Mexican Cheese Stuffed Meatballs Verde
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Cheese stuffed meatballs with salsa verde is a family favorite comfort food meal! Make this easy Mexican meatball recipe for dinner tonight.
If you like tomatillo red chili salsa or salsa verde, then these Mexican meatballs should be right up your alley. They’re cheese stuffed meatballs, so of course they taste fantastic.
Even better though, they’re made with ground turkey, and I use oats instead of breadcrumbs. This means they’re lower in calories and fat than ground beef meatballs.
Actually, meatballs in general are a budget-friendly meal, and they freeze and reheat really well. This means you can can use them to make meatball sandwiches, or serve them with pasta and your favorite sauce.
Mexican cheese stuffed meatballs
For a healthier Mexican meal, this recipe for cheese stuffed meatballs uses a tomatillo-based roasted salsa verde. Tucked inside the healthy ground turkey mixture is delicious melted cheese!
- Ground turkey– If you aren’t a fan of ground turkey but still want to keep this dish lower in fat and calories, use ground chicken or a lean red meat like bison.
- Oats– Using ground oats instead of breadcrumbs keeps this recipe gluten free, and oats are heart healthy, too! You don’t need to buy anything special, just plain rolled oats. Then, grind them up in a blender or food processor.
- Salsa verde– My recipe for roasted salsa verde with tomatillos doesn’t take long to make, and the flavor is much better than store bought (in my opinion). But, feel free to use jarred salsa if you’d like.
- Cheese cubes– I used pepper jack cheese, but feel free to use Monterey jack or any other variety of meltable cheese. If you want to use an authentic Mexican cheese, a good option would be Oaxaca cheese because it melts really well.
If you use a variety that’s sold in sticks, it makes thing super simple prepwise. Pepper jack comes in blocks and 1-ounce sticks, similar to string cheese. You could use shreds if you’d like, but if so, I suggest buying a block to shred yourself. Packages of shredded cheese have an anti-caking powder on them, which prevents them from melting well.
- Preheat oven to 450°F.
- To a large mixing bowl, add ground turkey, green chilies, ground oats, egg, oregano, garlic powder, salt and cumin. Use your hands to thoroughly combine ingredients.
- Next, press each cheese cube into cookie scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese.
- Place meatballs in a greased baking pan. Pour salsa verde or tomatillo salsa over the meatballs, then cover pan with aluminum foil to seal. Reduce oven temperature to 350°F and bake covered for 25 minutes, remove foil, and bake uncovered for 5 minutes.
Video: Making Mexican meatballs
This recipe is pretty simple to make and from start to finish, you’re looking at 40-45 minutes to make and bake the meatballs.
To see the recipe in action, watch the video located in the recipe card at the bottom of this post!
Recipe tips and notes
- Don’t overwork the meat mixture.
Obviously, you need to combine all of the ingredients together, but if you work with it too much, you could end up with dry meatballs.
- Tips for stuffing meatballs with cheese.
This meatball recipe should give you enough mixture for 16 cheese stuffed Mexican meatballs.
I use a medium sized cookie scoop to dish out the meatball mixture, or an ice cream scoop will work too. You could even use a kitchen scale to weigh the mixture, but you really don’t need to. The goal is to make them similar in size so they cook evenly.
When you have a scoop full of meatball mixture, slide a cube of cheese into the scoop with the mixture. Using a scoop helps prevent the cheese from poking out the other side. I had this problem when I tried holding the mixture in my hand.
After wrapping the meat around the cheese, remove it from the scoop and roll it into a smooth ball.
FAQ
Yes, meatballs may be frozen, either raw or baked, for up to 4 months. Just be sure to freeze them in a well sealed, airtight container or zip-top freezer bag.
If they aren’t reheated properly, meatballs can dry out. The best way to reheat them is in the oven. To keep them moist, reheat them in a baking pan with up to 1/2 cup of liquid. It could be chicken stock, salsa, or even water. Also, cover the pan with a lid or sheet of aluminum foil to trap the moisture inside.
Serving suggestions for cheese stuffed meatballs
I love Mexican and Tex Mex foods, so salsa verde was a no-brainer for me. But there are plenty of other ways to serve up a juicy, cheese stuffed ground turkey meatball!
If you want to stick with the Mexican meatball theme, you could serve them covered in classic fire roasted salsa or green enchilada sauce on a bed of either Mexican red rice or arroz verde (green rice).
Of course, let’s not forget what’s inside the meatballs… cheese! What could be more delicious than serving cheese stuffed turkey meatball sandwiches covered in cheese sauce?! Talk about the perfect game day food!
No matter how you decide to serve them up, I hope your family loves this comfort food dinner as much as mine does. Enjoy!
