Description
These enchilada meatballs are juicy, well-seasoned, and baked in enchilada sauce with melted cheese. They combine the bold flavors of Mexican cuisine with the simplicity of baked meatballs, perfect for weeknight dinners or entertaining.
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
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeño, chili powder, salt, cumin, and oregano.
- Add ground beef and mix gently by hand until just combined. Do not overmix.
- Form mixture into meatballs using about 1 heaping tablespoon each. Set aside.
- Heat olive oil in a skillet over medium-high heat. Sear meatballs for about 2 minutes per side, until browned but not fully cooked.
- Spread 1 cup enchilada sauce in the bottom of a baking dish. Place meatballs on top in a single layer.
- Pour remaining enchilada sauce over meatballs and sprinkle with cheese.
- Bake for 10–12 minutes, until meatballs are cooked through and sauce is bubbling.
- Top with diced avocado and chopped cilantro before serving.
Notes
- Swap red enchilada sauce with green for a tangier twist.
- Add cayenne pepper for more heat.
- Use ground turkey or chicken as a leaner meat option.
- Serve with rice, beans, or tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
