What To Serve With Mexican Meatballs? 10 Best Side Dishes

If you’ve been wondering what to serve with Mexican meatballs, you’re in the right place.

Mexican food is delicious and hearty, but it can sometimes be a little heavy on the stomach.

That’s why it’s always good to have a few side dishes on hand to lighten things up.

In this article, I’ll give you 10 of the best side dishes to serve with Mexican meatballs.

From traditional rice and beans to lighter options like salads and soups, there’s something for everyone.

What To Serve With Mexican Meatballs? 10 Best Side Dishes

A side dish is sort of like the icing on the cake – it can take a good dish and make it great.

When it comes to Mexican meatballs, there are a number of delicious side dishes that can really take the dish to the next level.

Here are 10 of the best side dishes for Mexican meatballs:

1. Roasted Red Potatoes

I like my roasted red potatoes to be nice and crispy on the outside, but soft and fluffy on the inside.

For this, I usually cut my potatoes into small pieces so that they cook evenly.

I also like to add a lot of flavor to my roasted red potatoes, so I usually add garlic, onion, chili powder, and cumin.

You can also add other spices that you like or keep it simple with just salt and pepper.

Roasted red potatoes are a great side dish because they are easy to make and go well with all types of Mexican food.

2. Green Beans Almondine

This side dish isn’t anything new – green beans almondine has been around for ages.

But it’s a classic for a reason – it’s simple yet elegant, and it goes well with so many different types of dishes.

I personally like to use fresh green beans that I’ve blanched beforehand, but you could also use frozen green beans if you’re short on time.

1. To make the dish, simply saute some sliced almonds in butter until they’re golden brown, then add the green beans and cook until they’re tender.
2. Season with salt and pepper to taste, and serve!

3. Honey Glazed Carrots

You can’t really go wrong with carrots as a side dish, but if you’re looking to step up your carrot game, try honey glazing them!

This is a super simple process: just coat carrots in a mixture of honey and olive oil, then roast them in the oven at 400 degrees Fahrenheit for about 20-30 minutes.

I like to add a little bit of salt and pepper to my carrots before roasting them, but you can leave that out if you’d like.

These honey glazed carrots are the perfect sweet and savory side dish to any Mexican meal.

4. Garlic Parmesan Roasted Broccoli

Simple, easy, and healthy.

That’s what I love about this side dish!

And it only requires a few ingredients that you probably already have in your pantry.

• First, you’ll need some broccoli florets. I like to buy a big bag of frozen broccoli because it’s cheaper and lasts longer, but feel free to use fresh broccoli if you prefer.
• Next, you’ll need some garlic cloves. I usually just use 2-3 cloves, but you can add more or less depending on how much garlic flavor you want.
• Finally, you’ll need grated Parmesan cheese and olive oil.

1. To make the dish, start by preheating your oven to 400 degrees Fahrenheit.
2. Then, in a large bowl, mix together the broccoli florets, garlic cloves, Parmesan cheese, and olive oil. Make sure everything is evenly coated with the oil and cheese.
3. Then, spread everything out onto a baking sheet and roast for 20-25 minutes until the broccoli is crispy around the edges.

5. Roasted Sweet Potatoes

Sweet potatoes are amazing.

They have a way of making even the simplest dish feel special.

That’s why I love to roast them and serve them as a side dish when I’m having Mexican food.

The sweetness of the potatoes pairs so well with the spices in Mexican food, and they’re also really good for you!

1. When I roast my sweet potatoes, I like to add a little bit of olive oil, salt, and pepper.
2. Then I bake them in the oven at 400 degrees Fahrenheit for about 30 minutes.

They come out nice and crispy on the outside, but soft and fluffy on the inside. Yum!

6. Mashed Potatoes

I’m sure you know how to make mashed potatoes, but in case you don’t, here’s a quick overview.

Start by boiling some potatoes until they’re soft, then mash them up with some milk, butter, and salt to taste.

You can also add in other ingredients like shredded cheese, green onions, or sour cream, depending on what you like.

I personally love adding in a little bit of cumin and chili powder to give the mashed potatoes a bit of a kick!

This side dish is delicious with any kind of Mexican food, and it’s also pretty healthy too.

7. Spinach Salad

Want something a little healthier to offset all those delicious but heavy Mexican dishes?

This spinach salad is perfect! It’s light and fresh, but still has enough body to stand up to things like enchiladas and tamales.

I like to use baby spinach in my salad, but you can use regular spinach if that’s what you have on hand.

I also add in some diced red onion, black beans, corn, and avocado for some extra flavor and texture.

And of course, no salad is complete without a little dressing.

I usually go with a simple vinaigrette made with olive oil, lime juice, and a touch of honey.

8. Caesar Salad

This salad goes great with Mexican meatballs or enchiladas.

I personally love to add lots of chopped up Romaine lettuce, diced tomatoes, shredded Parmesan cheese, and croutons.

For the dressing, I usually just use a store-bought Caesar dressing, but you could also make your own if you prefer!

This dish is quick and easy to make, and it’s always a hit with my family and friends.

9. Fruit Salad

Your meatballs are going to thank you for making this fruit salad.

Not only is it a great side dish to Mexican food, but it’s also healthy and refreshing.

I personally like to add mango, pineapple, and grapefruit to my fruit salad, but you can really add any type of fruit that you like.

I also like to add a little bit of lime juice and mint leaves to give it a little zing.

This dish is best served chilled, so make sure to put it in the fridge for at least an hour before serving.

Enjoy!

10. Potato Salad

Super simple, super delicious, and goes with everything – that’s what I love about potato salad!

For this side dish, I usually use Yukon gold potatoes because they’re on the waxy side and hold their shape well when boiled.

I also like to add in some diced red onion for a little sweetness and crunch.

As for the dressing, I prefer a simple mixture of mayonnaise, dijon mustard, and apple cider vinegar.

But feel free to experiment with different herbs and spices to find a dressing that you love.

Serve this salad cold or at room temperature – it’s delicious either way!