Easy Mexican Meatballs
This post is about Easy Mexican Meatballs
Wow, I cannot wait to share this easy Mexican meatballs recipe with you! I had actually forgotten about this recipe until the other day when I came across it in my recipe archives. If your family loves Mexican food as much as mine, then you absolutely must make these!
I’m a huge fan of meatball recipes for a quick and easy weeknight dinner or make-ahead meal prep. This is a great dish that you can prepare ahead of time and then pop in the oven when you’re ready. You may already have all the ingredients on hand or can easily grab them at the grocery store.
Ingredients and Substitutions
You could use any ground meat. I usually use ground beef, but you could easily substitute ground pork, ground turkey or ground chicken in this recipe. When mixed with all the ingredients, you will get juicy meatballs every time.
I love the Trader Joe’s Mexican blend for tacos and Mexican dishes, but you could swap cheddar cheese or a Monterey jack blend.
I know oatmeal is not a common ingredient in meatballs, but it works perfectly here. You could swap bread crumbs or a couple slices of bread soaked in the enchilada sauce.
You could make a spicy version by mixing hot sauce directly into the meatball mixture, but I prefer to add hot sauce individually. These meatballs have so much flavor, you don’t really need to add anything extra.
What to serve with your meatballs
If are looking for some low-carb ideas, I have an entire post on what to serve with meatballs {low-carb side dishes}. Using low carb tortillas is another nice option.
My family likes these meatballs as a main dish with a big salad, egg noodles or rice on the side. You could also serve in corn tortillas or flour tortillas.
We keep things simple, but you may want to top with some pico de gallo, green onions, sour cream, sliced jalapeno peppers, or guacamole. There are so many different ways to enjoy this simple recipe!
Easy Mexican Meatballs Recipe
Ingredients
- 1 pound ground beef
- 3/4 cup old-fashioned oats (coarsely ground in blender or food processor)
- 2 eggs
- 12 ounces red enchilada sauce; DIVIDED (I used Trader Joe's brand)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Mexican blend cheese
- olive oil cooking spray
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with cooking spray.
- In a large bowl, combine 1/4 cup enchilada sauce with the ground beef, oats, eggs, salt, pepper, onion powder, garlic powder, cumin, and chili powder.
- Form the meat mixture into 2-inch balls and place in a single layer, evenly spaced in 9x13 pan.
- Pour remaining enchilada sauce evenly over meatballs.
- Top with shredded cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Remove aluminum foil and bake for an additional 10 minutes until cheese is fully melted and slightly browned.
- Serve immediately or store in airtight container in fridge for up to 3 days.
Notes:
Original recipe via the Weary Chef
