For a spicier kick, add a pinch of cayenne pepper to the sauce. If you don’t have Mexican-style corn, regular corn kernels work just as well. Serve with a dollop of sour cream or Greek yogurt for extra creaminess. Meatballs can be prepared ahead of time and refrigerated until ready to cook.
Meatballs Mexicana and Rice
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS24
Embark on a culinary journey south of the border with these flavorful Meatballs Mexicana and Rice! Tender, juicy meatballs simmered in a rich, zesty tomato sauce, served over fluffy rice and sweet corn.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol69 mg
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Fiber6 g
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Protein27 g
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Saturated Fat6 g
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Sodium753 mg
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Sugar10 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, gently combine the ground beef, 1/2 teaspoon of oregano, 1 teaspoon of parsley, and salt. (5 minutes)
02
StepIn a medium saucepan, bring the rice and water to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 minutes, or until all water is absorbed and rice is fluffy. (25 minutes)
03
StepWhile the rice is cooking, heat the olive oil in a large skillet over medium heat. Add half of the minced onion and half of the minced garlic and cook until softened, about 5 minutes. Transfer the sautéed onion and garlic to the beef mixture and gently combine. Form the mixture into approximately 24 small meatballs. (10 minutes)
04
StepIn the same skillet, brown the meatballs on all sides. Remove the meatballs from the skillet and set aside. (10 minutes)
05
StepAdd the remaining minced onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in the tomato puree, bay leaf, vinegar, remaining 1 teaspoon oregano, remaining 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until the sauce has slightly thickened, about 20 minutes. (25 minutes)
06
StepGently add the browned meatballs to the sauce. Reduce heat to low, cover, and simmer for 10 minutes, or until the meatballs are cooked through. (10 minutes)
07
StepOnce the rice is cooked, gently stir in the drained Mexican-style corn. (2 minutes)
08
StepServe the meatballs and sauce over the rice. Garnish with fresh cilantro if desired.
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RECIPE REVIEWS
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Judge Reichel
Jun 19, 2025This recipe is amazing! My kids loved it, and it was so easy to make.
Shayna Price
May 10, 2025I substituted ground turkey for beef, and it was still delicious.
Trudie Daugherty
May 1, 2025Great recipe! I doubled the sauce because my family loves it. It’s very forgiving.
Shea Lockman
Apr 10, 2025This is now a staple in our house. Thank you for sharing!
Dion Rodriguez
Apr 4, 2025I found the sauce a little too acidic, so I added a pinch of sugar to balance it out.
Stuart Boyle
Mar 22, 2025I added a jalapeño to the sauce, and it gave it the perfect amount of heat. Will definitely make again!
Nadia Reilly
Mar 20, 2025The meatballs were so tender and flavorful. The rice with corn was a great addition.