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Cheesy Baked Mexican Meatballs
8
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #31835
April 24, 2019
Categories: Comfort Food, Dinner, Main Dish, Beef, Ground Beef, Dairy, Cheese, Mozzarella, Parmesan, Mexican, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Non-Dairy more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (252.9 g)
- Calories 630.9
- Total Fat - 40.7 g
- Saturated Fat - 15.1 g
- Cholesterol - 366.9 mg
- Sodium - 706.7 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.7 g
- Sugars - 2.6 g
- Protein - 53.1 g
- Calcium - 395.6 mg
- Iron - 5.6 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step 1
To make meatballs, combine all ingredients in a large bowl and mix well.
Step 2
Roll two level tablespoons of mixture into balls; should akes 28.
Step 3
Heat oil in a large frying pan over a medium to high heat and add meatballs in two batches, cooking, turning occasionally, for about 5 minutes, or until browned all over and then transfer to a lightly oiled ovenproof dish (12-cup capacity)and pour over the salsa and cook in a hot oven (200°c) for 10 minutes.
Step 4
Sprinkle over combined mozzarella and parmesan and cook for a further 10 minutes, or until cheese is melted.
Step 5
Serve with tortilla strips.
Tips & Variations
No special items needed.
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