Mexican Meatballs

Posted by Jennifer Whalland on

Make the meatballs ahead of time and freeze. Convenient to just reheat and toss through zoodles or on a bed of cauliflower rice.


  • 100g mince beef 95-99% fat free
  • 1 tablespoon onion chopped fine
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cilantro chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • 3/4 cup salsa (low sugar)
  • 1 cup shredded cabbage (or alternate vegetable choice)


In a large bowl, combine ground beef, onion, garlic, cilantro, cumin, paprika, cayenne pepper, tomato paste and lemon juice. Stir to combine.

Form beef mixture eight small balls.

Heat a medium pan over medium heat. Brown meatballs on all sides, approx. 1 min per side.

Add salsa to the pan and cover. Simmer for 10 minutes, adding a little water (1 tablespoon at a time) to the mixture if the salsa reduces too much. Arrange shredded cabbage around meatballs in the pan. Cover again and simmer until the cabbage is wilted, approximately 2-3 minutes.  

Save the pasta for Maintenance Phase and replace pasta with healthy alternatives such as spaghetti squash, zoodles, cauliflower rice, broccoli rice, konjac noodles.

Like it spicy? Add some extra heat by adding in ¼ teaspoon of cayenne pepper.


Serves 1  | Total Calories 307

Fat 11.03
Carbs 27.06
Protein 23.68


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