Cheesy Mexican Meatballs | Rahasia Masak

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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. 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. etc
  5. etc

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