Step up your party appetizer game with a new spin on meatballs! These tender, succulent Tex-Mex meatballs come with just the right spice kick and a decadent avocado-crema sauce for your dipping pleasure.

Mexican meatballs in a shallow bowl with avocado-crema sauce with cilantro and lime slices.

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Why You Need to Make This Recipe
Step-by-Step Instructions
How to Serve
Can You Make Ahead of Time?
Can You Freeze?
Perfect Pairing
Love Tex-Mex?
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Why You Need to Make This Recipe

Easy party hack: Serve meatballs. Sit back and watch people rave about your culinary genius.

People go crazy for meatballs — it’s that simple. I’ve always loved serving my smoked meatballs, Italian-style meatballs or curried lamb-feta meatballs for parties. They’re simple to make and a guaranteed crowd favorite, and now I have these Mexican meatballs with avocado sauce to keep everyone full and happy. Let's jump into it, shall we?

Step-by-Step Instructions

Making our avocado-crema sauce couldn’t be easier. We toss an avocado and Mexican crema into a food processor along with garlic cloves, lime juice, jalapeno, cilantro, salt and pepper and give it a whirl. Once it's all smooth and creamy like so, we set it aside.

See? This step is as simple as it gets.

The avocado-crema sauce in a food processor.

And now for our meatballs. We start by soaking small pieces of torn sandwich bread in milk or heavy cream. The bread crumbs act as our binder, and soaking adds wonderful moisture. I find heavy cream gives an extra decadent touch, but milk is just fine too.

While our bread crumbs soak, we mix together an egg, garlic, onion, cumin, chili powder, coriander, salt, pepper and a few dashes of hot sauce. For the onion, I like to grate it rather than chopping it. The pieces end up much finer and almost melt into the meat mixture, which I much prefer to chunks of onion.

The egg mixture after combining into a cohesive mixture in a large bowl.

Once we mixture together those flavorings, we add our ground beef. You might be tempted to add the beef along with the other ingredients, but I don't recommend it. We want to handle our beef as little as possible to keep our meatballs tender. Creating a cohesive mixture first ensures we don't have to mess with the beef too much.

After mixing the beef to the egg mixture in a large bowl.

From here, we're ready to form our meatballs and cook, which brings us to two options: frying and baking. Both methods produce a delicious meatball, but for entertaining purposes, I find baking is much easier. After we form our meatballs, we pop them in the oven, and all our work is done.

The formed meatballs onto a parchment paper-lined baking sheet.

That said, I know some people insist frying is the only way to make meatballs. If that's you, by all means, fry away. But I truly believe you'll be just as happy with these meatballs if you bake them instead.

How to Serve

We have options here. As you can see from the photos, you can spoon the avocado sauce onto a plate or shallow bowl and add the meatballs on top. Your guests can use a serving spoon to scoop up both the sauce and meatballs at the same time.

Alternatively, you can keep the two separate and allow guests to spoon sauce directly onto their meatballs.

You could even turn these meatballs and avocado sauce into a taco bar. Meatball tacos? Sound different? Perhaps. But it works.

Matt and I spooned these into homemade flour tortillas with the sauce, and I couldn’t get over how good they were. Why have meatball tacos not become a thing sooner? Put out some shredded lettuce, pickled onion and pico de gallo with these meatballs and avocado-crema sauce and you have yourself one delicious taco bar.

The Mexican meatballs in a shallow bowl with a stack of tortillas in the background.

Can You Make Ahead of Time?

You sure can, which is super helpful for entertaining. Once you mix the beef, seasoning and add-ins, you simply cover the bowl and store in the refrigerator until you’re ready to form, or you can go ahead and form the meatballs, store covered and bake when ready.

You can even make the avocado-crema sauce ahead of time and store in the refrigerator. Unlike guacamole, this sauce stays its lovely green hue overnight.

An aerial view of the Mexican meatballs in a bowl with cilantro, limes and tortillas.

Can You Freeze?

Absolutely! In fact, I love making big batches of meatballs, so I always have some on hand for those impromptu gatherings. That way, you always have a delicious dish ready to go.

After they cool, store in an airtight, freezer-safe container. A freezer bag works as well. These meatballs are best consumed within three to four months, but they're still safe to eat if you extend the freezing period.

The avocado-crema sauce, however, doesn't freeze well. Fortunately, the sauce only takes a few minutes to whip up, so that shouldn't cause too much trouble.

The Mexican meatballs with a lemon water on a placemat.

Perfect Pairing

If you're in the mood for a beer, I love an American pale ale with these meatballs. The hops elevate the chili powder and spices while the sweet malt backbone matches nicely with the caramelization we get from the beef. Plus, an American pale ale offers plenty of bubbles to keep our palates clean from the fatty beef and avocado sauce.

For a wine, a bold, fruity red, like a syrah, is a good bet. The fruity notes balance the spice, and syrah comes with enough body to hold up to our beefy meatballs.

And with those Mexican-inspired spices, a little tequila is never a bad idea. Try my triple citrus tequila smash, blood orange margarita, raspberry-peach margarita or classic margarita and let me know what you think.

When you need an easy but guaranteed crowd-pleasing party appetizer, I hope you try these Tex-Mex meatballs with avocado-crema sauce.

Cheers!

A close-up view of the Mexican meatballs on the avocado-crema sauce in a shallow bowl.

Love Tex-Mex?

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Comments

5 from 48 votes (39 ratings without comment)

Tex-Mex Meatballs With Avocado-Crema Sauce