Barbacoa Meatballs with Guac

barbacoa meatballs
I love barbacoa, but I usually don’t (a.k.a. never) have the foresight to stick a huge hunk of meat in the crock pot before I think, “Mannnnn, barbacoa sounds soooo good right now.” Yeah I could go to Chipotle and pick something up, but that would also mean I would need to have showered and look/smell somewhat presentable-ish, and I’m not always down for that. So here we have it; I can look like a scrub and eat the same flavors, in about 30 minutes.


For the Meatballs

  • 2 pounds ground beef (use 80/20 or they may be dry)
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • salt to taste
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • zest of 1 lime

For the Guacamole

  • 2 ripe Haas avocados
  • juice of 1 lime
  • salt to taste


Preheat your oven to 400ºF.

In a large bowl, thoroughly mix together all the meatball ingredients. Use a cookie scoop to portion the meatballs into a 9×13 oven-safe baking dish. Bake until cooked through, about 20-25 minutes.

Meanwhile, make the guacamole by smashing all the ingredients together.



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  • Reply
    June 17, 2013 at 6:46 am

    nice recipe! useful, easy, and tastes like chipotle

  • Reply
    Health-Bent | Paleo Recipes | Mexican Wedding Cookies
    June 17, 2013 at 11:52 am

    […] were on our way out the door to help some friends move and I looked like the way I mentioned in the Barbacoa Meatball recipe post. You think I just made that up? No way. I am un-showered and wearing some form of […]

  • Reply
    June 18, 2013 at 10:30 am

    OK, that’s dinner tonight.

  • Reply
    Liz N.
    June 18, 2013 at 11:34 am

    This is dinner in our household tonight too! Can’t wait! Totally loving all the recent posts on the site!

  • Reply
    June 18, 2013 at 6:18 pm

    Delish! Made these for din-din last night and enjoyed leftovers for lunch. Hella tasty… and guac just makes me happy…

  • Reply
    June 18, 2013 at 8:20 pm

    Made this but added some of the sauce from a can of chipotle in adobo. SO GOOD!

  • Reply
    June 27, 2013 at 8:14 pm

    Okay, someone educate me? Are HAAS avocados unique/different/special? I am from the great white north and these little emerald colour gems are definitely not native to Canada! I just buy whatever avocado the grocer has available. Teach me, please!

  • Reply
    July 26, 2013 at 6:09 pm

    Made this with zucchini pasta and home made sauce…delicious! Put the meatballs in the red sauce and mixed some guacamole in the “noodles”.

  • Reply
    Barbara Paczkowski
    August 19, 2013 at 9:34 am

    I am confuses as to the difference between Paleo and Primal. I am trying to follow Paleo as I have 80 lbs to loose and if this doesn’t work, the next step is lap and, which I don’t want to do. Please tell me your receipts in primal cravings will help me reach my goal.

  • Reply
    September 15, 2013 at 8:04 pm

    Made these meatballs tonight and added some heirloom tomatoes, garlic and onion powder to the guac, satisfied my Mexican craving, loved it!

  • Reply
    Stacy @Stacy Makes Cents
    February 5, 2014 at 8:25 pm

    Made these tonight for dinner – minus the guac. So good! Everyone in the family enjoyed them. Thanks!

  • Reply
    March 16, 2014 at 8:04 pm

    I made these tonight and used ground bison since I had that on hand and everything else. So no need to go to the store. They were so delicious!!

  • Reply
    October 30, 2014 at 6:05 pm

    Great idea! Does anyone know how to print these recipes instead of posting them?

    • Reply
      Karen Ramos
      October 30, 2014 at 6:37 pm

      Cindy – I right click and choose Print – then PDF the page numbers I want to save – and also print those pages.

  • Reply
    April 25, 2019 at 5:55 pm

    Tried these. I made a half recipe. I added egg and onion and used 85/15. Definitely think the 80/20 would have been better. But I love the flavor. Any comments on what the onion and egg would do to change the consistency? I just know that often regular meatballs include those two ingredients.

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