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Fiesta Meatballs combine savory beef, vibrant spices, and a touch of cocoa for a lively and flavorful meal.
Fiesta Meatballs bring a lively energy to your table, merging savory beef with vibrant spices. As they bake, a hint of cumin and smoked paprika fills the kitchen with a comforting, warm aroma, inviting everyone to gather around. The meatballs themselves are tender, thanks to the simple yet crucial step of handling the mixture gently—overmixing could toughen the party. Trust in your hands to form each ball with just enough pressure, ensuring a melt-in-your-mouth experience.
As the sauce simmers, rich with tomato paste and a subtle touch of cocoa, it's a sensory delight. The chicken broth melds the flavors together, highlighting the smoky notes that yearn to be paired with the meatballs. Once the cheese melts over the top, your taste buds will anticipate a smooth and creamy finish. Make sure to serve these golden bites with a sprinkle of fresh cilantro and tomatoes, which add a refreshing contrast to the hearty, flavorful meal.
Perfect for lively dinners, these meatballs encourage conversation and connection. Sharing them is an invitation to enjoy a fun culinary journey, where each bite offers a dance of textures—soft, satisfying, and richly spiced. A dish that’s as much about enjoying in good company as it is about delighting in its bold, festive flavors.
Ingredients
For the meatballs:
- 1 egg
- 11 buttered crackers or saltine crackers crushed
- 3 tablespoons green onions minced
- 3 tablespoons fresh cilantro minced, plus more, optional, to taste, chopped, for serving
- 2 tablespoons milk
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound lean ground beef
For the enchilada sauce:
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1/4 cup tomato paste
- 3 cups reduced-sodium chicken broth
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- ground cinnamon to taste
- 1 teaspoon apple cider vinegar
- 3/4 cup Mexican blend cheese shredded
- tomatoes optional, to taste, chopped, for serving
Directions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil and top with an oven-safe baking rack. Lightly coat the rack with cooking spray.
- In a large bowl, whisk the egg, the crackers, the green onions, 3 tablespoons of the cilantro, the milk, 1 1/2 teaspoons of the chili powder, 1 teaspoon of the garlic powder, 1/2 teaspoon of the cumin, 1/2 teaspoon of the smoked paprika, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and the pepper together.
- Add the beef to the spice mixture and use your hands to mix until just-combined. Be sure not to overmix to prevent the meatballs from becoming tough.
- Scoop about 1 tablespoonful of the meat mixture at a time, then gently roll into balls (should make about 30 meatballs). Be sure not to compact the balls too much to prevent them from becoming dense.
- Place the meatballs on the prepared baking sheet and bake for 12 minutes.
- While the meatballs are baking, in a small bowl, whisk the flour, the remaining chili powder, the remaining cumin, the remaining garlic powder, the onion powder, the ground coriander, the remaining smoked paprika, the remaining salt, the remaining oregano, and the cayenne pepper together.
- In a large cast-iron skillet or oven-safe skillet, melt the butter in the oil.
- Whisk the flour mixture into the butter mixture and cook, while whisking, for 2 minutes.
- Whisk the tomato paste into the butter mixture until it is completely combined, and cook for 1 minute.
- Reduce the heat to low and gradually whisk the chicken broth into the sauce mixture until it is smooth and the lumps dissolve.
- Whisk the cocoa powder, the sugar, and the cinnamon into the sauce mixture.
- Bring the sauce to a simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind that the sauce will also thicken as it bakes.
- Transfer the sauce from the heat and stir in the apple cider vinegar.
- Transfer the meatballs to the enchilada sauce and turn to coat them.
- Evenly top the meatballs with the shredded cheese.
- Bake the meatballs until they reach an internal temperature of 160 degrees F and the cheese has melted, about 8-12 minutes.
- Serve the meatballs sprinkled with the extra cilantro and the chopped tomatoes.
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