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Photo of Grilled Mexican-spiced meatballs with fresh salsa by WW

Grilled Mexican-spiced meatballs with fresh salsa

6
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
These easy-to-make meatballs are packed with scallions, cumin, cilantro, and chili powder with the added crunch and texture of crushed tortilla chips. The crushed tortilla chips take the place of bread crumbs in the meatballs. A salsa made from yogurt, tomatoes, salsa, peppers, and tomatoes makes a great dip for the meatballs. The salsa can be made ahead and stored in the refrigerator until ready to serve. When grilling the meatballs, make sure that they are cold. If you grill warmer or room temperature meatballs, they tend to fall apart. This recipe scales up easily to serve any size group, just be sure you have enough skewers on hand.

Ingredients

Cooking spray

4 spray(s)

Uncooked 93% lean ground beef

1 pound(s)

Tortilla chips

28½ gm, sea salt flavour recommended

Scallions

4 small, chopped

Cilantro

1 cup(s), chopped, divided

Chipotle chili powder

2 tsp(s)

Ground cumin

1 tsp(s)

Table salt

¾ tsp(s), plus extra for seasoning

Grape tomatoes

4 cup(s), halved

Yellow bell pepper

2 cup(s), chopped, coarsely chopped

Red onion

1 cup(s), sliced, minced

Fat free salsa

1 cup(s)

Plain fat free Greek yogurt

½ cup(s)

Fresh lime juice

4 tsp(s)

Instructions

  1. Coat a grill or grill pan with cooking spray and preheat to medium-high.
  2. Meanwhile, in a medium bowl, combine the beef, tortilla chips, scallions, ¼ cup cilantro, chili powder, cumin, and ¾ tsp salt. Form the beef mixture into 16 meatballs. Thread 4 meatballs onto 1 sturdy skewer (flat skewers work best to prevent spinning around). Or hold 2 skewers parallel and thread 4 meatballs onto both skewers (for easy flipping). Repeat with the remaining meatballs.
  3. Grill the meatballs, rotating occasionally, until evenly browned and cooked through, about 10 minutes.
  4. Meanwhile, in a large bowl, combine the tomatoes, bell peppers, onion, salsa, yogurt, lime juice, and remaining ¾ cup cilantro and season with salt (if using). Serve meatballs with salsa.
  5. Serving size: 4 meatballs and 1¼ cups salsa

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