Tex-Mex Meatballs With Avocado-Crema Sauce Recipe
Step up your party appetizer game with a new spin on meatballs! These tender, succulent Tex-Mex meatballs come with just the right spice kick and a decadent avocado-crema sauce for your dipping pleasure.
How to Make the Best Tex-Mex Meatballs With Avocado-Crema Sauce
These Tex-Mex meatballs with avocado-crema sauce are the perfect party appetizer that looks impressive but comes together in just 35 minutes. The combination of warm, spiced ground beef and cool, creamy avocado sauce creates an irresistible flavor pairing that will have your guests coming back for more.
The secret to tender, flavorful meatballs is using a bread and milk mixture as a binder—it keeps them moist and juicy while the blend of cumin, chipotle, and coriander gives them an authentic Tex-Mex kick. The avocado-crema sauce is silky smooth and herbaceous, cutting through the richness of the meatballs with fresh lime and cilantro.
Whether you’re hosting a casual get-together or an elegant dinner party, these meatballs with their vibrant green sauce make for an elegant yet easy appetizer that’s sure to impress.
Tex-Mex Meatballs With Avocado-Crema Sauce
Step up your party appetizer game with a new spin on meatballs! These tender, succulent Tex-Mex meatballs come with just the right spice kick and a decadent avocado-crema sauce for your dipping pleasure.
Ingredients
Tex-Mex Meatballs
Avocado-Crema Sauce
Instructions
Tex-Mex Meatballs
- Preheat oven to 400°F. In a large bowl, combine the bread pieces and milk, then let soak for a few minutes until softened.
- Add the beaten egg, minced garlic, grated onion, cumin, chipotle chili powder, coriander, salt, pepper, and hot sauce to the bread mixture. Mix gently with your hands until just combined.
- Add the ground beef and mix gently until just combined—don't overmix or the meatballs will be tough.
- Form the mixture into about 40 small meatballs (or 20 large ones, depending on preference). Place on a baking sheet lined with parchment paper.
- Bake for 15 minutes, or until the meatballs are cooked through.
Avocado-Crema Sauce
- In a food processor, combine the garlic cloves, avocado, lime juice, jalapeno, and cilantro. Pulse until roughly combined.
- Add the Mexican crema, salt, and pepper. Pulse a few more times until you reach your desired consistency—leave it a bit chunky for texture.
- Transfer to a serving bowl and serve alongside the warm meatballs for dipping.
Notes
- The avocado-crema sauce is best served fresh but can be made up to 2 hours in advance.
- For a spicier sauce, leave the jalapeno seeds in or add an extra jalapeno.
- Mexican crema can be found in the Latin section of most grocery stores, or you can substitute with a mixture of sour cream and heavy cream.