Janet’s Five and Dine

Enchilada Meatballs

F & L Market has ground beef for $1.99 a pound. Use that as the basis of these yummy Cheesy Mexican Meatballs. Serve with Spanish rice or cauliflower rice.
Ingredients
  • 10 ounces red enchilada sauce divided
  • 1 pound ground beef
  • 3/4 cup oats (I measure them then grind them in my blender until they are coarsely ground.)
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot sauce optional
  • 2 cups grated cheese (cheddar, monterey jack, colby jack, and pepper jack are all good choices)
  • cilantro for garnish, if desired
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13″ inch baking dish.
  2. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them.
  3. Form meatballs by hand or with a cookie scoop. (I like to use a medium sized cookie scoop, about 2 tablespoon size.) Drop meatballs into the 9 x 13″ pan. (Most of the time I leave the meatballs in the rustic shape of the cookie scoop. Once in awhile I do roll the meatballs until they are perfectly round. They taste the same either way!)
  4. Pour remaining enchilada sauce over meatballs. Cover and bake in preheated oven for 30 minutes.
  5. Uncover and sprinkle cheese over meatballs. Bake for 10 more minutes or until cheese is melted.
  6. Serve right out of the oven!
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