Tex Mex Meatballs stuffed with cheese and taco flavors are a deliciously fun twist on a typical Taco Tuesday meal! This cheesy meatballs recipe is a snap to make, and makes the perfect comfort food dinner or game day snack. With loads of melted, ooey gooey Colby Jack cheese, you’ll have a hard time resisting a second helping!
Tex Mex Meatballs
Meatballs are great because they are simple to prepare, can be flavored in so many ways, and are perfect for feeding a large crowd.
Even better, these taco meatballs can be made ahead for a party or for easy meal prep!
Not only does this meal have that wonderful taco flavor, but Tex-Mex meatballs have a hidden surprise. Ooey-gooey cheese just waiting to escape!!
Serve cheesy meatballs over red rice with a side of refried beans. Or, take them to the next level by turning them into taco meatball sliders or meatball subs!
Are you a meatball fanatic like we are? Be sure to check out our other simple meatball recipes!
Ingredient Notes and Substitutions
- Ground Beef – To prevent a greasy mess, choose a lean blend. 80/20 is easy to find, but 92/8 is better. You could also swap in ground chicken or turkey if you prefer.
- Breadcrumbs – Regular or panko will work in this broiled meatballs recipe, as long as they are plain and unseasoned.
- Cheese – Colby Jack is my top choice for Mexican-inspired meals, but any variety that melts well is a good choice!
Try cheddar, Monterey or Pepper Jack, or even Oaxaca — also known as Mexican mozzarella.
- Taco Seasoning – Mix up my homemade version or use a packet from your favorite brand.
This recipe makes mild-flavored Tex-Mex meatballs, so double the amount of seasoning if you want a really bold taco flavor.
Tips for Making Stuffed Cheesy Meatballs:
- Do not overmix the meat. Gently combine the ingredients by hand, or you could end up with tough broiled meatballs.
- Make uniform-sized taco meatballs. Portion out the ground beef mixture with a cookie or ice cream scoop.
This also helps form the round shape, so you don’t need to roll them as much.
- Seal properly! Check to make sure that the cheese is fully inside the Tex Mex meatballs, or it will ooze out while broiling.
- Wet your hands. Keep a small bowl of water nearby and dip your fingers frequently.
This prevents the meat mixture from sticking to your hands and helps create a smooth surface.
Tex-Mex Meatballs FAQ
Baking is the best option if you’ll be cooking meatballs in a sauce or casserole-type dish.
For cheesy meatballs, I prefer to broil. The higher heat gets the center cooked and melty quickly, while also creating a nice “sear” on the outside.
Regardless of the recipe, you need some kind of binder to prevent meatballs from falling apart.
Breadcrumbs and eggs are the two most common choices, and this recipe for Tex Mex meatballs contains both!
Freezing Taco Meatballs
I love to double or triple this recipe and freeze the extra for quick meals!
Transfer broiled meatballs to a rimmed baking sheet, then pop them in the freezer for a couple of hours.
Once firm, transfer Tex Mex meatballs to a freezer bag or airtight container.
Frozen taco meatballs will keep for about 3 months. Reheat in the oven at 300°F for 30 minutes, or reduce time to 15 minutes if you thaw them in the refrigerator first.
With love, from our simple kitchen to yours.
Other Tex Mex and Mexican Dinner Ideas
Cheesy Tex Mex Meatballs
- 2 pounds lean ground beef
- 1/2 cup bread crumbs
- 2 large eggs
- 1/4 cup whole milk
- 2 tablespoons taco seasoning
- 6 ounces Colby Jack cheese, cut into cubes
- Mix beef, bread crumbs, eggs, milk and taco seasoning until just combined. Do not over mix.
- Scoop out 4 tablespoons of beef mixture, flatten then place cheese cube into the center. Bring the edges together to form a ball. Ensure that the meatball is completely sealed.
- Transfer meatballs to a greased rimmed baking sheet.
- Freeze meatballs on baking sheet for 10-15 minutes to firm up.
- Raise oven rack to top and preheat broiler on high.
- Broil meatballs on high for 10-12 minutes or until cooked through. Some cheese may escape while broiling.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2019, updated and republished August 2023
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