Are you a fan of enchiladas but looking for a fun twist on the classic dish? Say hello to baked enchilada meatballs! These juicy, flavor-packed meatballs are coated in rich enchilada sauce and baked to perfection with gooey melted cheese. It’s a mouthwatering combination of Mexican flavors and Italian meatball goodness, making it a perfect meal for busy weeknights or game day gatherings.

In this guide, we’ll take you through everything you need to know to make the best baked enchilada meatballs, from ingredient selection to cooking tips and variations.

What Are Baked Enchilada Meatballs?

Baked enchilada meatballs are a fusion dish that combines traditional meatballs with the bold flavors of Mexican enchiladas. Instead of wrapping meat and cheese in tortillas, this dish takes seasoned meatballs, coats them in a spicy, tangy enchilada sauce, and bakes them with cheese for a deliciously satisfying meal.

The beauty of this dish is its versatility. You can enjoy it as a main course, serve it over rice, stuff it into tacos, or even enjoy it as a low-carb meal on its own. It’s packed with protein and full of deep, rich flavors.

Why You’ll Love This Recipe

Here’s why these enchilada meatballs will become a favorite in your home:

Easy to Make: No rolling tortillas—just mix, bake, and enjoy!
Packed with Flavor: A blend of seasonings and enchilada sauce gives them an irresistible taste.
Great for Meal Prep: Make a big batch and enjoy throughout the week.
Versatile: Serve them with rice, pasta, tortillas, or on their own.
Kid-Friendly: The mild spice level can be adjusted, making it perfect for the whole family.

Ingredients Needed for Baked Enchilada Meatballs

To make these mouthwatering meatballs, gather the following ingredients:

For the Meatballs:

1 lb ground beef (or ground turkey/chicken for a leaner option)
½ cup breadcrumbs (or crushed tortilla chips for extra crunch)
1 large egg
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped cilantro (optional)
½ cup shredded cheese (cheddar, Monterey Jack, or a blend)

For the Enchilada Sauce:

1 can (10 oz) red enchilada sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
¼ teaspoon smoked paprika

Toppings:

1 cup shredded cheese (Mexican blend, cheddar, or pepper jack)
Fresh cilantro for garnish
Diced onions or jalapeños (optional)

Step-by-Step Instructions

1. Preparing the Meatball Mixture

In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, spices, and chopped cilantro. Mix everything together until well combined but don’t overmix, as this can make the meatballs tough.

2. Rolling and Baking the Meatballs

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Roll the mixture into 1-inch meatballs and place them on the baking sheet.
Bake for 15-18 minutes, or until cooked through.

3. Making the Enchilada Sauce

While the meatballs bake, prepare the sauce:

In a small saucepan over medium heat, mix the canned enchilada sauce with garlic powder, onion powder, cumin, and smoked paprika.
Simmer for 5 minutes to let the flavors meld.

4. Combining and Baking

Once the meatballs are done, transfer them to a baking dish.
Pour the enchilada sauce over the meatballs and sprinkle with shredded cheese.
Bake for another 10 minutes until the cheese is melted and bubbly.

Tips for Perfect Enchilada Meatballs

Don’t overmix the meat mixture—this keeps the meatballs tender.
Use a cookie scoop for evenly sized meatballs.
Adjust spice levels to your preference by adding more chili powder or jalapeños.
Use fresh cheese instead of pre-shredded for better melting.

Best Sides to Serve with Enchilada Meatballs

Pair your enchilada meatballs with:

Mexican rice
Refried beans
Warm tortillas
A fresh avocado salad

Customizing Your Meatballs

Different Meat Options:

Ground turkey for a leaner version
Ground pork for extra juiciness
Plant-based meat for a vegetarian twist

Cheese Variations:

Pepper jack for a spicy kick
Queso fresco for a traditional Mexican touch
Cheddar for a classic taste

Storing and Reheating Leftovers

Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10 minutes, or microwave for 1-2 minutes.

Frequently Asked Questions (FAQs)

1. Can I make these meatballs ahead of time?

Yes! Prepare and bake the meatballs, then store them in the fridge. Add sauce and cheese when you’re ready to serve.

2. Can I freeze enchilada meatballs?

Absolutely! Freeze baked meatballs without the sauce for up to 3 months.

3. How do I make them spicier?

Add diced jalapeños, extra chili powder, or use a spicy enchilada sauce.

4. Can I use green enchilada sauce instead?

Yes! Green sauce gives it a tangier, slightly sweeter flavor.

5. What’s the best cheese for enchilada meatballs?

Mexican blend, Monterey Jack, or cheddar work best!

Baked enchilada meatballs are a game-changer for weeknight dinners, parties, or meal prep. They bring all the bold, zesty flavors of enchiladas without the hassle of rolling tortillas. Whether you enjoy them with rice, in tacos, or on their own, they’re sure to be a hit with your family and friends!