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Sunday, October 22, 2017


These were so spot on and delicious! Just enough heat and cheese. I served them over rice but you could easily stuff them into a tortilla or a wrap or just over some tortilla chips!

Using an ice cream scoop helps ensure you get all the same size meatballs to cook evenly! You will get about 40 meatballs. I used enough for dinner and then rest went into the freezer for another dinner. 


  • 1 lb ground beef
  • 1 lb ground pork
  • 2 - 10 oz can enchilada sauce (1 for the meatball mixture and one to bake with)
  • 1 jalapeno, diced
  • 1 tsp cayenne pepper
  • 2 garlic cloves, minced
  • 5 scallions, chopped
  • 1 1/2 cups panko breadcrumbs
  • salt and pepper
  • 1 1/2 cups shredded Monterey Jack cheese


  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a large bowl, add the beef, pork, 1 can of sauce, the jalapeno, garlic, oregano, scallions and breadcrumbs. Season with salt and pepper.
  4. Mix well and using a Ice Cream Scoop place the meatballs onto the baking sheet. I normally scoop and then roll gently. 
  5. Bake for 30 minutes. 
  6. Pour the other can of enchilada sauce in a baking dish. Sprinkle with 1/2 the cheese. Place the meatballs over top and then top them with the rest of the cheese. 
  7. Bake for about 20 minutes or so until the cheese melts. 

I sprinkled with more chopped scallions.


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