Chipotle Meatballs in Mexican Corn Cream Sauce

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Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with Chipotle peppers in adobo sauce, black beans, and scallion and are baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smokey Mexican spices, cool and tangy sour cream.

Chipotle Meatballs with Mexican Corn Cream Sauce are unexpected and delicious!  The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion.  They are then baked, which makes cooking super easy and healthier than frying.  The creamy sauce is inspired by Mexican Street Corn. The slight sweetness from the corn, the smokiness from the Mexican spices, the subtle heat from the Chipotle adobo sauce, and the cool and tangy sour cream make this creamy sauce the perfect complement to the Chipotle Meatballs!

Check out how easy these are to make!

MEXICAN FLAVORS + MEATBALLS = 😍

We love Mexican food in our house!  If they could, my daughters would have Taco Tuesday everyday.  So when I was thinking of a new way to reinvent meatballs, I was inspired by my and my girls’ love for Tacos and Mexican food!

The meatballs are a wonderful combination of black beans and lean grass-fed ground beef.  The black beans are blended so that they are partly creamy, but still have bits of bean for texture.  The creaminess from the beans added to the ground beef makes these meatballs so MOIST, tender, and so flavorful.  The Chipotle Peppers in Adobo Sauce give the meatballs that Mexican flare!

Chipotle Meatballs with corn sauce over rice on white place with peppers on side. Plate on marble counter with peppers on plate in back and pan with meatballs in back.

PREP-AHEAD STEPS FOR THE CHIPOTLE MEATBALLS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

This recipe uses Gluten-Free Tortilla Chips instead of breadcrumbs as the binder for the meatballs.  Add a handful of tortilla chips to a food processor and blend until fully ground and you get 3/4 cup. Remove from the processor and set aside.

To the same food processor (no need to clean), add the drained beans and sliced scallions.  Put 1 tablespoon of the scallion greens in a baggie for the sauce and the rest go into the food processor for the meatballs.  Rough chop 2 Chipotle Peppers and add to the food processor with 1 tsp of the sauce.

Also to the food processor add 1 tbsp water, 1 tsp salt, 1 tsp ground pepper, 1 tsp ground cumin. Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans. You should see mostly creamy beans, but still some bean bits left for texture.

To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and 1/2 cup of the tortilla crumbs. Mix with hands or a large fork to completely combine.  Add more tortillas crumbs as needed until the mixture easily forms into balls.  Cover bowl and store in fridge until ready to make meatballs and bake them. You could also bake these in advance and reheat them later.

Cut off the kernels and then scrape the kernel bits off the cob with the back of the knife. Mince 1 clove garlic and store with the corn in the fridge until ready to cook.

Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Store in the fridge covered until ready to cook.

Raw meatballs on a pan for Chipotle Meatballs with Mexican Corn Cream Sauce

LET’S COOK:

Preheat oven to 400 degrees F.Preheat oven to 400 degrees F. Bake the meatballs in oven on center rack for 20 minutes.Preheat oven to 400 degrees F.

While the meatballs are cooking, make the sauce.  Add 1 tsp Extra Virgin Olive Oil to a preheated pan and then add the roasted corn kernels, minced garlic, and 1 tbls scallion greens.  Stir and saute for 3 minutes and then add 1 tsp of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier.  Stir in the chicken broth, cumin, chili powder.  Bring the sauce up to a simmer and cook for 5 minutes, then turn down heat to keep warm.

When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, to the sauce whisk in the sour cream, add the cilantro.

Last, add the meatballs to the sauce.  Make sure to add any brown bits from the pan to the sauce too!

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion and then baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smoky Mexican spices, cool and tangy sour cream. Yum!

Pour the meatballs and sauce over the rice, garnish with cilantro.  Enjoy!!

