boulettes viande tex-mex rhum chipotle
55 minutes • 3-4 servings


A comforting Tex-Mex meatball recipe enhanced with our Chipotle Rum hot sauce and El Paso Tex-Mex spices, prepared with lean ground beef, jalapeno and chipotle peppers, onion and crushed tomatoes. Serve with baguette or as a restaurant-style meatball sandwich. A classic for fall that is upon us and football tailgates!


  • 500 g lean ground beef
  • 250 g of Tex-Mex cheese
  • 1 seedless jalapeno pepper, finely chopped
  • 1 finely chopped onion
  • 1 egg
  • ½ cup panko breadcrumbs
  • 1 C. tbsp El Paso Tex-Mex spices
  • 1 28 oz can crushed tomatoes
  • ¼ cup finely chopped chipotle pepper sauce
  • 1 C. tbsp Chipotle Rum hot sauce
  • Salt and pepper to taste
  • A baguette
  • Parsley to garnish before serving


  1. In a bowl, combine the meat, egg, panko breadcrumbs and El Paso Tex-Mex spices. Add salt, pepper and mix well.
  2. Form meatballs the size of a golf ball.
  3. In a large skillet, sear the meatballs evenly and remove from the heat.
  4. In the same pan, brown the onion and jalapeno pepper for 2 minutes. Add the can of crushed tomatoes, chipotle peppers, Chipotle Rum hot sauce, salt and pepper and simmer over low heat for about 5 minutes.
  5. Then add the meatballs and continue cooking over low heat for 15 to 20 minutes.
  6. Remove from the heat, add the Tex-Mex cheese and put in the broiler oven for 4 to 5 minutes.
  7. Serve with bread and sprinkle with parsley.


Jasmin Perreault said:

J’ai bien le petit goût mexicain de cette recette. Avec ou sans piment fort, c’est un succès auprès des convives. Et bien honnêtement, c’est assez facile à faire, alors c’est un autre avantage!

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