Easy Mexican meatballs with zucchini noodles
This Simple mexican meatballs with zucchini noodles are gluten-free, low-carb and egg-free and a feast in the mouth! A dinner for the whole family!
Pin Easy Mexican Meatballs
You. Is there anything you can't do Mexican?
I mean, we made Shakshuka Mexican with Mexican Shakshuka, we made Mexican lasagna, and we even made Mexican tuna-filled zucchini boats. If you can eat it, you can make it Mexican.
And really, Mexican food is one of the best. The spices! The coriander! The AVOCADO!
It's just all good and it's EVERYTHING in those delicious, juicy little meatballs that I can guarantee you'll love!
Family friendly meal
If you're like me, you may always be looking for healthy, delicious, tasty dishes that everyone will enjoy – even the most picky eaters! You will be glad to know that I have a lot of recipes that meet these criteria, such as: Cheesy Instant Pot Broccoli Rice Casserole and the Mexican meatball recipe I will introduce you today!
I mean, who doesn't love meatballs, am I right or am I right? I can imagine that it is often difficult to find a meal that you love and that your children eat, but I guarantee that this recipe will be a winner for your whole family!
Satisfying. Keeps you full. Nice to look at. Familyfriendly. DELISH. What more do you want from a meatball? It always gets better because of this Mexican turkey meatballs are also easy to do. In fact, most of the ingredients may already be hanging around your fridge and pantry! You need the following:
- Lean turkey
- Grated cheddar cheese
- Low-fat cream cheese
- Diced green onion
- Diced red onion
- Chopped coriander
- Chopped garlic
- olive oil
Can you make meatballs without an egg?
Here's a scenario we can ALL refer to. You are in the kitchen, making meatballs. You have collected all the ingredients and then find that you have missed an egg! You look in the fridge and to your dismay you have none! Fortunately, you can still do this entirely Mexican Chicken Meatballs! They use a combination of cheddar cheese and cream cheese that work together to tie the meatballs and keep them together while cooking!
Now that we've put our ingredients together, it's time to start the recipe! You will absolutely LOVE this fun variant of classic meatballs and your whole family too. Let's go:
Set your oven to 400 degrees Fahrenheit and let it preheat completely. Put ALL meatball ingredients in a large bowl and stir well.
Shape the meat mixture into balls (should be about 20 balls of equal size) and place them on an ungreased baking sheet. Let them bake for about 10-12 minutes or until they are no longer pink and golden brown inside.
While the meatballs are baking, heat a large pan over medium heat and add about 1 tablespoon of oil. Sauté the red onion and garlic for about 3 minutes or until tender. Add the diced chilies in adobe sauce, crush tomatoes and salsa, and stir until everything is well mixed.
Add the bell pepper, cumin, salt and frozen corn to the mixture, stir in well and bring to a boil. After cooking, reduce the heat and simmer for about 10 minutes.
While the sauce is simmering, heat some oil in a large pan over high heat. Cook the zoodles in the pan until golden brown, which should take about 5-7 minutes. Place on a plate and press lightly to remove excess moisture.
Spread the pasta on the plates and add the sauce and meatballs. Garnish with coriander and cheddar and DEVOUR!
Although this meatball and zoodle dish shines by itself, feel free to add a side dish! I recommend Three beans of Mexican corn black bean salad, because a fresh, aromatic salad always goes well with a hearty meal like this or another Grilled Mexican Quesadillas to munch!
Other healthy Mexican recipes
Mexican sweet potatoes baked twice
Chicken Mexican Rice Casserole
A Pan Mexican Quinoa casserole
Simple Mexican meatballs with zucchini noodles
These simple Mexican meatballs with zucchini noodles are gluten-free, low-carb and egg-free and a feast in the mouth! A dinner for the whole family!
For the meatballs:
- 1 lb 93% lean turkey
- 1/4 Cup Cheddar cheese, grated
- 3rd tablespoon Low-fat cream cheese softens
- 3rd tablespoon Green onion diced
- 1/4 Cup Red onion diced
- 3rd tablespoon coriander chopped
- 1 TL salt
- 1 TL cumin
- 1 tablespoon garlic chopped
for the sauce
- 1/2 tablespoon olive oil
- 1/3 Cup Red onion diced
- 1/2 tablespoon garlic chopped
- 2 1/2 cups Crushed tomatoes
- 1/2 Cup Mild sauce
- 1 tablespoon Chile in adobe sauce, diced
- 1 tablespoon Spanish spice and marinade mix
- 1 TL cumin
- 1 TL paprika
- 1/2 TL salt
- 1 Cup Frozen corn
For the zoodles
- 8th Medium zucchini
- Coriander and additional cheddar for garnish
Preheat the oven to 400 degrees F.
Mix all the meatball ingredients together until everything is well mixed
Shape into small balls and place on an ungreased baking sheet. (should make 20 meatballs) I'm using a cookie scoop. Bake for 10-12 minutes until golden brown and no longer pink inside.
While the meatballs are cooking, heat 1/2 tbsp. Olive oil in a large pan over medium heat.
Sauté the diced red onions and garlic for about 3 minutes until soft.
Add the diced chilies in adobo sauce, the adobo sauce, the shredded tomatoes and the salsa. Stir until everything is well mixed.
Add cumin, peppers, salt and frozen corn (no thawing required). Stir until everything is well mixed. Bring to a boil.
After cooking, reduce the heat to low and simmer for 10 minutes.
While the sauce is simmering, spray a large pan with cooking spray and heat over high heat.
Cook in the pan until golden brown for about 5-7 minutes. Place on a paper towel and gently squeeze out as much moisture as possible.
Spread the pasta on the plates and top with tomato sauce and meatballs. Garnish with coriander and additional cheddar cheese as desired and serve.
* One serving consists of 1/4 of the pasta, 1/4 of the sauce and 4 turkey meatballs.
Did you make this recipe?
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For this recipe I recommend:
Simple Mexican meatballs with zucchini noodles
Amount per serving
Calories 592 Calories from fat 171
% Daily value *
Saturated fat 7g44%
cholesterol 89 mg30%
sodium 1529 mg66%
potassium 4739 mg135%
carbohydrates 75 g25%
protein 47 g94%
* The daily percentages are based on a 2000 calorie diet.
(per 1/4 of the recipe)
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