When I think of fajitas, all I can think of is that sizzling plate coming through the restaurant as everyone turns to look at who ordered it. Smoke everywhere. Literally. Even in your clothes and it’ll stay there forever. It’s an experience. I normally don’t order it because of said smoke, but also because usually it’s more veggies than meat. At home it’s a whole different story. You can adapt it to your liking and it feeds a crowd. These Beef Fajita Meatballs are easier to make as no grill is needed, the oven does all the work for you. The best part is the smoke is nowhere to be found. No need to worry about setting off the smoke detector. That’s always a plus in my book.
In a small bowl, whisk together the cumin, chili powder, oregano, chipotle, 1 teaspoon salt, 1/2 teaspoon black pepper, lime zest, lime juice, olive oil, Worcestershire sauce, and half of the garlic until evenly combined.
**Note: This is the marinade for both the meatballs (which will give the meatballs so much flavor) and for the veggies. It’ll work as double duty so I highly recommend that you don’t skip this step.**
In a large mixing bowl, add the ground sirloin, beaten egg, bread crumbs, chopped cilantro, and 3/4 of the marinade mixture from earlier.
**Tip: You can also do this with ground chicken, turkey or even ground pork if you prefer.**
Lightly mix with your hands or a fork until evenly combined. Divide the mixture and roll into balls about the size of a golfball (or slightly smaller) and place on a plate or platter. Set aside.
In a separate bowl, toss together the onion, bell peppers, jalapeño, if using, and remaining chopped garlic with the remaining marinade.
Spread out evenly onto the prepared baking sheet and bake just until the veggies begin to soften, about 15 minutes.
**Note: Pre-roasting the veggies first allows them to be nicely cooked later on, once the meatballs are cooked as well. This step also prevents the veggies from getting soggy.**
Carefully remove the baking sheet from the oven and push the veggies to one side. Then lay the meatballs, in a single layer, onto the now emptied side. Return the baking sheet to the oven and bake until golden brown and fully cooked through, about 25 to 30 minutes.
Garnish with fresh cilantro and serve with warmed flour tortillas and lime wedges. It’s great as tacos so you can lay out several different topping options.
Salsa, pickled jalapeños, shredded lettuce, crumbled queso fresco or cotija cheese. These all would be great! Guacamole or diced up tomatoes would be great too. The possibilities are endless, really.
I can never have fajitas without rice and beans and so I would suggest some of those on the side as well, but honestly not necessary if you don’t want it or don’t have the time.
I hope you’ll give this recipe a try soon. It’s a crowd pleaser and I know everyone at home would love it. Whether you make them with beef or chicken, you can’t go wrong! Try it both ways and see which you prefer. Let me know what you think below. As always, thank you so much for reading and following along!
Beef Fajita Meatballs
Equipment
- Mixing Bowls
- whisk
- Baking Sheet
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- Kosher salt and coarse black pepper
- 2 teaspoons lime zest
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves minced, divided
- 1 pound ground sirloin
- 1 large egg beaten
- 1/2 cup bread crumbs
- 1/4 cup cilantro chopped
- 1 small yellow onion sliced
- 1/2 large green bell pepper sliced
- 1/2 large red bell pepper sliced
- 1/2 large yellow bell pepper sliced
- 1/2 large orange bell pepper sliced
- 1 large jalapeño sliced (optional)
- Flour tortillas for serving
Instructions
- Preheat oven to 400°F. Grease a sturdy baking sheet with a tablespoon or so of oil and set aside.
- In a small bowl, whisk together the cumin, chili powder, oregano, chipotle, 1 teaspoon salt, 1/2 teaspoon black pepper, lime zest, lime juice, olive oil, Worcestershire sauce, and half of the garlic until evenly combined.
- In a large mixing bowl, add the ground sirloin, egg, bread crumbs, cilantro, and 3/4 of the marinade mixture from earlier. Lightly mix with your hands or a fork until evenly combined. Divide the mixture and roll into balls about the size of a golfball (or slightly smaller) and place on a plate or platter. Set aside.
- In a separate bowl, toss together the onion, bell peppers, jalapeño and remaining garlic with the remaining marinade. Spread out evenly onto the prepared baking sheet and bake just until the veggies begin to soften, about 15 minutes.
- Carefully remove the baking sheet from the oven and push the veggies to one side. Then lay the meatballs, in a single layer, onto the now emptied side. Return the baking sheet to the oven and bake until golden brown and fully cooked through, about 25 to 30 minutes. Serve with warmed tortillas, fresh cilantro for garnish and lime wedges. Enjoy!
Yum, yum and yum! I don’t have chipotle powder but I do have adobe chipotle chilis in the jar…would those work instead? Or would they impart a completely different flavor? Thanks!
Please indicate how many this serves. Thank you!