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  • Easy
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  • One Pot

Tex-Mex Meatballs with Corn Salsa

Get cheesy with this one-pan dish that dials up the flavour on traditional meatballs with a spice-hued Mexican twist. Nestled in a fragrant sauce and served with a zesty corn salsa, this is fiesta on a plate.


"45 Minutes"




Chop Aromatics

Rinse coriander, pick leaves and finely chop stems. Finely chop red onion and jalapeños.



Make Corn Salsa

Remove husk from corn and carefully slice kernels from cobs. Place 1/2 the oil and corn in a frypan over medium heat. Cook, stirring occasionally, for 3-4 minutes or until charred. Transfer to a bowl with the onion, juice of half a lime, salt and pepper and mix to combine. Set aside.



Shape Meatballs

Place chopped jalapeño, mince, Tex Mex Mix Tape, egg, panko breadcrumbs and ½ the cheddar in a large bowl. Season with 1/8 teaspoon salt and pepper and give it a good mix to thoroughly combine. Using clean, damp hands roll the mince mixture into 6 equal-sized balls.



Cook Meatballs

Heat remaining oil in a large frypan over medium heat. Add meatballs and cook, turning, for 5–6 minutes or until golden brown on all sides.



Make Sauce

Add cherry tomatoes and coriander stems to frypan and season with salt and pepper. Reduce heat to medium-low and simmer for 8-9 minutes or until sauce is thick and reduced.



Plate Up

Sprinkle meatballs with remaining cheddar, cover with a lid and cook for a further 1–2 minutes or until cheese has melted. Cut remaining lime into wedges. Serve meatballs with corn salsa, lime wedges and coriander leaves.

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Tex-Mex Meatballs with Corn Salsa

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.