Chipotle Meatballs

  • Author: Cookies & Cups
  • Yield: serves 4 1x



  • 1 pound lean ground beef
  • 1 chipotle, diced (from a can of chipotle in adobo)
  • 1 1/2 tablespoons adobo sauce (from can of chipotle in adobo)
  • 1 (1 ounce) packet lower sodium taco seasoning
  • 1/4 cup plain breadcrumbs


  • 2 (15 ounce) cans petite diced tomatoes, undrained
  • 3 small garlic cloves, minced
  • 12 tablespoons adobo sauce from can of chipotle in adobo – depending on desired level of spiciness.
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground coriander

Optional Garnish

  • Chopped Cilantro
  • Avocado
  • Lime
  • Serve with Rice



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl combine ground beef, diced chipotle, adobo sauce, taco seasoning, and breadcrumbs. Mix well and form into golf ball sized meatballs.
  3. Place meatballs onto the prepared pan and bake for 15 minutes.


  1. While the meatballs are baking combine the diced tomatoes, minced garlic, adobo sauce, salt, and coriander in a large skillet. Cook over medium heat, stirring frequently, for 10 – 15 minutes to combine the flavors and sauce is warm.
  2. When the meatballs are done baking place them in the sauce and coat in the sauce. Cook for an additional 3-4 minutes, garnish with cilantro if desired and serve warm over rice.
  3. If desired serve with avocado and a fresh lime to squeeze on top.

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