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Cheesy Mexican Meatballs
Author: Amy Engberson
Prep Time 15 minutes
Cook Time40 minutes
Servings:4 Units:
Ingredients:
Instructions:
source:https://wearychef.com
Author: Amy Engberson
Prep Time 15 minutes
Cook Time40 minutes
Servings:4 Units:
Ingredients:
- 10 ounces red enchilada sauce, divided (I used mild)
- 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:
- Preheat oven to 350 degrees. Grease a 9 x 13" inch baking dish.
- 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.
- 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!)
- Pour remaining enchilada sauce over meatballs. Cover and bake in preheated oven for 30 minutes.
- Uncover and sprinkle cheese over meatballs. Bake for 10 more minutes or until cheese is melted.
- Serve right out of the oven
source:https://wearychef.com