Little Dairy On the Prairie

my perfectly stinky life

Cheesy Mexican Meatballs

Created by 25 Comments

Cheesy Mexican Meatballs! A make ahead dinner that everyone goes crazy for!

Here’s the Cheesy Mexican Meatballs printable recipe!

Cheesy Mexican Meatballs
 
Print
Prep time
Cook time
Total time
 
Cheesy Mexican Meatballs is a simple make ahead recipe
Author:
Recipe type: Dinner, Main Dish, Beef
Cuisine: Mexican
Serves: 18-24
Ingredients
  • 1 pound ground beef
  • ¾ c. oats (I measure them then grind them in my blender until they are coursly ground)
  • 2 eggs
  • 1 10 oz. red enchilada sauce, divided (I used mild)
  • 1 tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tps. pepper
  • 1 tsp. oregano
  • ½ tsp. cumin
  • 1 tsp.chili powder
  • ½ tsp. hot sauce, optional
  • 2 c. grated cheese (cheddar, Monterey jack, and Colby jack, and pepper jack are all good choices)
  • cilantro for garnish, if desired
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
  2. Measure out ¼ c. enchilada sauce. Reserve the rest for topping the meatballs with.
  3. Add ¼ c. enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce together. I use my hands to combine them.
  4. Form meatballs. You can either shape them by hand or use a cookie scoop. I like to use a medium sized cookie scoop, about 2 Tablespoon size. I drop meatballs into a 9x13 pan exactly like you would if you were making cookies. Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!
  5. Pour remaining enchilada sauce over meatballs.
  6. Cover and bake for 30 minutes.
  7. Uncover and sprinkle cheese over meatballs. Bake for 10 more minuntes or until cheese is melted.
  8. Serve right out of the oven with Cheesy Spanish Rice!

 

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  5. I’ve done sweet, spicy and Italian meatballs, but I can’t wait to try these. I love enchiladas, and I’m drooling at that cheese and sauce!

    Reply

  9. I made this for dinner tonight and in all honesty this was BETTER than something you get out at a restaurant! We absolutely enjoyed it! I was going to make your Spanish rice but I was so tired that I ended up just using a package of Vigo Spanish rice instead. I served ours in a flour tortilla with some rice, meatballs, lettuce and tomato. These meatballs were OUTSTANDING!!!!!!!

    Reply

    • Yay! I’m so glad you enjoyed them! When you can make dinner this easily at home it’s hard to go out to eat! Thanks for taking time to let me know you enjoyed it!

      Reply

  10. This recipe is delicious, and my picky fiance loves it so that’s a huge plus. I’m making it for the second time tonight. Slight mods I made (just our preferences): use 1/2 lb chorizo and 1/2 lb beef, use roasted Pasilla chile sauce (Basically Barbacoa sauce) instead of enchilada sauce, and drizzle with queso Blanco.

    Reply

  11. Sounds yummy! But what do you do with the two eggs? I’m hoping they go into the meat mixture because I had already cracked them and couldn’t imagine anywhere else they could go…. Putting in the oven now! I hope I did the right thing!

    Reply

Trackbacks

archives

categories