Irresistible Cheesy Mexican Meatballs: A Flavorful Twist on a Classic Dish!
Get ready to elevate your dinner game with our Cheesy Mexican Meatballs! These savory meatballs are packed with zesty flavors and smothered in a rich enchilada sauce, then topped with a generous amount of melted cheese. Perfect for a weeknight dinner or a crowd-pleasing appetizer, these meatballs are sure to become a new family favorite. With just the right amount of spice and cheesiness, they’re guaranteed to satisfy your cravings for comfort food with a Mexican twist!
In our household, Cheesy Mexican Meatballs are a go-to favorite that always brings the family together. It all started when I was experimenting in the kitchen, looking for a way to jazz up traditional meatballs. Inspired by the bold flavors of Mexican cuisine, I decided to infuse the meat mixture with a blend of spices like chili powder, cumin, and oregano, giving them a deliciously distinct flavor profile. As they bake in the oven, the aroma of enchilada sauce and melted cheese fills the kitchen, building anticipation for the moment when we can dig in. Whether we’re enjoying them as a hearty dinner or serving them as a crowd-pleasing appetizer at parties, these Cheesy Mexican Meatballs never fail to impress!
Why This Recipe for Cheesy Mexican Meatballs is a Must-Try:
- Zesty Flavor Explosion: Experience a burst of bold flavors with each bite, thanks to the perfect blend of spices like chili powder, cumin, and oregano infused into the meat mixture.
- Saucy Goodness: Indulge in the rich and flavorful red enchilada sauce that coats each meatball, adding an extra layer of savory goodness.
- Melty Cheese Heaven: Dive into a cheesy paradise with a generous topping of grated cheese, creating a gooey and irresistible finish that’s guaranteed to please cheese lovers.
Ingredients:
- 280 ml (10 ounces) red enchilada sauce, divided (mild or your preferred heat level)
- 454 grams (1 pound) ground beef
- 90 grams (3/4 cup) oats, coarsely ground
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon hot sauce (optional)
- 226 grams (2 cups) grated cheese (cheddar, Monterey Jack, Colby Jack, or Pepper Jack)
- Cilantro, for garnish (optional)
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13-inch baking dish.
- In a large mixing bowl, combine 60 ml (1/4 cup) enchilada sauce, ground beef, coarsely ground oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce (if using). Use your hands to thoroughly mix the ingredients until well combined.
- Form the mixture into meatballs, using either your hands or a medium-sized cookie scoop (about 2 tablespoons each). Place the meatballs in the prepared baking dish.
- Pour the remaining enchilada sauce over the meatballs, ensuring they are well coated. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the grated cheese over the meatballs. Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro, if desired, and serve the Cheesy Mexican Meatballs hot, straight out of the oven. Enjoy the irresistible combination of flavors and cheesy goodness!
Notes:
- You can customize the level of heat by using your preferred type of enchilada sauce, from mild to spicy.
- Feel free to experiment with different types of cheese for a unique flavor twist.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
