Tuesday, July 18, 2017
Cheesy Mexican Meatballs
Cheesy Mexican Meatballs 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 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!