Mexican Cocktail Meatballs
- Olive oil spray
- 1 pound 96% lean ground beef
- 2 ounces shredded 75% light Cheddar (I used Cabot’s)
- 1 tablespoon plus 1 teaspoon Mexican seasoning (I used McCormick)
- ¼ cup mild, medium, or hot red chili enchilada sauce, warmed
Instructions:
These meatballs are great as a party appetizer served with pretty toothpicks for munching or excellent as a quick weeknight dinner served over brown or Mexican rice.
- Preheat the oven to 400°. Lightly mist a large nonstick baking sheet with spray.
- In a medium bowl, mix the beef, cheese, and seasoning until well combined. Divide the mixture into 24 portions and roll each into a ball about 1 ½ inches in diameter.
- Place them on a baking sheet or pan so they don’t touch and bake them for 7 to 9 minutes, or until they are no longer pink inside. Transfer the meatballs to a medium serving bowl and pour the sauce over top. Toss and serve immediately.