Description
These Baked Enchilada Meatballs are a bold and flavorful twist on classic meatballs, featuring juicy ground beef (or turkey) seasoned with Mexican spices, smothered in rich enchilada sauce, and topped with gooey melted cheese. This dish is perfect for weeknight dinners, meal prep, or game-day gatherings. Serve over rice, in tacos, or enjoy on their own!
Ingredients
For the Meatballs:
- 1 lb ground beef (or ground turkey/chicken)
- ½ cup breadcrumbs (or crushed tortilla chips)
- 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)
Instructions
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Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Prepare Meatball Mixture: In a large bowl, combine ground meat, breadcrumbs, egg, garlic, spices, and cilantro. Mix gently until just combined.
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Roll and Bake: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-18 minutes or until fully cooked.
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Make the Enchilada Sauce: While the meatballs bake, heat enchilada sauce in a saucepan over medium heat. Add garlic powder, onion powder, cumin, and smoked paprika. Simmer for 5 minutes.
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Combine and Bake Again: Transfer the baked meatballs to a baking dish, pour enchilada sauce over them, and sprinkle with shredded cheese. Bake for another 10 minutes until the cheese is melted and bubbly.
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Garnish and Serve: Top with fresh cilantro, diced onions, or jalapeños. Serve hot over rice, in tortillas, or enjoy as-is!
Notes
- Make It Spicier: Add more chili powder, jalapeños, or a spicy enchilada sauce.
- Low-Carb Option: Use almond flour instead of breadcrumbs.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked meatballs without sauce for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes