Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
Mixing
- In a large bowl, combine the ground beef, shredded cheese, diced green chiles, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix it well until all the ingredients are thoroughly combined.
Shaping
- Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.
Sautéing Mushrooms
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown, around 5 minutes, then set them aside.
Baking
- Place the baking sheet with the meatballs into the preheated oven and bake for about 20-25 minutes or until they are cooked through and golden brown.
Serving
- Once done, remove from the oven and let cool slightly. Serve them topped with your sautéed mushrooms and marinara sauce.
Notes
For substitutions, turkey or chicken can be used instead of beef. Avoid overmixing as it can make the meatballs tough; mix just until combined. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for about 10-15 minutes.