Get ready to indulge in a flavor-packed dish with these Cheesy Mexican Meatballs. These hearty meatballs are infused with classic Mexican spices and smothered in gooey cheese, making them the perfect comfort food for any occasion. Whether served as an appetizer or a main dish, they are guaranteed to be a hit!
These Cheesy Mexican Meatballs have become a beloved staple in our family. The first time I made them, my husband was instantly hooked. He couldn’t get enough of the spicy, cheesy goodness, and our kids loved the fun, bite-sized meatballs. Now, they frequently request these for family gatherings and even casual weeknight dinners. It’s a joy to see everyone’s eyes light up when I bring this dish to the table!
Why These Cheesy Mexican Meatballs?
Packed with spices like cumin, oregano, and chili powder, these meatballs are a flavor explosion in every bite.
Topped with a blend of melted cheeses, each meatball is a cheesy, gooey masterpiece.
Simple ingredients and straightforward steps make this recipe perfect for both novice and experienced cooks.
Serve them as a fun appetizer at parties or as a satisfying main dish with a side of rice or tortillas.
Ingredients:
- For the Meatballs:
- 280 g (10 oz) red enchilada sauce, divided (I used mild)
- 450 g (1 lb) ground beef
- 75 g (¾ cup) oats, coarsely ground
- 2 large eggs
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp hot sauce (optional)
- For the Topping:
- 200 g (2 cups) grated cheese (cheddar, Monterey Jack, Colby Jack, and Pepper Jack are all good choices)
- Fresh cilantro for garnish (optional)
Directions:
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Make the Meatball Mixture: In a large bowl, combine ¼ cup (60 ml) of the enchilada sauce, ground beef, coarsely ground oats, eggs, salt, onion powder, garlic powder, black pepper, oregano, cumin, chili powder, and hot sauce (if using). Use your hands to mix everything until well combined.
- Form the Meatballs: Using your hands or a medium-sized cookie scoop (about 2 tablespoons), form the mixture into meatballs. Place them in the prepared baking dish. You can leave them in the rustic shape of the scoop or roll them into perfect rounds—both methods work well.
- Bake the Meatballs: Pour the remaining enchilada sauce evenly over the meatballs. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Add the Cheese: Uncover the baking dish and sprinkle the grated cheese over the meatballs. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the meatballs hot, straight out of the oven. Garnish with fresh cilantro if desired.
Notes:
- Substitutions: You can use ground turkey or chicken instead of beef for a lighter version. For a gluten-free option, use gluten-free oats.
- Cheese Options: Feel free to experiment with different cheeses. A mix of spicy Pepper Jack and creamy Monterey Jack adds an extra kick.
- Serving Suggestions: These meatballs pair well with Mexican rice, a side salad, or wrapped in tortillas for a fun twist.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
