Tag Archives: meatballs

Mexican Meatballs with Rice

When I was making our grocery list over a week ago, I mentioned to Sam that I was planning to make meatballs.  To his surprise, they were Mexican-flavored meatballs.


These were a great alternative to enchiladas or tacos.  Something a little different, but still having the spicy, Mexican flavors.  Rather than using breadcrumbs, I used oats (the same one’s we use of oatmeal)- and it was still just as tasty.  Feel free to play around with the heat items (jalapeño, habañero or red pepper flakes) to your preferences.  We didn’t have fresh cilantro, which definitely would have made this dish better, but I used some dried cilantro and it worked out fine.

Mexican Meatballs with Rice
Adapted from: Branny Boils Over
Serving: 5 (5 meatballs; 1 1/2 cups of rice)

1 cup of dried rice
1 lb ground turkey
2 eggs
1 onion, finely diced
2 garlic cloves, minced
1/4 cup oates
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne
1/2 tsp red pepper flakes
1 tsp salt
1 tsp pepper
6 tbsp olive oil
14 oz can of chopped tomatoes
1/2 tsp dried cilantro
1 habañero, chopped
1 jalapeño, chopped
1 can of 12 oz black beans
juice of 1/2 lime

In a small pan, heat up water and add rice.  Heat up the rice until it is soft.

In a large bowl, combine the turkey, eggs, onion, garlic and oates.  Then add 1/4 tsp of each: chili powder, cumin, cayenne and red pepper flakes.  Then add 1/2 tsp of salt and pepper.  Mix all of the ingredients well, and shape them into individual meatballs.  I had made about 25 of them, each were the size of golf balls (or smaller).

In a cast iron skillet or large saucepan, heat up about 4 tbsp of olive oil.  Add about 10 meatballs at a time (if you have smaller pan, don’t add as many meatballs).  Let them sit on each side until they brown, for about 3 minutes.  Cook it on all sides until they feel firm.  When you take them out of the pan, place them on a plate with a paper towel (soaks in the extra olive oil).

In a separate saucepan, heat up about 2 tbsp of olive oil.  Add the tomatoes, cilantro,  habañero, jalapeño, black beans and rice.  To give it some flavor, add 1/4 tsp of each: chili powder, cumin, cayenne and red pepper flakes.  Then add 1/2 tsp of salt and pepper.  Heat it up for about 3-5 minutes, until most of the tomato juice is absorbed.  At the end, add the lime juice and stir it into the mixture.

Finally, serve the rice mixture on a place, and add some meatballs on top.  Feel free to add cheese if you’d like, although we enjoyed it without.