Cheesy Texas Tamale Meatballs

– 1 lb ground beef
– 1/2 lb ground pork
– 1 cup finely crushed tortilla chips
– 1/2 cup beef broth
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 cup chopped fresh cilantro
– 1 cup shredded cheddar cheese
– 1/2 cup enchilada sauce
– Additional shredded cheddar cheese, for topping
– Cooking spray for greasing

1. Preheat your oven to 375°F (190°C) and grease a baking sheet with cooking spray.

2. In a large bowl, combine the ground beef, ground pork, crushed tortilla chips, beef broth, onion, garlic, egg, chili powder, cumin, smoked paprika, salt, and cilantro. Mix well until all the ingredients are evenly distributed.

3. Divide the meat mixture into equal portions and flatten each into a small patty. Place a generous amount of shredded cheddar cheese in the center of each patty and enclose the meat around the cheese, forming a ball.

4. Place the meatballs on the prepared baking sheet and brush the tops with enchilada sauce.

5. Bake in the preheated oven for about 25-30 minutes or until the meatballs are cooked through and the cheese starts to ooze out.

6. During the last 5 minutes of baking, sprinkle additional cheddar cheese on top of each meatball. Return to the oven to melt the cheese.

7. Serve the meatballs warm, garnished with additional chopped cilantro if desired.

– For a spicier kick, add diced jalapeños or green chilies to the meatball mixture.
– If you’re looking to lighten the recipe, you can use ground chicken or turkey instead of beef and pork.
– For an even cheesier experience, try using a mix of cheddar and pepper jack cheese.
– If you have leftovers, these meatballs reheat well and can even be sliced and used as a protein-packed filler for tacos or enchiladas.
– Preparing your meatballs in a crockpot? Just place them in your slow cooker with enchilada sauce and cook on low for 4-6 hours.