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Mexican Meatballs | asimplepantry.com

Mexican Meatballs

Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 2 lbs. Ground Beef
  • 2 Eggs whisked
  • 1 C Onion minced
  • ½ C Cilantro chopped
  • 1 Serrano Pepper fine diced
  • 2 Garlic Cloves grated
  • 2 tsp Cumin
  • 1 tsp Allspice
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • Dash Cayenne Pepper
  • 1 Container Campbell's Mexican Style Tomato
  • 2 C Beef Broth
  • 1 Large Zucchini quartered and sliced thin
  • 1 C Queso Fresco for garnish
  • Cilantro for garnish


  • Preheat oven to 425 degrees, then line a large baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, eggs, onion, cilantro, serrano, garlic, cumin, salt, black pepper, and cayenne pepper. Roll into two inch balls and place on the baking sheet. Bake for 10 mins.
  • While the meatballs are baking, prep a large fry pan with the beef broth and Campbell's Mexican Style Tomato, heat to boiling. Once boiling, add the zucchini and reduce to a simmer and allow to cook, uncovered.
  • When the meatballs come out of the oven, transfer them to the fry pan with the sauce and allow to simmer for 10 minutes. Dish into bowls and top with the Queso Fresco and cilantro.