This delicious Homemade Meatball recipe is sparked up with an easy spicy Chipotle Sauce! The flavorful meatballs take on a south-of-the border twist with earthy flavors.
These easy meatballs are a true departure from classic Italian meatballs. The moist meatballs have so much flavor thanks to this new favorite sauce. If you love Mexican food flavor and the smoky taste of chipotle peppers this twist on classic homemade meatballs is for you.
The homemade sauce is easy and quick to make. And the homemade meatballs recipe can be used with other sauces too.
Serve them over pasta or some cilantro lime rice!
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Recipe Ingredient Notes
Lean ground beef. We recommend using a lean ground beef to reduce the fat released when the meatballs cook.
Breadcrumbs. Regular or gluten-free bread crumbs can be used.
Chipotles en adobo. These are canned chipotle peppers with adobo sauce. You’ll find them in the international section of the grocery store. They are spicy peppers in a smoky sauce. If gluten-free be sure to read the ingredient label for any added wheat.
Tomato sauce. You’ll need two 15-ounce cans of tomato sauce (regular not seasoned with special ingredient).
Milk. We recommend dairy milk. Any fat content will work.
How to make Homemade Meatballs – Step-by-Step
STEP 1. Preparation
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet (or two) with parchment paper or foil for easier clean up.
STEP 2. Make the meatballs
In a large mixing bowl combine the ground beef, breadcrumbs, chopped Italian parsley, garlic powder, mayonnaise, eggs, milk, salt and black pepper. Mix together just until combined (overmixing can cause the meatballs to be tough) (photos 1-3).
Scoop the meatball mixture into 1 1/4-inch diameter meatballs (using a scoop or a spoon) and roll gently into a smooth ball. Place meatballs on the prepared cookie sheet in a single layer.
STEP 3. Bake
Bake the meatballs for 20 minutes. While they are baking make the Chipotle Sauce.
How to make Chipotle Sauce
STEP 4. Sauté
In a large Dutch oven over medium-high heat, heat the olive oil.
Sauté the onions until translucent. Add the garlic and sauté one additional minute. Remove from heat.
STEP 5. Blend
Add the onions and garlic to a blender along with the tomato sauce, salt and 3-4 small chipotle peppers en adobo. Blend until smooth (photo 4).
STEP 6. Cook
Add the sauce back to the Dutch oven, cover and bring to a simmer over low heat. Add the semi cooked meatballs, toss to coat with sauce.
Simmer for 30 minutes covered. Meatballs should reach an internal temperature of 160 degrees F as measured with an instant-read thermometer.
STEP 7. Serve!
Serve meatballs with pasta or rice. Leftover meatballs are great for meatball sub sandwiches too!
Variations
Change up the ground meat. This easy meatball recipe is can be changed up with other types of meat ground turkey for turkey meatballs or ground pork. Making them with a combination of beef and pork (ground Italian sausage if using making Italian food) adds great flavor too!
Use with a different sauce. The simple ingredients in these tender meatballs makes them work with Marinara Sauce or any kind of sauce. Even a jar sauce you love when you are in a hurry.
Use different fresh herbs. Instead of fresh parsley swap in a different fresh herb like cilantro. Or if pairing with a spaghetti sauce, add some fresh basil and some Italian seasoning.
Don’t have breadcrumbs? Swap in crushed crackers instead.
How to Freeze Uncooked Meatballs
This is a great recipe for freezing the meatballs before cooking them!
- Prepare the meatballs are directed (the meat mixture and meatballs only).
- Place them on a parchment lined baking sheet with some space in between them.
- Put the tray in the freezer and allow the meatballs to freeze solid.
- When frozen remove the baking sheet and place the frozen meatballs in a freezer bag or freezer container for 1-2 months.
- When ready to cook them allow them to thaw in the refrigerator and proceed with the recipe.
Pro Tips
Use a #60 cookie scoop. Using a scoop makes quick work of scooping the meatballs. Use a #60 scoop to make 1 1/4-inch diameter meatballs.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan on the stove top or in the microwave.
Frequently Asked Questions
The combination of ingredients, especially eggs and breadcrumbs, as well as not over handling them will keep the meatballs together. Additionally these are partially baked then finished in a sauce which keeps them moist while they cook so they don’t break apart.
The eggs and breadcrumbs act as binders in this recipe. A little bit of mayonnaise is our secret ingredient that keeps them moist too.
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Recipe
Homemade Meatballs with Chipotle Sauce
Ingredients
Meatballs
- 2 pounds lean ground beef
- 3/4 cup milk
- 1/2 cup breadcrumbs regular or gluten-free
- 3 large eggs
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon mayonnaise
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Chipotle Sauce
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 3 cloves garlic diced
- 2 15-ounce cans tomato sauce
- 3-4 small chipotle peppers en adobo
- 1 teaspoon kosher salt
Instructions
Meatballs
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet (or two) with parchment paper or foil for easier clean up.
- In a large mixing bowl combine the ground beef, milk, breadcrumbs, eggs, chopped Italian parsley, mayonnaise, garlic powder, mayonnaise, salt and black pepper. Mix together just until combined (overmixing can cause the meatballs to be tough).
- Scoop the meatball mixture into 1 1/4-inch diameter meatballs (using a #60 cookie scoop or a spoon) and roll gently into a smooth ball. Place meatballs on the prepared cookie sheet in a single layer.
- Bake the meatballs for 20 minutes. While they are baking make the Chipotle Sauce.
Chipotle Sauce
- In a large Dutch oven over medium-high heat, heat the olive oil.
- Sauté the onions until translucent. Add the garlic and sauté one additional minute. Remove from heat.
- Add the onions and garlic to a blender along with the tomato sauce, salt and chipotle peppers en adobo. Blend until smooth.
- Add the sauce back to the Dutch oven, cover and bring to a simmer over low heat. Add the semi cooked meatballs, toss to coat with sauce.
- Simmer for 30 minutes covered. Meatballs should reach an internal temperature of 160 degrees F as measured with an instant-read thermometer.
- Serve meatballs with pasta or rice. Leftover meatballs are great for meatball sub sandwiches too!
Notes
- Prepare the meatballs are directed (the meat mixture and meatballs only).
- Place them on a parchment lined baking sheet with some space in between them.
- Put the tray in the freezer and allow the meatballs to freeze solid.
- When frozen remove the baking sheet and place the frozen meatballs in a freezer bag or freezer container for 1-2 months.
- When ready to cook them allow them to thaw in the refrigerator and proceed with the recipe.
Jessica says
Mmmm! This chipotle sauce is my FAVE! It’s not only delicious on these meatballs but I’m going to start putting it on some of my other favorite dishes too. Thank you!
Sam says
Outstanding recipe thanks so much! It tasted great.
Taylor says
These meatballs are DELICIOUS! Tender, juicy and just the right amount of heat in the sauce. We served them over rice and they were a huge hit!
Katherine says
Yes please! This takes meatballs to the next level!
Tavo says
I just made this for lunch and the meatballs were so good! thank you!
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Jessica Stroup says
These are amazing! I made them for dinner tonight!
Amanda Wren-Grimwood says
I never thought to add mayonnaise to the meatball mix – what a great idea! Also, I love these ease of batch making these and freezing too.