Southwest Meatballs with Cheddar and Cotija

Those are some happy meatballs right there. Scented with herbs and spices, roasted until caramelized, and then drenched in a scintillating salsa and herb sauce. And then the cheese - two cheeses to be exact - because 2 is better than 1. Delightfully sharp cheddar plays well with the zesty sauce, and salty cotija takes the whole thing home...

And, get this, you can have this whole meal on the table in about 30 minutes. No joke - the rice cooks, and the sauce comes together while the meatballs roast. And, there's barely anything to clean after dinner. Assuming you covered your sheet pan with foil or parchment paper, you just have a skillet to wash.

A note about the rice: My instructions below say to cook the rice according to the package instructions (with salt, pepper and about 1 tablespoon of butter). When I make rice for dishes like this, I also add a sprinkling of garlic powder and onion powder. In this recipe, those two spices are out anyway (for the meatballs and sauce), so why not give that rice a little oomph?

About the Cotija: Cotija is a salty Mexican cheese with a consistency similar to feta. Look for it next to the other specialty cheeses, like Italian mozzarella/parmesan and Greek feta.

Southwest Meatballs with Cheddar and Cotija

1 pound lean ground beef
1 teaspoon chili powder, divided
1 teaspoon dried oregano, divided
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
Salt and ground black pepper
1 cup white rice, cooked according to the package directions (see note above)
1 cup tomato sauce (from a carton or can)
1 cup salsa of choice
1 teaspoon dried cilantro
1 cup shredded sharp cheddar cheese
1/2 cup crumbled cotija cheese
Chopped green onions for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, 1/2 teaspoon of the chili powder, 1/2 teaspoon of the oregano, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix well. Shape the mixture into 16 meatballs and transfer the meatballs to the prepared pan. Roast for 15 to 20 minutes, until the meatballs are browned and cooked through.
Meanwhile, cook the rice.
To make the sauce, in a large skillet, combine the tomato sauce, salsa, cilantro, and remaining chili powder, oregano, onion powder, and garlic powder. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Add the meatballs to the simmering sauce and simmer for 5 to 10 minutes, until the sauce thickens to the desired consistency (it's really a personal choice; my boys like lots of sauce for their rice).
Spoon the rice into shallow bowls and top with the meatballs and sauce. Top with the cheddar and cotija. Garnish with green onions and serve.

Serves 4