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Chipotle Chili Lime Meatball Burrito Bowls

Servings 4
Author Laura Doerr


For the Meatballs

  • 20 All Purpose Meatballs frozen or thawed
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2-2 tsp chipotle chili powder depending on desired heat level
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paperika SMOKED
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper
  • 2 tbsp lime juice
  • 1 cup water

Optional Toppings

  • lettuce shredded
  • tomatoes diced
  • avocado sliced
  • sour cream
  • cotija cheese
  • black beans drained and rinsed
  • scallions
  • cilantro
  • sriracha

Serve with batch of Sweet Sticky Brown Rice (recipe link in blog post)


  1. In a medium bowl whisk together olive oil, chili powders, cumin, smoked paprika, onion and garlic powders, salt and pepper, lime juice, and water.

  2. Combine meatballs and spice/water mixture in a medium-large skillet over medium heat. Cover and steam on med-low until heated through, stirring occasionally, about 10-15 minutes. Simmer on low uncovered and water will reduce if too runny. This would be a good time to throw some black beans in if you want to heat them through. If sauce mixture seems too thick, add more water to thin it out. 

  3. Serve meatballs over a bed of Sweet Sticky Brown Rice, and top with black beans, lettuce, tomatoes, avocado, scallions, cheese, sriracha, and sour cream.

Recipe Notes

This would be equally delicious wrapped up in an actual burrito! 

The chipotle chili powder is where your heat factor is going to come from. Start with a lesser amount if you are not into spice. Make sure to use smoked paprika, not just regular paprika!