Mexican Meatballs

I love Mexican food.

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I also love Italian food. Hell, I just love food! I don’t know what I was doing or what I was thinking when I came up with idea of making Mexican influenced meatballs, simply called Mexican Meatballs. But I sure am glad I was doing it because these babies came out great! I think some of the best foods are created by accident or out of thin air. At least, I can say that for myself. I am not a huge pork eater. In fact, if you were to look inside my freezer or refrigerator you won’t find it. However, every now and then I can take some enjoyment in the other white meat.

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I took ground chuck and chorizo sausage and combined the two meats and seasoned the meat with taco seasoning. I stuffed the meatballs with queso quesadilla cheese and diced jalapenos. Some of the meatballs I even wrapped in bacon. All of the flavors of the beef, chorizo, and bacon just made heaven in a meatball. These are totally meant to be made for a tailgating event or a party as an appetizer.  If you do not eat pork or rarely eat pork, please proceed with caution. But if you love great flavored food, then do not proceed with caution and enjoy yourself!

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Mexican Meatballs

Mexican Meatballs


  • 1 lb. ground chuck
  • 3 Chorizo sausages or 1 lb. of ground chorizo
  • 1 packet taco seasoning
  • 1 c. onions, diced
  • 1 tbsp. chili powder
  • ½ c bread crumbs
  • 2 large eggs, slightly beaten
  • ½ c. queso quesadilla cheese
  • ¼ c. diced jalapenos
  • 1 lb. bacon


  1. Preheat oven to 350 Degrees
  2. In a large bowl combine both meats (chorizo and ground chuck) and the onions. If your Chorizo sausage comes already prepared in the sausage links, make sure you remove the casing (look at the picture below). Add the taco seasoning, breadcrumbs, chili powder, and slightly beaten eggs. Use your hands to mesh all the ingredients together.
  3. In a separate small bowl, add the cheese and jalapenos and stir. Set aside.
  4. Begin to roll the meat into medium size meatballs (look at the picture) and in the middle of ball take your finger or the end of a wooden spoon and make a hole to insert the cheese and jalapenos inside. Once you have packed the middle of your meatball with the cheese combination, place a little more meat to cover the top of the meatball.
  5. Now that your meatballs are assembled, begin to wrap them with the slices of bacon. I did not need toothpicks to hold the bacon in place but feel free to use them if it is necessary.
  6. Place in the oven for 30-45 minutes.
  7. Allow to cool before serving.


  1. Pam says

    What do you do with the onions and chili powder you mentioned in the ingredient list? I can’t find it in the instructions.

    • brownsugarma says

      I’m sorry for the delayed response. WordPress was having some issues over the weekend and I couldn’t review the recipe to see what was missing. However, I updated the recipe to answer your questions. Sorry about that.

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