Tex Mex Meatballs with Salsa-Cheese Sauce

Taco seasoned meatballs, roasted to perfection and then nestled in an easy salsa and cheese sauce. All that, and just 5 ingredients!

Why roast the meatballs first? I chose to roast the meatballs first (before adding them to the salsa-cheese sauce, because I like the way roasting browns the exterior of each meatball. I also like the fact that a lot of the fat drips away and is discarded. You can see the fat in the picture below - I just crinkled up that parchment paper and tossed it in the trash!

About the taco seasoning: I used the ready-made taco seasoning you find with the taco shells in the grocery store. If you want to make your own, simply combine 1 teaspoon chili powder, and 1/2 teaspoon each ground cumin, garlic powder, onion powder, and paprika. You'll also need to add 1/2 teaspoon salt and 1/4 teaspoon ground pepper to the beef mixture.

Side dish suggestion: I served these meatballs with my Skillet Rice and Beans and it was the perfect culinary marriage!

Tex Mex Meatballs with Salsa-Cheese Sauce

1 pound lean ground beef
1 tablespoon taco seasoning of choice (or make or own by following the suggestion above)
1 cup prepared salsa
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper

Combine the beef and taco seasoning and mix well. Shape the mixture into 16 meatballs and place the meatballs on the prepared baking sheet.

Bake for 15 minutes, until golden brown (the meatballs don't need to be cooked through at this point). Remove the pan from the oven and keep the oven at 400 degrees.

Pour the salsa into the bottom of a shallow baking dish. Add the meatballs.

Top with the cheese. Cover with foil and bake for 10 minutes.

Uncover and bake for 5 more minutes, until the cheese melts.
Top with cilantro before serving.

Serves 4