Mexican Meatballs

TGIF anyone? It is also reveal day for another Recipe Swap!

The theme for this swap is Blogger's Choice. I was assigned A Seasoned Greeting and found the recipe I wanted to make after only browsing for a few short minutes. Her recipe for Mexican Meatballs sounded awesome! I made a few adjustments to the recipe such as browning the meatballs and creating a beef gravy with the enchilada seasoning.  I loved the end result of this recipe! The meatballs have a little kick from the hot sauce and the gravy, but taste delicious with the sour cream topping. We decided to serve our meatballs over a yellow rice and it worked perfectly. Ron begged me to keep these on a regular rotation. Thank you for a delicious new recipe! Thanks also goes to Sarah for putting together these wonderful swaps!

Ingredients

1 1/2 lb ground beef

1 packet of taco seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp hot sauce

4 Tbl bread crumbs (I use gluten free)

2 eggs

1/2 cup shredded cheddar cheese

4 Tbl butter

4 Tbl flour (I used gluten free)

2 cups beef stock

2 1/2 Tbl enchilada seasoning

Sour Cream

Sliced Green Onions

Sliced Olives

Instructions

Mix together beef, bread crumbs, seasoning, hot sauce, cheese and eggs.  Shape lightly into 1 1/2-inch meat balls.  Brown meatballs on all sides in a large skillet over medium heat.  Remove meatballs to a large casserole dish.

Melt butter, brown flour in butter.  Add beef broth and cook until gravy is smooth and thickened. Whisk in enchilada seasoning.  Pour over meat balls. Cover and bake in 350 degree oven 1  hours. Serve over rice and top with sour cream, onions, and black olives.