortilla for the gluten free option.

As usual, the boys use a variety of toppings with these and they have to be served in these lovely crusty long rolls from The Artisan Bakery in Mundaring.

With the tortilla version I like to have avocado, tomato, a little onion, lettuce, sour cream and lime juice.

Makes 24 meatballs.


700g beef, minced

1 tablespoon tomato ketchup

1 tablespoon gluten free Worcestershire sauce

2 chipotle chillies and 2 tablespoons of adobe sauce

1 garlic clove

1/2 lime, juiced

1 tablespoon dried oregano

10g parsley, finely chopped

salt and pepper


Using a stick blender, whizz the ketchup, Worcestershire sauce, chillies, garlic and lime juice.

In a large bowl combine the sauce and beef.

Add the oregano, parsley, salt and pepper.

Mix really well, using your hands is best!

Set aside in the fridge for 1-4 hours.

Form into meatballs.

Heat a non stick frying pan over a medium to high heat.

Cook the meatballs in the pan, turning regularly until dark on the outside and cooked through.

Serve in long soft rolls with salad and sour cream or warmed corn tortillas.


6 thoughts on “Mexican Meatballs”

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