Name: Enchilada Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 large egg; 1/4 cup panko breadcrumbs; 1/4 cup finely chopped green onions; 1 tbsp finely chopped fresh cilantro; 1 jalapeño, seeded and finely chopped; 1 tsp chili powder; 1 tsp kosher salt; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 lb lean ground beef; 2 tbsp olive oil; 1 1/2 cups enchilada sauce; 1 cup shredded Monterey Jack or cheddar cheese; Diced avocado, for garnish; Extra chopped cilantro, for garnish

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I really enjoy this recipe because it delivers all the bold, comforting flavors of enchiladas in a simple meatball form. These enchilada meatballs are juicy, well-seasoned, and baked in a rich enchilada sauce with melted cheese on top. I like making them when I want a satisfying Mexican-inspired meal that feels special but doesn’t take much time.

Why You’ll Love This Recipe

I love this recipe because it’s quick, flavorful, and incredibly versatile. The meatballs stay tender thanks to the egg and breadcrumbs, while the spices and fresh ingredients give them lots of depth. I also appreciate that everything comes together in about 30 minutes, making it perfect for busy weeknights or casual gatherings.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 large egg
¼ cup panko breadcrumbs
¼ cup finely chopped green onions
1 tablespoon finely chopped fresh cilantro
1 jalapeño, seeded and finely chopped
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound lean ground beef
2 tablespoons olive oil
1 ½ cups enchilada sauce
1 cup shredded Monterey Jack or cheddar cheese
Diced avocado, for garnish
Extra chopped cilantro, for garnish

Directions

I begin by preheating the oven to 350°F. In a medium bowl, I whisk together the egg, breadcrumbs, green onions, cilantro, jalapeño, chili powder, salt, cumin, and oregano until fully combined. I add the ground beef and gently mix everything together with my hands until just combined, making sure not to overmix.

I roll the mixture into meatballs about the size of a heaping tablespoon and place them on a plate. In a large skillet over medium-high heat, I heat the olive oil and sear the meatballs for about 2 minutes per side until they are browned but not fully cooked.

I spread 1 cup of enchilada sauce evenly on the bottom of a baking dish. I arrange the meatballs in a single layer on top of the sauce, pour the remaining enchilada sauce over them, and sprinkle with shredded cheese. I bake the dish for 10–12 minutes, until the meatballs are cooked through and the sauce is bubbling. I finish by garnishing with diced avocado and cilantro before serving.

Servings And Timing

I usually get about 4 servings from this recipe.
Prep time is approximately 15 minutes, cook time is about 15 minutes, and the total time comes to around 30 minutes.

Variations

I sometimes use green enchilada sauce instead of red for a brighter flavor. When I want extra heat, I leave the jalapeño seeds in or add a pinch of cayenne pepper. For a lighter option, I serve the meatballs over cauliflower rice, and for a heartier meal, I pair them with regular rice or beans.

Storage/Reheating

I store leftover meatballs and sauce in an airtight container in the refrigerator for up to 1 week. To reheat, I warm them in the microwave in short intervals or place them in the oven at 350°F until heated through.

FAQs

Can I Make Enchilada Meatballs Ahead Of Time?

I often prepare and sear the meatballs ahead of time, then refrigerate them and bake them with sauce and cheese just before serving.

Can I Use Store-Bought Enchilada Sauce?

I regularly use store-bought enchilada sauce when I’m short on time, and it works very well in this recipe.

Are These Meatballs Spicy?

I find them mildly spicy. If I want less heat, I remove all the jalapeño seeds, and if I want more heat, I add extra chili powder.

Can I Freeze These Meatballs?

I freeze the fully cooked meatballs with sauce in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator before reheating.

What Can I Serve With Enchilada Meatballs?

I like serving them with rice, beans, tortillas, or even on their own as a protein-focused dish.

Conclusion

I think these enchilada meatballs are a fun and flavorful way to enjoy classic enchilada flavors in a new form. They’re easy to prepare, packed with bold seasoning, and perfect for both weeknight dinners and casual entertaining. This is one of those recipes I keep coming back to when I want something comforting and satisfying without a lot of effort.