Mexican stuffed meatball is a delicious variation of the traditional meatballs enjoyed in Mexico and Latin American countries. Its origin dates back to the fusion of indigenous culinary techniques with Spanish influences, where ground meat is used as the main base and enriched with various local ingredients. In Mexico, these stuffed meatballs are known for combining intense flavors and creamy textures, making this dish a special option for family gatherings and celebrations.
In other Latin American countries, similar preparations exist, although with different names and variations in the fillings. For example, in Colombia and Venezuela, a similar dish is the "albondigón" or "meatball," which is usually stuffed with cheese or vegetables. In Argentina, you can find the "giant meatball," which also has a filling but varies in its seasonings. This variety shows the richness and creativity of regional cuisine using simple and traditional ingredients.
How to Prepare Mexican Stuffed Meatball
To prepare this exquisite Mexican stuffed meatball, you will need the following ingredients: ground beef, tomato sauce, taco seasoning mix, green bell pepper, onion, white bread, egg, cheddar cheese, sour cream, avocado, and cherry tomatoes.
Combine the ground beef, tomato sauce, taco seasoning mix, chopped green bell pepper, finely chopped onion, grated white bread, and egg in a large bowl.
Mix all the ingredients well until you get a homogeneous mixture that is easy to shape.
In another bowl, combine the grated cheddar cheese with the sour cream to prepare the creamy filling.
Place half of the meat mixture in a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan, pressing lightly to form an even base.
Make a deep indentation along the pan, creating space for the filling.
Place the cheese mixture in the indentation, distributing it evenly so it is well covered by the meat.
Place the remaining meat mixture on top of the cheese, making sure to seal the edges well so the filling does not escape during cooking.
Bake in a moderate oven for 1 1/2 to 1 3/4 hours, until the meat is well cooked and golden brown.
Remove the pan from the oven and pour off the accumulated fat so the meatball is less greasy and more appetizing.
Cover the meatloaf with overlapping cheese triangles for an extra touch of flavor and presentation.
Let the meatloaf rest for 8 to 10 minutes before unmolding so it stays firm.
Place it on a serving platter and decorate with slices of fresh avocado.
Finally, place a cherry tomato in the center of each avocado slice to add color and freshness to the dish.
