Mexican Chicken Meatballs Recipe
Mexican Chicken Meatballs Recipe photo by Taste of Home

Mexican Chicken Meatballs Recipe

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These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. You could also substitute ground white turkey for the chicken. —Katrina Lopes, Lyman, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:60 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 60 servings


  • 1/2 cup egg substitute
  • 1 can (4 ounces) chopped green chilies
  • 1 cup crushed cornflakes
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound ground chicken
  • Salsa, optional

Nutritional Facts

1 meatball (calculated without salsa) equals 21 calories, 1 g fat (trace saturated fat), 6 mg cholesterol, 49 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls. Place on baking sheets coated with cooking spray.
  2. Bake at 375° for 12-15 minutes or until a meat thermometer reads 165° and juices run clear, turning occasionally. Serve with salsa if desired.
    Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
    Yield: about 5 dozen.
Originally published as Mexican Chicken Meatballs in Healthy Cooking October/November 2009, p44

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jan. 23, 2015

"My whole family loved these Meatballs"

Reviewed Apr. 30, 2014

"I think I'll put these in a green chili enchilada sauce."

Reviewed Apr. 2, 2013

"Absolutely delicious! I have made these meatballs with cornflakes and with gluten-free Rice Krispies. Delicious either way!"

Reviewed Mar. 3, 2013

"Very good! I made both a batch as the recipe was written and also a batch gluten free and substituted gluten free rice krispies for the corn flakes & they turned out great. Both my kids who are picky enjoyed them."

Reviewed Jul. 8, 2012

"These meatballs were really great! My whole family enjoyed them, and I didn't have any trouble getting any of the kids to eat them. They had a nice Mexican flavor but weren't spicy at all. It made a batch of about 40 meatballs on one large cookie sheet for me, and I served 4 per person. I made some Uncle Ben's Taco-Flavored Rice with it and steamed green beans. I think these will make a great appetizer for a Mexican Fiesta themed birthday party we have coming up."

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