Mexican Meatballs with Tomato Avocado Salad
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Averie Cooks · by Averie Sunshine★ 4.7 (10)

Mexican Meatballs with Tomato Avocado Salad

NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 42%
CARBS 17G22% OF CAL
5G FIBER8G OTHER4G TOTAL SUGAR
FAT 17G52% OF CAL
4G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick and easy Mexican meatballs seasoned with cumin and chili powder, served with a fresh tomato and avocado salad. Perfect for busy weeknights.

mainmexicanbeefdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • one pound 93% lean ground beef
  • one 10 to 12-ounce jar enchilada sauce (I use medium heat, divided)
  • 2 large eggs
  • 1/2 cup seasoned (Italian breadcrumbs)
  • 1/4 cup fresh cilantro (plus more for garnishing)
  • 3 to 4 cloves garlic (finely pressed or minced)
  • 2 tablespoons dried minced onion flakes
  • 2 teaspoons cumin
  • 1 to 3 teaspoons chili powder (or to taste (I used 3))
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
  • about 3 Roma tomatoes or 2 medium/large tomatoes (diced chunky)
  • 1 large ripe Hass avocado (diced into bite-sized pieces)
  • about 1/4 cup fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • pinch sugar (optional and to taste)
PREP
10M
SODIUM
860MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.