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Cowboy Cheesy Green Chile Meatballs with Mushrooms

Indulge in these Cowboy Cheesy Green Chile Meatballs infused with spicy green chiles, creamy cheese, and earthy mushrooms, perfect for a comforting family meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound lean ground beef or turkey Choose lean options for healthier meatballs.
  • 1 cup breadcrumbs (preferably whole wheat)
  • 1 large egg Acts as a binder.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika Adds a depth of flavor.
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Sauce
  • 1 can diced green chiles (10 oz) Choose mild or hot according to preference.
  • 1 cup cream cheese, softened For a creamy texture.
  • 1 cup shredded Monterey Jack cheese Can substitute with cheddar.
  • 1 cup sliced mushrooms (button or cremini) Adds earthiness.
  • ¼ cup chopped fresh cilantro (for garnish) Enhances freshness.
  • 1 tablespoon olive oil For cooking mushrooms.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef (or turkey), breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until just combined.
  3. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on the prepared baking sheet.
Baking Meatballs
  1. Bake the meatballs in the preheated oven for 20-25 minutes or until browned and cooked through (internal temperature of 165°F / 74°C).
Sauce Preparation
  1. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until they are lightly browned and tender.
  2. Lower the heat and add the cream cheese, stirring until melted and fully combined with the mushrooms.
  3. Stir in the diced green chiles, followed by the shredded Monterey Jack cheese. Mix until the cheese is melted and the sauce is creamy.
  4. Once the meatballs are cooked, transfer them to the skillet and gently coat them in the sauce. Let them simmer together for an additional 3-5 minutes.
  5. Garnish with fresh cilantro before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.