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
Scale
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 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for spicier)
- 2 tablespoons unsalted butter (may substitute oil)
- 2 tablespoons canola oil or other neutral oil
- 1/4 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)
- 3/4 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
