Lacey’s Pantry: Cheesy Enchilada Meatballs

By Lacey Newlin

Serves: 6
Time: 55 minutes
Ingredients
• 10 ounces red enchilada sauce, divided
• 1 pound ground beef
• 3/4 cup oats
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon hot sauce optional
• 2 cups grated cheese
• cilantro for garnish, if desired

To read more pick up a copy of the May 2019 NTFR issue. To subscribe call 940-872-5922.