Meatballs Mexicana and Rice

Meatballs Mexicana and Rice

Cindy Newell 13

"I got a basic recipe for this from a friend many years ago. Since then, I've tweaked it to fit my family's taste. It sounds like a lot of work, but it really isn't. We find that this is one of our favorite recipes."

Ingredients 1 h {{adjustedServings}} servings 535 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
  2. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  3. While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
  4. Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
  5. When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.
Tips & Tricks
Lamb Meatballs in Spicy Eggplant Tomato Sauce

See how to make mini lamb balls in a spicy tomato and eggplant sauce.

Best Spanish Rice

See a quick-and-easy recipe for the yummiest Spanish rice.

Rate recipe

Your rating


Reviews 6

  1. 8 Ratings


I really enjoyed this dish a lot. I liked the flavors of the oregano and the cumin, they really came through and gave this an earthy spicy taste. I used dried minced onion since it was quick and the onions at the store look pitiful (about a heaping T worth for each onion). I used whole mexican oregano, and for the salt I used 1/2 tsp of hot salt in the meatballs and 1/2 tsp hot salt in the sauce. I did add about a half cup of water and simmered this covered about an hour total. I didn't care for the rice on it's own, but it went very well as a base for meatballs and sauce. I could have used half the can of mexicorn though as it seemed way too much. My son ate this wrapped in a flour tortilla. My husband didn't like this at all and wouldn't even try the rice, but he doesn't like his meat with anything tomatoey. Thanks for sharing this, it was really good.

Melissa Wilson Martin

I'm sorry to write this. Avoid it at all costs!!! Saved it, made it, we could not eat it. Hubby said it was the worst thing he's tasted from AR. We made this as written.


This was an excellent dinner but I didn't follow the recipe exactly. I used frozen meatballs and made the tomato sauce to heat them in for about 25 minutes. I used chipotle chili powder, which turned out fantastic, and left out the vinegar. I also made my own favorite Mexican rice recipe and didn't add any corn to it. The whole family loved it!