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Mexican Meatballs

As per special request, today’s recipe is an Albondigas which is translated as Spanish/Mexican Meatballs. However, the JBros version of this dish would not be a traditional Albondigas soup but would be a Mexican Meatball Subroll. This would also serve as our preparation for the National Meatball day on March 9th, and it did not disappoint so make sure to try it out. It’s definitely worth it!


  • 1 lb ground pork

  • 1 lb ground beef

  • 1/4 medium onion, minced (1/4 cup)

  • 1 egg

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp granulated garlic

  • 1 tsp coarse kosher salt

  • 1/2 cup cooked white rice

  • Oaxaca cheese, sliced and grated

  • 5-6 sub rolls


  • 30 oz fire-roasted diced canned tomatoes

  • cilantro

  • 4 oz diced green chilies

  • 2 chipotle peppers

  • 3 cloves garlic

  • 1/4 tsp Mexican oregano

  • 1 tsp coarse kosher salt

  • 1 Vine-ripe fresh tomato, squared


  1. In a food processor or blender, add the canned tomatoes, cilantro, green chilies, chipotle peppers, garlic cloves, Mexican oregano, a tsp coarse kosher salt, and sliced fresh tomato. Blend until smooth.

  2. Pour sauce in a pan on low heat. Simmer for 30 mins.

  3. While the sauce is simmering, prepare the meatballs. In a large mixing bowl, combine ground pork, ground beef, onion, egg. Season with a half teaspoon of coriander, cumin, and granulated garlic respectively, and a teaspoon of sea salt. Add the cooked rice and mix thoroughly.

  4. Shape the meatballs and grill on medium heat for 5-6 minutes on each side. Or, fry on the stove-top for 3-4 minutes on each side on medium heat. Then, add the meatballs to the sauce.

  5. Once everything is cooked, cut the sub rolls 3/4 of the way and add a layer of sliced Oaxaca cheese.

  6. Place the meatballs and drizzle with more sauce according to desire. Finish with shredded Oaxaca cheese.

  7. Serve while still hot. Enjoy!

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Mexican Meatballs
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