Tex-Mex Meatballs

I delight in experimenting with a range of meatball flavors. While the common association is with Italian cuisine, integrating Tex-Mex elements not only offers a refreshing twist but also showcases the versatility and adaptability of this classic dish. The fusion of these two distinct cuisines creates a burst of flavors that's unexpected yet harmonious. Depending on your taste, these meatballs can be made on a range from mild to spicy, catering to a wide audience. What makes this recipe especially wonderful is its ability to meld contrasting culinary traditions into a unified taste experience. Served over rice and beans and complemented by a zesty side of salsa, it's a delightful gastronomic journey that shouldn't be missed!

Serving size: 6  people
Time: 35 minutes


  • 1 pound ground beef or turkey
  • 1 tablespoon taco seasoning
  • ½ teaspoon [Not So] SIMPLE SPICE
  • 1 teaspoon dried minced onions
  • 2 teaspoon salsa
  • 1 tablespoon fresh cilantro
  • ¼ cup breadcrumbs
  • 1 egg
  • ½ cup cubed mexican cheese like queso fresco, cheddar or monterey jack


  1. Preheat the oven to 400 degrees.
  2. In a bowl, mix all the ingredients, except the cubed cheeses, until well combined.
  3. Take a small amount of meat mixture and flatten it in the palm of your hand.
  4. Place a cube or small amount of cheese in the center.
  5. Encase the cheese with the meat mixture, forming a meatball. Ensure the cheese is fully enclosed.
  6. Place on a greased cookie sheet and bake for 10-15 minutes or until the internal temperature reaches 165 degrees.  Enjoy!