Mexican Meatballs

Looking for a tasty snack for a party or drink? Then these Mexican meatballs with tomato salsa are perfect. We made the meatballs from minced beef and seasoned with spicy herbs.

We also gave the balls a Mexican twist by adding cheddar and pieces of jalapeño. A dip is, of course, also part of a snack. We opted for a fresh tomato salsa. The salsa is super easy to make and goes perfectly with the spicy balls.

You can also serve the balls with sour cream or guacamole. Because we made everything ourselves, a meatball with salsa only contains 1.5 g of carbohydrates. So you can also enjoy this snack if you follow a strict keto diet! Tips: When making the meatballs, we added a tablespoon of almond flour ourselves.

The almond flour serves as a substitute for breadcrumbs and ensures that the meatball does not fall apart. You can leave it out, but then your balls might come out of the oven a little less nicely. You can also serve the meatballs with tomato salsa as a snack or main course with a salad or a portion of cauliflower rice. I hope you like it. For more inspiration, check out our other low-carb snack recipes.



500 gr minced beef

1 tbsp almond flour

1 jalapeño pepper

85 g grated cheddar

1 egg (M)

1 clove garlic crushed

2 tsp cumin

2 tsp chili powder

1 tsp paprika powder

1/2 tsp salt


1 can of peeled tomatoes (400 gr)

1 jalapeño pepper, finely chopped

1/2 onion, finely chopped

1 clove garlic, crushed

lime juice to taste

1 tsp cumin

1 tsp salt

handful parsley, finely chopped

Preparation method

Meatballs. Preheat the oven to 190 degrees. On a large cutting board, cut the jalapeño pepper into small pieces.

Add the chopped pepper to a large bowl along with the remaining meatball ingredients. Mix the ingredients well in the bowl with your hands.

Shape the mincemeat about 15 meatballs. Place the balls on a baking tray lined with baking paper. Bake the balls for about 20 minutes in the preheated oven. salsa.

Meanwhile, make the salsa by adding all salsa ingredients to a blender. Turn on the blender until the salsa has the desired consistency. Add the salsa to a bowl and refrigerate for a while, covered. Serve the meatballs with the salsa and optionally a sour cream and spring onion. Enjoy your meal!

I hope you like it. For more inspiration, check out our other low-carb Burrata salad with pesto recipes.

Nutritional values

Serving Size: 1 meatball with salsa

Calories: 95

Fat: 5.8

Carbohydrates: 1.5

Protein: 8.9

Preparation time: 10

Cooking time: 20

Total time: 30 Servings: 15meatballs

 Category: Main course, Snacks

Cuisine: Mexican

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