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Mexican Cheese Stuffed Meatballs + Video
Ingredients
- 1 lb ground turkey or other ground meat of choice
- 4 oz green chilies
- 1/2 cup ground oats or breadcrumbs
- 1 large egg
- 1 tsp Mexican oregano or traditional (Mediterranean) oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cumin
- 8 oz pepper jack cheese cut into 1/2-inch cubes (See Note 1)
- 3 cups salsa verde or tomatillo salsa
Instructions
- Preheat oven to 450°F.
- To a large mixing bowl, add ground turkey, green chilies, ground oats, egg, oregano, garlic powder, salt and cumin. Use your hands to thoroughly combine ingredients.
- Next, press each cheese cube into cookie scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese. Makes 16 meatballs.
- Place meatballs in a greased baking pan. Pour salsa verde or tomatillo salsa over the meatballs, then cover pan with aluminum foil to seal. Reduce oven temperature to 350°F and bake covered for 25 minutes, remove foil, and bake uncovered for 5 minutes.
Video
Notes
- You can use pepper jack cheese sticks or cut a block of pepper jack cheese. Use 4 cheese sticks, cut into 4 cubes each, about 1/2 inch in size. If you can’t find cheese sticks, use a block of cheese and cut it into 1/2″ cubes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is yummy! Followed it exactly with delicious results.
Thanks a heap!
Always enjoy reading comments like this Martha. Thanks so much!
Hi Kevin! These look delicious and I am planning on making them this week for dinner one night. I was wondering: how many oz of pepper jack cheese do I need? I can’t seem to find the exact amount in the post and don’t want to mess up 🙂 thank you!
Hi Abby, I updated the recipe to reflect: Next, cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the chili/cheese cube. The cheese I get is a 16 oz bag, like string cheese sticks. I like to use Pepper Jack Cheese ones. If you can’t find them, use a block of cheese and cut into 1/2″ cubes. Hope this helps, enjoy and thanks so the heads up!
Thank you, Kevin! I’m excited to try this recipe 🙂
Thanks for stopping by Abby, these are terrific. 🙂
This is another I need to try! I love tomatillo’s, although they have only had them here once in my 8 years living here????. We tried planting the seeds, but nothing germinated. I do keep cand of green chili’s on hand though, the only thing I need to buy is the cheese, well and the corn looks good with????
I think often of going to other countries and setting up a Mexican import food business. I think even in some parts of the U.S. someone would make a killing! 🙂
I adore dishes like this… ones that don’t shy away from bold flavors. And I’m a sucker for tomatillos… it adds such wonderful brightness to recipes.
Sorry for the late reply Brian as I’ve been gone the last 2 weeks in India, but am back sifting emails, checking out everyones posts I missed and replying here. Thanks for the kind words. I actually restocked my refrigerator yesterday on things and picked up some more tomatillos… they are so good and not just for sauce. Fried with cheese is superb!
I have been craving Tex-Mex for about a week now and I have a feeling that this would completely satisfy that craving! I love Chilies Rellenos, but I’m with you on deep frying. This is a great alternative! Love that you used oats as binder too.
Thanks Faith, I keep trying to do things different and deliver the flavor – and ease. BUT, I do love some deep fried every now and then, I think I got my fix in India though. For at least awhile. 🙂
Hey Kevin! I like that these are baked, I never fry meatballs anymore! These would be perfect as appetizers! Your creativity never ceases to amaze me! Happy weekend! 🙂
Agreed and the sauce for dipping, great idea Dorothy!
Great pics and instructions. I can’t wait to try this one, it sounds so flavorful but almost too easy! 😉 I’m a huge chile fan myself and the sauce looks incredible.
Thanks Sally, just be sure to wrap enough meat around the cheese so it doesn’t ooze all out! 😉
This sounds incredible, Kevin! You really are the chili master. I imagine you having a whole garden of chilies growing in your backyard, and you walk through the garden in the late afternoon plucking only the very best for that night’s meal. Haha! Ok, maybe that was a stretch. But these meatballs sound amazing…and I love that you used turkey!
Definitely a stretch as both dogs would eat them all before I could pick them. I had a garden once. I repeat once. They ate everything, jalapeños and all. Ground turkey is so versatile isn’t it? Love it. 🙂
I am unsure on the cooking time. The meatballs aren’t very brown. It worries me. But they taste great.
Hello Karen, thanks for trying this one out. The meatballs will never get browned as they are covered with the tomatillo sauce. The cooking instructions should be correct.
First you need to preheat your oven to 450°F. Next, place the meatballs in a greased 9×9″ baking pan. Pour the tomatillo sauce over the meatballs and then cover with aluminum foil to seal. Reduce oven temperature to 350°F and bake for 30 minutes with the last 5 minutes uncovered. The turkey meatballs will be thoroughly cooked and tender. I hope this helps and thanks for trying my recipe.
Bursting with so much flavor, love these Kevin! Great pics too.
Thanks Matt, really working hard on the photography and lighting. Practice, practice, practice!