Mexican meat balls

Delicious served with Mexican rice and soft corn tortillas.


1 lb meat (ground meat)
1⁄2 onion (finely chopped)
1 t coriander seed (ground)
2 t oregano (dried oregano)
4 T cooking oil (vegetable oil)
1 cn tomato (chopped tomatoes, 16 oz can)
1⁄2 c broth (meat or chicken broth)
  salt (to taste)


  1. Combine in a bowl the ground meat with the powdered coriander and half the dried oregano.
  2. Season with salt and form into small balls.
  3. Heat oil in a pan and brown the meat balls.
  4. Add the chopped tomatoes, tomato paste, the broth and the rest of the oregano. Bring to the boil.
  5. Lower the heat, cover and simmer for 30 minutes, or unitl the meat is cooked and the sauce has thickened.
  6. Serve warm.
Total time
45 minutes
Cooking time
Preparation time
4 servings


Use ground beef, ground pork, or a combination of beef and pork mince. For leaner meat balls, use ground turkey meat.

Very lean ground beef may be tricky to shape into balls, adding 1 small egg will bind the meat.


easy, stew
meat, main course
Mexican food recipes
Food in America