Cheesy Mexican Meatballs | The Weary Chef

Ingredients

• 10 ounces red enchilada sauce divided (I used mild)
• 1 pound ground beef
• 3/4 cup oats (I measure them then grind them in my blender until they are coarsely ground.)
• 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 (cheddar, monterey jack, colby jack, and pepper jack are all good choices)
• cilantro for garnish, if desired