Cheesy Mexican Meatballs

Cheesy Mexican Meatballs is a simple make ahead recipe
Course Beef, Dinner, Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 18 -24
Author Amy


  • 1 pound ground beef
  • 3/4 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
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tps. pepper
  • 1 tsp. oregano
  • 1/2 tsp. cumin
  • 1 tsp.chili powder
  • 1/2 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


  • Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
  • Measure out 1/4 c. enchilada sauce. Reserve the rest for topping the meatballs with.
  • Add 1/4 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!