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Cheesy Mexican Meatballs | Easy Taco Meatball Dinner Idea

A comforting plate of Cheesy Mexican Meatballs served with rice and salsa, styled for easy Mexican Meatball Dinner Ideas.
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These Cheesy Mexican Meatballs bake in enchilada sauce and finish under a layer of melted cheese for a saucy, comforting dinner. They are easy to make ahead, full of bold flavor, and perfect for serving with rice, tortillas, or toppings.

Ingredients

Scale
  • 10 ounces red enchilada sauce, divided
  • 1 pound ground beef
  • 3/4 cup oats, ground coarsely if desired
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot sauce, optional
  • 2 cups shredded cheese, such as cheddar, Monterey Jack, Colby Jack, or pepper jack
  • Cilantro, for garnish if desired

Instructions

  1. Preheat and prepare the dish.
    Set your oven to 350°F. Lightly grease a 9 x 13-inch baking dish so the meatballs and sauce do not stick as they bake.
  2. Mix the meatball mixture.
    In a large mixing bowl, combine 1/4 cup of the enchilada sauce with the ground beef, oats, eggs, salt, onion powder, garlic powder, black pepper, oregano, cumin, chili powder, and hot sauce if you are using it. Use clean hands to mix everything together until the seasonings are evenly distributed. Stop mixing as soon as the ingredients come together. Overmixing can make the meatballs less tender, and these Cheesy Mexican Meatballs should stay soft and juicy.
  3. Shape the meatballs.
    Use your hands or a cookie scoop to portion the meat mixture into even balls. I like a medium cookie scoop, around 2 tablespoons each, because it keeps the sizes consistent. You can leave them with a slightly rustic shape or roll them smoothly between your palms. Either way works. The final texture of Cheesy Mexican Meatballs will still be delicious.
  4. Place the meatballs in the pan.
    Arrange the formed meatballs in the greased baking dish in a single layer. Try to keep them spaced evenly so they cook at the same rate.
  5. Add the rest of the sauce.
    Pour the remaining enchilada sauce over the top of the meatballs. Make sure each one gets coated well so the meat stays moist and flavorful while baking.
  6. Bake the meatballs.
    Cover the baking dish and place it in the preheated oven. Bake for 30 minutes, or until the meatballs are mostly cooked through. The sauce will thicken slightly and the whole pan will smell rich and savory.
  7. Add the cheese topping.
    Remove the dish from the oven and uncover it carefully. Sprinkle the shredded cheese evenly over the top of the meatballs so every bite gets plenty of melty cheese. This is the step that turns them into true Cheesy Mexican Meatballs.
  8. Finish baking.
    Return the dish to the oven and bake for about 10 more minutes. Keep baking until the cheese melts fully and becomes bubbly on top. The cheese should look hot and gooey, not dry.
  9. Serve immediately.
    Remove the baking dish from the oven and let it sit for a moment before serving. Garnish with chopped cilantro if you like. Serve the Cheesy Mexican Meatballs warm, straight from the pan, with rice, tortillas, or your favorite sides.

Notes

  • Use mild enchilada sauce for a gentler version, or a spicier one if you want more heat.
  • Oats can be swapped for breadcrumbs in a 1:1 replacement.
  • Ground turkey, pork, or lamb all work well here too.
  • These Cheesy Mexican Meatballs can also be cooked in a slow cooker if you prefer that method.
  • Leftovers keep well in the fridge for up to 5 days and freeze nicely for several months.

Find it online: https://irmacooks.com/cheesy-mexican-meatballs/