5 from 2 votes
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Chipotle Meatballs in Cream Corn Sauce

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion and then baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smoky Mexican spices, cool and tangy sour cream. Yum!
Course Main Course
Cuisine Mexican
Keyword chipotle, Meatballs, mexican food
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

Chipotle Meatballs

  • 16 ounces Lean Ground Beef, Grass Fed, Raised without antibiotics
  • 15.5 ounces Black Beans, canned
  • 4 Scallions, whites (4 scallions split between meatballs and sauce)
  • 2 Chipotle Peppers in Adobo Sauce
  • 1 Tablespoon water
  • 1 Egg, large
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Pepper
  • 1 teaspoon Ground Cumin
  • 1/2 cup Ground Tortilla Chips

Mexican Corn Cream Sauce

  • 1 Ear of Corn
  • 1 clove Garlic
  • 1 teaspoon Extra Virgin Olive Oil
  • 1.5 cup Chicken Broth
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Chili Powder
  • 1 teaspoon Sauce from Chipotle Peppers in Adobo Sauce
  • 1 cup Sour Cream
  • 1/2 teaspoon Salt, or to taste
  • 1/2 teaspoon Fresh Ground Pepper
  • 1 tbls Scallion, greens (use the greens from the 4 scallions listed under meatballs)
  • 1 tbls Cilantro, chopped

Other

  • 1 cup Rice, uncooked

Instructions

Prep-Ahead to make Kit

  1. Add a handful of tortilla chips to a food processor and blend until fully ground and you get 3/4 cup.  Remove from the processor and set aside to be added to the meat later.  You should only need 1/2 cup for the meatballs, but you will want extra just in case your meat mixture is too wet.

    Tortilla chip crumbs in a food processor for Chipotle Meatballs with Mexican Corn Cream Sauce
  2. Drain and rinse the black beans and put into the same food processor.

  3. Slice the 4 scallions.  You will need to save 1 heaping tablespoon of the greens in a baggie for the sauce, the rest will go into the food processor for the meatballs.

  4. Rough chop 2 Chipotle Peppers and add to the food processor with 1 tsp of the sauce.  Save the rest in a storage container as you will need the sauce for adding to the Cream Sauce later.

  5. Also to the food processor add 1 tbls water, 1 tsp salt, 1 tsp ground pepper, 1 tsp ground cumin.  Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans.  You should see mostly creamy beans, but still some bean bits left for texture.

    Blended black beans and scallions in food processor for Chipotle Meatballs with Mexican Corn Cream Sauce
  6. To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and 1/2 cup of the tortilla crumbs.  Mix with hands or a large fork to completely combine.  If the mixture seems too wet, sprinkle in a little more tortilla crumbs. 

    Raw ground beef in a bowl with tortilla chip crumbs on top for Chipotle Meatballs with Mexican Corn Cream Sauce
  7. Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Store in the fridge covered until ready to cook.

    Raw meatballs on a pan for Chipotle Meatballs with Mexican Corn Cream Sauce
  8. Cut off the kernels and then scrape the kernel bits off the cob with the back of the knife. Mince 1 clove garlic and store with the corn in the fridge until ready to cook.

    Corn kernels cut off cob for Chipotle Meatballs with Mexican Corn Cream Sauce

Cook!

  1. Make rice according to package instructions.  Generally, you will bring the rice and water up to a boil, stir, then cover and turn heat down to lowest setting for 20 minutes. After 20 minutes, turn off the heat, but leave cover on until ready to serve.

  2. Preheat oven to 400 degrees F. Bake the meatballs in oven on center rack for 20 minutes.

  3. While the meatballs are cooking, make the sauce.  Add 1 tsp Extra Virgin Olive Oil to a preheated pan on medium heat and then add the corn kernels, minced garlic, and remaining scallion greens.  Stir and saute for 3 minutes.  Stir in the chicken broth, cumin, chili powder, salt, pepper.  Add 1 tsp of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier. Bring the sauce up to a simmer and cook for 2 minutes, then turn down heat to lowest setting to keep warm.

  4. When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, whisk the sour cream into the corn sauce and stir in the cilantro. add the meatballs to the sauce. Make sure to add any brown bits from the pan to the sauce too!

    Mexican Corn Cream Sauce in Pan on stove with cilantro on top for Chipotle Meatballs with Mexican Corn Cream Sauce
  5. To serve, pour the meatballs and sauce over the rice, garnish with cilantro and enjoy!!

Recipe Video

2 thoughts on “Chipotle Meatballs in Mexican Corn Cream Sauce

  1. 5 stars
    Oh! My! Goodness, Carrie! This dish looks CRAZY good. The cream sauce, the corn, the meatballs, the flavors – all of it is making me so very hungry right now. I’m gonna have to try this. As always, thanks so much for sharing.

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