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cheesy meatball in sauce

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


  • 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


  • 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.


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.


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