Here’s the Cheesy Mexican Meatballs printable recipe!
Cheesy Mexican Meatballs
Prep time
Cook time
Total time
Cheesy Mexican Meatballs is a simple make ahead recipe
Author: Amy
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
- Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
- Measure out ¼ c. enchilada sauce. Reserve the rest for topping the meatballs with.
- 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.
- 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!
- Pour remaining enchilada sauce over meatballs.
- Cover and bake for 30 minutes.
- Uncover and sprinkle cheese over meatballs. Bake for 10 more minuntes or until cheese is melted.
- Serve right out of the oven with Cheesy Spanish Rice!
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Erren says
March 22, 2017 at 11:14 amCheesy and spicy? Nothing could go wrong! I bet they taste extremely delicious, I can’t wait to try!
Amy Engberson says
March 28, 2017 at 10:01 amWhat more could you ask for! Right?
Erin @ The Speckled Palate says
March 22, 2017 at 12:16 pmI just love your twist on a classic meatball! Mexican flavors are SO spot-on, and I can imagine these would be gone in no time at my house!
Amy Engberson says
March 28, 2017 at 10:01 amMake lots! They disappear quickly!
Jen says
March 22, 2017 at 1:17 pmMeatballs are always popular in my house at dinnertime. I love this take on it and we’d enjoy the change.
Amy Engberson says
March 28, 2017 at 10:00 amAren’t meatballs the best! This version rocks our world!
Dorothy at Shockingly Delicious says
March 22, 2017 at 4:25 pmWhen I think meatballs I usually go Italian. This twist sounds amazing! Love all that cheese too!
Amy Engberson says
March 28, 2017 at 10:00 amAll of the milk from our cows is made into cheese…naturally we are addicted to it! The Mexican spin on classic meatballs is always a fun way to switch things up!
Dee says
March 23, 2017 at 10:31 amI’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!
Amy Engberson says
March 28, 2017 at 9:57 amWe can’t get enough Mexican food at our house! These are always popular!
Krista says
March 23, 2017 at 8:30 pmThese might just be the best meatballs ever!
Amy Engberson says
March 28, 2017 at 9:47 amThanks Krista! They are pretty dang tasty!
Cathy Trochelman says
March 24, 2017 at 10:05 amOh my gosh – great minds think alike! I made something just like this for dinner last week….SO delicious!
Amy Engberson says
March 28, 2017 at 9:46 amMexican food is always a hit at my house! Especially if it includes lots of cheese!
Pyper says
April 2, 2017 at 8:57 pmThis is a great idea! Gonna have to try this one–you know me, ANYTHING Mexican!!
Teresa says
May 26, 2017 at 4:20 pmI 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!!!!!!!
Amy Engberson says
May 26, 2017 at 10:01 pmYay! 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!
Alex says
September 7, 2017 at 4:18 pmThis 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.
Amy Engberson says
September 8, 2017 at 2:17 pmOh yum! I love your subsititutions! That’s what makes cooking so fun! Glad you enjoyed these!
Nancy Walton says
July 7, 2018 at 4:36 pmSounds 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!
Amy Engberson says
July 9, 2018 at 9:50 amYes! You are right, they go right in the meat mixture. Thanks for catching that. I just updated the recipe! Enjoy!
Tom says
September 15, 2018 at 9:40 amLOOKS LIKE SOME YUMMY FOOTBALL FOOD!!!!!!!!!!!!!!!!!!!!!!!!!
Amy Engberson says
September 19, 2018 at 9:02 amYes! They would be perfect for football parties! Anything cheesy is a win for tailgating right? Enjoy!