Enchilada meatballs take all the wonderful flavors from the classicMexican dish and serve them up in meatball form. They are great for dinner with a side of rice.
Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray.
In a bowl, combine the ground beef, 1/4 cup enchilada sauce, oats, eggs, salt, onion powder, garlic powder, black pepper, oregano, cumin, chili powder and hot sauce. Using a spoon or your hands, mix everything together until it’s well combined.
Using a one-inch scoop or just a spoon to portion, roll the mixture into meatballs about the size of a ping-pong ball. Place them in the prepared baking dish. They don’t need to be very far apart.
Once all the meatballs are in the dish, pour the rest of the enchilada sauce over the top of them. Cover the dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and sprinkle the cheese over top of the meatballs. Bake, uncovered, for 10 more minutes, or until the cheese is melted and just a little browned. Serve immediately with your favorite Mexican sides.