Albondigas Tacos

Albondigas tacos are the most delicious Mexican meatball street tacos that will forever change your family taco nights! After simmering in a zesty beef and tomato sauce, the meatballs are served over warm corn tortillas for a flavor-packed family dinner! You can add all the toppings you like, though these tacos don't need them!

You'll have a complete taco night dinner with restaurant-style Mexican rice, tortilla chips, and homemade salsa!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Albondigas Tacos
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Comments & Reviews

If you're tired of the same taco recipes, I can't recommend these saucy Mexican meatball tacos enough! Albondigas are tender meatballs loaded with savory seasonings and cooked rice.

They're simmered in a spicy beef and tomato sauce to make the ultimate street taco!

Usually, I'm a huge advocate for going all out with a variety of taco toppings, but these tacos don't need much! They're saucy, delicious, and satisfying, just as they are!

🥘 Ingredients

Albondigas

• White Rice - Day-old leftover rice is ideal for albondigas, but you can cook a small batch and let it cool if needed.
• Ground Beef - I typically use 80/20 ground chuck or a 50/50 blend of ground pork and ground beef (*see note).
• Egg - A large egg or equivalent egg substitute to bind your meatballs together.
• Garlic - Finely mince the garlic so that it seamlessly mixes into the meatballs.
• Cilantro - Fresh chopped cilantro is best, and then you can use a little extra to garnish your tacos for a pop of color!
• Seasoning - A blend of cumin, oregano, salt, pepper, and paprika gives these meatballs a savory flavor! Try smoked paprika to add a little smokiness.

Meatball Sauce

• Olive Oil - Extra virgin olive oil or your preferred cooking oil to saute the garlic.
• Garlic Cloves - Roughly chopping the garlic cloves so they aren't too small will help keep them from burning.
• Crushed Tomatoes - A big can of crushed tomatoes makes up the base of the sauce.
• Beef Stock - Beef stock, broth, or the equivalent amount of water combined with beef bullion base.

Tacos

• Tortillas - Choose corn tortillas for street tacos. You can use flour tortillas, too, if that's what your family prefers!
• Cotija Cheese - A sprinkle of crumbled cotija or queso fresco cheese is all the topping you need!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Albondigas Tacos

The sauce may take a little time, but every second is worth the wait, and the homemade albondigas are surprisingly simple! Grab your measuring utensils, a mixing bowl, a large skillet, a wooden spoon, and tongs to get started.

This makes 6-8 servings, depending on the size of your tortillas! I used 4-inch white corn tortillas here.

Prep The Rice

Step 1: Cook rice if not using leftovers. Begin with leftover rice that has been refrigerated overnight, preferably.

If you don't have any on hand, make a small batch by adding ½ cup white rice to ½ cup of boiling water, then reduce the temperature to low and let it simmer for 10 minutes (you want it slightly undercooked). 

Spread on a baking sheet to cool and dry slightly before adding to the meatball mixture.

Form The Meatballs

Step 2: Make the meatball mixture. Combine 1 pound (453.59 grams) of ground beef, ½ cup (92.5 grams) of white rice, 1 large egg, ¼ cup (4 grams) of chopped fresh cilantro, ½ tablespoon of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of paprika.

Step 3: Roll into balls. Roll portions of the beef mixture into meatballs roughly ¾-inch in size and set them aside.

Step 4: Brown the meatballs. Pan-sear your meatballs in a skillet over medium heat. Use tongs to rotate the meatballs until they are browned on all sides. Work in batches if needed.

Step 5: Cover and set aside. Remove from the oven and set aside. Cover with foil while preparing the sauce.

Make The Sauce

Step 6: Saute garlic. Add 1 tablespoon of olive oil to the same skillet you used for the meatballs over medium heat. Add 6 cloves of chopped garlic to the pan and saute for 1 minute or until fragrant.

Step 7: Add liquid. Add 28 ounces (793.79 grams) of crushed tomatoes, 2 cups (473.18 milliliters) of beef stock, and 1 chipotle pepper in adobo sauce to the pan and stir to combine.

Step 8: Simmer. Let simmer for 20 minutes or until the sauce has reduced to half its original volume.

Step 9: Cook the meatballs. Add the browned meatballs to the sauce and continue to simmer for another 10 minutes or until the meatballs have an internal temperature of 160°F (70°C). Remove from heat.

Assemble & Serve Your Tacos

Step 10: Make your tacos. Plate warmed 6-8 corn tortillas and top with the saucy meatballs. Sprinkle with ⅓ cup (50 grams) of cotija cheese and more fresh cilantro if desired, and serve.

💭 Angela's Pro Tips & Recipe Notes

• Try a ground meat combo! Though they are perfectly delicious when made with ground beef, I often like to make albondigas with a 50/50 split of ground beef and ground pork for the best taste and texture. Ground veal and lamb are also tasty in a meat blend!
• Toppings are optional. Try these meatball tacos with all of your favorite taco toppings. A drizzle of chipotle aioli, some pico de Gallo, or a scoop of guacamole would be delicious!
• Try baking the meatballs! Alternatively, you can bake the meatballs at 400°F (205°C/ Gas Mark 6) for 15 minutes and combine them with the sauce. They aren't as tender this way, but if you don't want sauce on all of the meatballs for kids or other reasons, it's the best way to ensure they're cooked through.
• Heat the tortillas for serving. Place all the tortillas onto a plate between damp paper towels and heat for 30 seconds on high. Alternatively, heat tortillas in batches in a dry skillet over medium-high heat.

🥡 Storing & Reheating

Leftover albondigas and sauce can be placed in an airtight container and refrigerated for up to 4 days. 

Freezing

Place cooled meatballs and sauce in an airtight container or heavy-duty zip-top bag and seal tightly. Keep frozen for up to 3 months.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, or put them in a baking dish at 350ºF ( 175ºC/Gas Mark 4 ) for 10 - 15 minutes.

Leftover Ideas

These tasty meatballs make a fantastic salad or burrito bowl! Or grab my pizza dough recipe to make a Mexican meatball pizza, yum! I use these meatballs in my amazing albondigas soup all the time.

📖 Recipe Card