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.
Jump to:
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.
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.
- 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.
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:
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.
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.
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.
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!
Print
Baked Enchilada Meatballs Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Salt
Description
Baked Enchilada Meatballs combine flavorful, seasoned ground beef meatballs with a rich, smoky homemade enchilada sauce, topped with melted cheese. Perfect for a comforting main course served over rice or cauliflower rice and garnished with your favorite toppings like cilantro, jalapenos, and sour cream.
Ingredients
Meatballs
- 1 egg
- 11 Ritz or saltine crackers, crushed (may substitute ½ cup panko with a pinch of salt)
- 3 tablespoons minced green onions
- 3 tablespoons minced fresh cilantro
- 2 tablespoons milk
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound lean ground beef
Enchilada Sauce
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional for spicier)
- 2 tablespoons unsalted butter (may substitute oil)
- 2 tablespoons canola oil or other neutral oil
- ¼ cup tomato paste
- 3 cups reduced sodium chicken broth
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- Pinch of cinnamon
- 1 teaspoon apple cider vinegar
Toppings (Optional)
- ¾ cup shredded cheddar and Monterey Jack cheese blend (or all cheddar)
- Cilantro
- Jalapenos
- Tomatoes
- Olives
- Sour cream
- Guacamole
- Lime wedges
Instructions
- Preheat and prepare baking sheet: Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup and place an oven-safe baking rack on top. Lightly spray the rack with cooking spray and set aside.
- Mix meatball ingredients: In a large bowl, whisk together egg, crushed crackers, green onions, cilantro, milk, chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper. Add the ground beef and mix gently by hand until just combined, taking care not to over-mix to keep the meatballs tender.
- Form and bake meatballs: Using a 1 tablespoon scoop or a heaping tablespoon, scoop the meat mixture and gently roll into balls without compacting too tightly. Place meatballs evenly spaced on the prepared baking rack, aiming for about 30 meatballs. Bake in the preheated oven for 12 minutes; they will not be fully cooked yet.
- Make enchilada sauce: While meatballs bake, whisk together the flour and all dry spices (chili powder, cumin, garlic powder, onion powder, coriander, smoked paprika, salt, oregano, and cayenne pepper if using) in a small bowl. Melt butter in oil in a large skillet over medium heat. Whisk in the flour-spice mixture and cook, whisking constantly, for 2 minutes. Add tomato paste and cook for 1 minute more.
- Finish sauce: Reduce heat to low and gradually whisk in chicken broth until the mixture is smooth and free of lumps. Stir in cocoa powder, sugar, and cinnamon. Bring the sauce to a simmer, whisking frequently, until it thickens slightly, about 7 minutes. Remove from heat and stir in apple cider vinegar.
- Combine meatballs and sauce: Transfer partially baked meatballs to the skillet with enchilada sauce and gently turn to coat. Spread the meatballs evenly in the sauce. Sprinkle shredded cheese evenly over the top.
- Finish baking: Return the skillet to the oven and bake for an additional 12 minutes or until the meatballs reach an internal temperature of 160 degrees F and the cheese is melted and bubbly.
- Serve and garnish: Serve hot over plain rice, cilantro lime rice, or cauliflower rice. Top with your choice of cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges for extra flavor.
Notes
- If you prefer a shortcut, store-bought enchilada sauce can be used instead of homemade sauce. However, the homemade version adds rich, smoky, complex flavors with notes of cinnamon and cocoa.
- Frozen meatballs can be used as a time-saving option. Cook them fully per package instructions before adding to the sauce and baking with cheese.
- For a leaner option, ground chicken or turkey can replace beef. Add a bit of oil or substitute milk with sour cream or Greek yogurt to keep meatballs moist. Add beef bouillon or better than bouillon for a beefy flavor.
- Meatballs can be formed up to 24 hours ahead and refrigerated. Bake fresh when ready or bake in advance and store.
- Enchilada sauce can be made up to 7 days in advance and refrigerated or frozen for up to 3 months.
- Fully assembled dish can be refrigerated and reheated before serving.
- Store leftovers in an airtight container in the fridge for up to 5 days; freeze without cheese for up to 3 months.
- Reheat in microwave, stovetop, or oven (350 degrees F for about 10 minutes) until warmed through. Add extra cheese before reheating if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Leave a Reply