Cheesy Mexican Meatballs

Delicious and easy-to-make meatballs infused with Mexican spices and cheese, perfect for any occasion.

Scale

1 lb Ground Beef (or ground turkey)
1/2 cup Oats (or breadcrumbs or almond flour)
1 large Egg
2 cups Red Enchilada Sauce
Seasonings to taste (salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder)
Hot Sauce to taste (optional)
2 cups Cheese (cheddar, Monterey Jack, or pepper jack)
Cilantro to taste (optional for garnish)

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Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef (or turkey), oats, and the egg. Mix well.
Add your chosen seasonings to the meat mixture and mix until evenly distributed.
Gently fold in 1 cup of shredded cheese into the mixture.
Shape the mixture into 1 to 2-inch meatballs and place them on a lined baking sheet.
Pour the enchilada sauce over the meatballs.
Bake for 20-25 minutes or until the meatballs are cooked through.
Sprinkle the remaining cheese on top and return to the oven for 5 minutes until melted and bubbly.
Garnish with fresh cilantro before serving.

Serve with rice, in tacos, or as meatball subs. They can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.

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