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cheesy meatball in sauce
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Mexican Meatballs with Cheese

Mexican Meatballs are made with ground beef meatballs smothered in enchilada sauce and covered with cheese! Eat them with rice, rol them in a tortilla, or add them to a sandwich to make a torta!
Course Dinner, Main Dish
Cuisine Mexican
Keyword Enchilada Meatballs, Mexican Meatballs, Tex Mex Meatballs
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 514kcal
Author Amy

Ingredients

  • 1 1/2 pound ground beef
  • 3/4 cups oats or crushed corn chips
  • 2 eggs
  • 10 oz. red enchilada sauce divided (I used mild)
  • 1 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp hot sauce optional
  • 2 cups 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.
  • In a large mixing bowl whisk eggs. Add ground beef, 1/4 cup of enchildad sauce, oats (or crushed corn chips), and all spices.
  • Shape meat mixure into meatballs. I like to use a cookie scoop. Set meatballs in prepared baking dish.
  • Pour remaining enchilada sauce over meatballs.
  • Cover and bake for 30 minutes.
  • Uncover and sprinkle cheese over meatballs. Bake for 5-10 more minuntes or until cheese is melted.

Notes

GARNISH: It's fun to garnish the meatballs with cilantro, tomatoes, avocados, lime wedges, and green onions.
MAKE AHEAD: Assemble the meatballs and pour enchilada sauce over them. Cover the dish with foil and refrigerate until you're ready to bake them. Add ten minutes to bake time.
 
 

Nutrition

Calories: 514kcal | Carbohydrates: 13g | Protein: 36g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 164mg | Sodium: 1615mg | Potassium: 414mg | Fiber: 2g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 1mg | Calcium: 406mg | Iron: 4mg