Nothing beats the cozy, comforting flavors of my Baked Enchilada Meatballs Recipe. These little gems take the classic enchilada experience, wrap it into perfectly spiced meatballs, then bake them in a rich, smoky homemade enchilada sauce that I’m pretty sure you’ll want to savor with every bite.

A large white pan filled with about three layers of rich, dark red sauce at the bottom with many round, dark brown meatballs arranged in a ring along the edges. In the center, there is a layer of melted cheese covered with small bright red diced tomatoes, light green guacamole, a dollop of white sour cream, and several sliced green jalapeños. The dish is sprinkled with chopped fresh green herbs across all layers. The pan sits on a white marbled surface with some scattered chopped herbs around and a gold spoon resting on the edge of the pan. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Enchilada Meatballs Recipe
Top Tip
How to Serve Baked Enchilada Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Enchilada Meatballs Recipe

Why You'll Love This Recipe

I've been making this Baked Enchilada Meatballs Recipe for years now, and it never fails to wow everyone at the table. The layers of warm spices, fresh herbs, and melty cheese just give it that special homemade touch. Plus, it’s a crowd-pleaser that’s surprisingly simple to pull off.

Flavor-packed meatballs: Infused with chili powder, cumin, smoked paprika, and fresh cilantro, these meatballs burst with classic enchilada taste.
Rich homemade sauce: The enchilada sauce is smoky, slightly sweet, with a hint of cinnamon and cocoa to deepen the flavor—way better than store-bought.
Easy prep & bake: I love how you can make the meatballs ahead, then just bake when ready for a fuss-free meal that tastes like you slaved all afternoon.
Versatile & customizable: Whether you top with jalapeños, guac, or sour cream, you can easily make it your own and pair it with your favorite sides.

The dish shows a pan filled with about three layers: the bottom layer is a rich dark red sauce, the middle layer has bright melted orange and yellow cheese spread unevenly, and the top layer is made up of many small round meatballs covered in the same red sauce, topped with a light sprinkle of chopped green herbs, adding a fresh look. A gold spoon is partially visible in the pan, resting among the meatballs, and the pan sits on a white marbled surface. The colors are warm and vibrant, with the cheese melted and slightly shiny, making the dish look fresh and hot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

For me, the secret to a memorable Baked Enchilada Meatballs Recipe is in balancing fresh, aromatic ingredients with pantry staples, so you get layers of flavor without fuss. Plus, the combination of spices mirrors my favorite tex-mex dishes.

Flat lay of a single whole brown egg with a clean shell, a small white ceramic bowl of crushed Ritz or saltine crackers, a small white ceramic bowl of bright green minced green onions, a small white ceramic bowl of fresh chopped cilantro leaves, a small white ceramic bowl of creamy milk, a small white ceramic bowl of vibrant red chili powder, a small white ceramic bowl of golden garlic powder, a small white ceramic bowl with a mix of ground cumin, smoked paprika, dried oregano, salt, and pepper, a portion of raw lean ground beef shaped loosely, a small white ceramic bowl of plain all-purpose flour, a small white ceramic bowl of earthy ground coriander, a small white ceramic bowl of golden unsalted butter cubes, a small white ceramic bowl of light golden canola oil, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with rich chicken broth, a small white ceramic bowl of dark brown unsweetened cocoa powder, a small white ceramic bowl of fine white sugar, a small white ceramic bowl with a pinch of warm brown cinnamon, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of shredded yellow cheddar and Monterey Jack cheese mix, fresh whole green jalapeños, ripe red tomatoes cut in halves, shiny black olives, a dollop of smooth white sour cream in a small white ceramic bowl, a small white ceramic bowl containing green guacamole, and fresh lime wedges sliced with bright green rind and juicy pale green flesh, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Lean and juicy, this is the foundation that holds all those flavors together.
Crackers (Ritz or saltines): Adds just enough moisture and binding without making the meatballs dense. Panko is a great sub if you want a lighter texture.
Green onions & fresh cilantro: These fresh herbs brighten and lighten the mix—don’t skip them!
Chili powder, cumin, smoked paprika, oregano: These spices create that signature enchilada flavor that makes these meatballs so irresistible.
Milk: Moisturizes and tenderizes the meatballs for the perfect bite.
All-purpose flour & butter: Base for the roux that thickens the sauce and helps marry the flavors.
Tomato paste & chicken broth: Gives the sauce depth and richness.
Cocoa powder & cinnamon: A little trick I absolutely love—adds warmth and subtle complexity like a mole sauce.
Apple cider vinegar: Balances the sauce with a bright, tangy lift.
Cheese: Cheddar and Monterrey Jack melt beautifully on top, making every bite ooey-gooey and delicious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Baked Enchilada Meatballs Recipe is how flexible it is. Over the years, I've tried swapping ground beef for turkey, playing with spice levels, and even mixing up toppings to suit everyone’s tastes. Don’t be afraid to make it your own!

Ground poultry variation: I sometimes use ground turkey or chicken to lighten the dish. It’s best to add a little extra moisture like sour cream or Greek yogurt so the meatballs don’t dry out.
Spice it up: Adding cayenne or fresh jalapeños to the sauce amps up the heat if you like things fiery.
Cheese choices: Feel free to experiment with pepper jack, queso fresco, or even a smoky smoked cheese for a twist.
Vegetarian option: Try using a plant-based meat substitute or make bean-based meatballs — just tweak the spices for balance.

