Photo of Grilled Mexican-spiced meatballs with fresh salsa by WW

Grilled Mexican-spiced meatballs with fresh salsa

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
These easy-to-make meatballs are packed with scallions, cumin, cilantro, and chili powder with the added crunch and texture of crushed tortilla chips. The crushed tortilla chips take the place of bread crumbs in the meatballs. A salsa made from yogurt, tomatoes, salsa, peppers, and tomatoes makes a great dip for the meatballs. The salsa can be made ahead and stored in the refrigerator until ready to serve. When grilling the meatballs, make sure that they are cold. If you grill warmer or room temperature meatballs, they tend to fall apart. This recipe scales up easily to serve any size group, just be sure you have enough skewers on hand.


Cooking spray

2 spray(s)

Uncooked 93% lean ground beef

1 pound(s)

Tortilla chips

12 chip(s), crushed

Uncooked scallion(s)

4 small, chopped


1 cup(s), chopped, divided

Chipotle chili powder

2 tsp

Ground cumin

1 tsp

Table salt

¾ tsp, or to taste

Grape tomatoes

4 cup(s), halved

Yellow pepper(s)

2 cup(s), coarsely chopped

Fat free salsa

1 cup(s)

Plain fat free Greek yogurt

½ cup(s)

Fresh lime juice

4 tsp


  1. Coat grill or grill pan with nonstick spray and preheat to medium-high.
  2. Meanwhile, in medium bowl, combine beef, tortilla chips, scallions, ¼ cup cilantro, chile powder, cumin, and ¾ tsp salt. Form mixture into 16 meatballs. Thread 4 meatballs onto 1 sturdy skewer (flat skewers work best to prevent spinning around). Or hold 2 skewers parallel and thread 4 meatballs onto both skewers (for easy flipping). Repeat with remaining meatballs.
  3. Grill meatballs, rotating occasionally, until evenly browned and cooked through, about 10 minutes.
  4. Meanwhile, in large bowl, combine tomatoes, bell peppers, onion, salsa, yogurt, lime juice, and remaining ¾ cup cilantro and season with salt (if using). Serve meatballs with salsa.
  5. Serving size: 4 meatballs and 1¼ cups salsa