Mexican Meatballs

5 from 4 reviews

Super easy and juicy Mexican Meatballs Recipe with ground turkey, bake for 15 minutes, then serve with rice for an easy healthy dinner or as an appetizer.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 30 meatballs 1x


Mexican Meatballs:

Garlicky Guacamole (optional):

  • Avocado, cilantro, garlic, salt, pepper.

Easy Pico De Gallo (optional):

  • Tomatoes, red onion, cilantro, jalapeno.


  1. Preheat oven to 375 degrees F. Line large baking sheet with unbleached parchment paper and spray with cooking spray.*
  2. In a large mixing bowl, add turkey, cheese, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. Form into 30 golf ball size meatballs (I use small ice cream scoop).
  3. Bake meatballs in 2 batches for 15 minutes or until browned. Serve hot with brown rice/quinoa, guacamole and pico de gallo. Or serve as an appy.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

Freeze: Lay rolled meatballs on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Bake from frozen following recipe’s instructions + 10 minutes.


Recipe from Lexi’s Clean Kitchen Cookbook. *I used dark baking sheet. Light colour like aluminum will increase baking time.

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