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Spring Meatballs

Spring Meatballs

Spring Meatballs

  • Cook Time: 45 Minutes
  • Yield: 6 Servings

A savory south-of-the-border take on meatballs with authentic Mexican ingredients.


  • 2 tbsp. fresh cilantro
  • 2 garlic cloves
  • 28 oz. Mild Green Enchilada Sauce
  • 1 medium onion, chopped
  • 2 medium-size serrano peppers, chopped
  • 1 lb. ground beef
  • 2 eggs
  • 2 tbsp. olive oil
  • ½ c. cheddar cheese, shredded
  • 4 tbsp. sour cream


  1. In a blender, mix cilantro, garlic, enchilada sauce, onion and serrano peppers; blend until smooth.
  2. In a large bowl, mix the ground beef and eggs with your hands, and shape into 2- to 3-inch meatballs.
  3. Heat a frying pan with 2 tablespoon of olive oil until hot; add the meatballs and fry until browned.
  4. Pour salsa from the blender into the pan covering the meatballs.
  5. Add the sour cream and cheese on top.  
  6. Cover and cook over low heat for 30 minutes. Serve with white rice.