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Ancho Chile Mexican Meatballs

  • Author: Jess's Kitchen
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45



Ancho Chile Sauce

  • 3 medium sized dried ancho chiles (1.5 ounces)
  • 6 oz tomato paste
  • 1.5 cup bone broth or beef stock
  • 2 Tbls apple cider vinegar
  • 2 Tbls lime juice
  • 1 cup fresh cilantro
  • 4 garlic cloves
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp cocoa powder
  • 1 tsp black pepper
  • 1 tsp sea salt


  • 1 lb ground beef
  • ¼ cup cilantro, minced
  • ¼ cup onion, finely diced
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 2 Tbls ancho chile sauce

Assembly and Toppings


  1. Preheat oven to 350
  2. Stem and deseed the dried ancho chiles and place in a bowl of hot water to soak for 5-10 minutes.
  3. Strain the water and place the soaked chiles in a blender with all of the other sauce ingredients. Blend until smooth.
  4. Combine all the meatballs ingredients in a bowl and mix thoroughly.
  5. Scoop a heaping tablespoon of meat and roll in to a ball. Repeat until mixture is gone.
  6. Heat a tablespoon of oil in a cast iron or oven proof pan on medium high heat.
  7. Place the meatballs in the pan and let sear for about one minute.
  8. Pour the sauce over the meatballs and place the pan in the oven.
  9. Let cook for 25-30 minutes or until sauce is bubbly and meatballs are cooked through.


  • You can easily double the meatballs to serve more people.


  • Serving Size: 4