Step-by-Step: How I Make Baked Enchilada Meatballs Recipe

Step 1: Prep the Meatball Mix for Maximum Flavor

Start by whisking together all the meatball ingredients except the ground beef — I mean the egg, crushed crackers, green onions, cilantro, all those spices, and milk. This gets everything evenly distributed. Then gently mix in the beef with your hands, just until everything comes together. Overmixing here will toughen them, so keep it light — my rule of thumb is about 20 gentle squeezes.

Step 2: Shape & Bake the Meatballs

Use a tablespoon-sized scoop or just a heaping tablespoon to portion out the meat mixture. Roll gently—don’t pack them too tight, or they’ll be dense instead of tender. I find about 30 meatballs fit nicely on a rack-lined baking sheet. Bake them in a 400°F oven for 12 minutes. They’ll finish cooking later in the sauce, so don’t worry if they look slightly under done.

Step 3: Make the Smoky Enchilada Sauce

This sauce is where the magic happens. Whisk the flour with all your dry seasonings to build the base flavor. Melt butter and oil over medium heat, whisk in the seasoned flour mixture, and cook it for a couple of minutes to get rid of that raw flour taste. Stir in the tomato paste, then gradually add chicken broth, whisking constantly so it stays smooth. Add cocoa powder, cinnamon, sugar, and bring it all to a simmer for 5-7 minutes until lovely and thick. Finish with apple cider vinegar for that signature tang.

Step 4: Combine & Bake Until Perfect

Toss the partially baked meatballs into the enchilada sauce, turning them gently to coat evenly. Spread them out in the skillet and sprinkle cheese generously on top. Pop back in the oven for 8-12 minutes until the meatballs reach an internal temperature of 160°F and the cheese is beautifully melted and bubbly. Trust me, the kitchen will smell incredible.

Top Tip

After making countless batches, I’ve learned a few simple things that ensure your Baked Enchilada Meatballs Recipe turns out spot-on every time.

Don’t overwork the meat: Treat the meatball mix gently; overmixing leads to tough meatballs, and that’s the last thing you want here.
Cook sauce slowly: Letting the sauce simmer lets the flavors bloom and thickens it just right for clinging to those meatballs.
Use a baking rack: Lining your sheet with a rack lets heat circulate, creating nicely browned meatballs without flipping.
Check internal temperature: I’m a big fan of the instant-read thermometer to nail doneness without guessing—160°F is your target.

How to Serve Baked Enchilada Meatballs Recipe

Garnishes

My go-to garnishes are a mix of fresh cilantro, pickled jalapeños, and a dollop of sour cream to balance the spicy richness. Sometimes I add diced fresh tomatoes and sliced olives for color and a refreshing pop. A squeeze of lime right before eating takes it from delicious to next-level.

Side Dishes

I usually serve these meatballs over simple cilantro lime rice or cauliflower rice to soak up all that sauce. Roasted veggies or a crisp green salad also pair beautifully if you want something light on the side.

Creative Ways to Present

For parties, I spread the meatballs in a large casserole dish, topped lavishly with cheese and fresh toppings, then bring the whole skillet to the table family-style. It’s a total crowd-pleaser and sparks lots of “Oohs” and “Aahs” every time!

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, let any leftovers cool completely, then cover tightly and refrigerate. I’ve successfully kept mine fresh for up to 5 days, which makes for fantastic lunches or dinners later in the week.

Freezing

I often freeze the meatballs and sauce (without cheese) in airtight containers. Label them, and you’ll have a ready-made dinner waiting for you for up to 3 months. Just thaw overnight in the fridge before reheating and adding cheese fresh.

Reheating

My favorite way to reheat leftovers is popping the skillet in a 350°F oven for about 10 minutes, covered, until warmed through, then topping with a bit more cheese and baking until melted. You can also microwave in short bursts, stirring occasionally for even heating.

Frequently Asked Questions:

Can I use store-bought enchilada sauce instead of making my own?

Absolutely! While I highly recommend trying the homemade sauce at least once—the layers of cocoa, cinnamon, and spices really elevate it—store-bought sauce works great in a pinch and saves you time.

Can I make these meatballs ahead of time?

Yes! You can roll the meatballs up to 24 hours ahead, cover them, and keep them in the fridge. Then bake fresh just before serving. You can even fully assemble and store the whole dish and bake when ready.

Can I substitute ground turkey or chicken for beef?

Definitely. Ground poultry is leaner, so I recommend adding a bit more moisture like milk, sour cream, or Greek yogurt. Adding beef bouillon can help boost the savory richness too.

How do I store and reheat leftovers safely?

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F for 10 minutes or microwave in short intervals, stirring in between. When freezing, thaw overnight and reheat as usual.

Final Thoughts

This Baked Enchilada Meatballs Recipe holds a special place in my kitchen—it’s become my go-to when I want something comforting yet festive. I hope you give it a try and find as much joy in sharing these with loved ones as I do. Remember, cooking should be fun, so feel free to adapt and make it your own!