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Cheesy Mexican Meatballs

Cheesy Mexican meatballs with taco-seasoned, juicy beef and a hidden molten cheddar center. Baked until just cooked, then simmered in smoky red enchilada sauce with a golden, bubbling cheese top.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.333 cup breadcrumbs
  • 1 egg
  • 2 garlic minced
  • 2 tbsp taco seasoning
  • 1 tbsp cilantro chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 16 cheddar cheese small cubes for stuffing
Sauce and topping
  • 1 can (19 oz) red enchilada sauce
  • 1 cup Mexican cheese blend shredded
  • 0.25 cilantro for serving
  • 0.25 sour cream for serving

Equipment

  • 1 sheet pan

Method
 

Bake the meatballs
  1. Preheat the oven to 400°F (200°C) so it’s hot and ready for baking. This ensures the meatballs cook evenly from the start.
  2. Mix ground beef with breadcrumbs, egg, garlic, taco seasoning, cilantro, salt, and pepper until just combined. The mixture should hold together when formed.
  3. Flatten a tablespoon of meat mixture in your palm, place a cheese cube in the center, and wrap meat around it to form a ball—repeat with all meat. Each ball should fully seal the cheddar inside.
  4. Place the meatballs in a greased baking dish and bake 15 minutes until just cooked. They should look set on the outside but not over-brown.
Simmer in enchilada sauce and melt the cheese
  1. Pour red enchilada sauce over the meatballs, making sure they’re partially covered. Aim for an even layer so every bite gets saucy.
  2. Top with shredded Mexican cheese blend and bake 8–10 more minutes until the sauce is bubbling and the cheese is golden. Look for active bubbling and a browned, melted top.
  3. Garnish with cilantro and serve with sour cream. Cut one open if you want to confirm the molten cheddar center.

Notes

Pro tip: for clean stuffed centers, handle gently and make sure the meat completely seals around each cheddar cube. Refrigerate leftovers in an airtight container up to 3 days. Freezing is yes: freeze cooked meatballs (with or without sauce) up to 2 months and reheat covered until hot throughout. For a dairy-light option, use reduced-fat cheddar cubes and a reduced-fat Mexican cheese blend.