Description
These Baked Enchilada Meatballs combine flavorful lean ground beef infused with green onions, cilantro, and warm spices, baked to juicy perfection and smothered in a rich, homemade enchilada sauce topped with melted cheese. Perfect served over rice or cauliflower rice with your favorite toppings like sour cream, guacamole, and jalapeños, this dish brings comforting Mexican-inspired flavors to your table in an easy-to-make, crowd-pleasing meal.
Ingredients
Scale
Meatballs
- 1 egg
- 11 Ritz or saltine crackers, crushed (may sub scant ½ cup panko with 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 (May sub 2 cups store-bought)
- 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 sub 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 (Pick your favs!)
- ¾ cup combo of shredded cheddar and Monterey Jack cheese (or all cheddar)
- Cilantro
- Jalapeños
- Tomatoes
- Olives
- Sour cream
- Guacamole
- Lime wedges
Instructions
- Preheat and Prepare: Preheat the oven to 400 degrees F. Line a baking sheet with foil and place an oven-safe baking rack on top. Lightly spray the rack with cooking spray and set aside.
- Make the Meatballs: In a large bowl, whisk together all meatball ingredients except the ground beef. Add ground beef and mix gently with your hands until just combined, being careful not to over-mix to keep the meatballs tender.
- Shape the Meatballs: Using a 1-tablespoon cookie scoop or heaping tablespoon, scoop the meat mixture and gently roll into balls without compacting too much. Place meatballs spaced evenly on the prepared baking rack. You should have about 30 meatballs.
- Bake the Meatballs: Bake the meatballs in the preheated oven at 400 degrees F for 12 minutes. They will not be fully cooked at this stage.
- Prepare the Enchilada Sauce: In a small bowl, whisk together the flour and all the spices from chili powder through optional cayenne pepper; set aside. In a large skillet over medium heat, melt butter in oil. Whisk in the flour-spice mixture and cook, whisking continuously, for 2 minutes. Add tomato paste and cook, whisking for an additional minute.
- Add Broth and Simmer: Reduce heat to low. Gradually whisk in chicken broth until smooth and lump-free. Stir in cocoa powder, sugar, and cinnamon. Bring to a simmer, whisking often until sauce thickens, about 7 minutes. Remove from heat and stir in apple cider vinegar.
- Combine Meatballs and Sauce: Transfer the partially baked meatballs gently into the enchilada sauce, turning to coat them evenly. Spread them out in an even layer in the skillet or baking dish.
- Top and Bake: Sprinkle the cheese evenly over the coated meatballs. Return the dish to the oven and bake for 8–12 minutes until meatballs reach an internal temperature of 160 degrees F and the cheese is melted and bubbly.
- Serve: Serve hot over plain rice, cilantro lime rice, or cauliflower rice and garnish with your favorite toppings such as cilantro, jalapeños, tomatoes, olives, sour cream, guacamole, and lime wedges.
Notes
- If short on time, substitute homemade enchilada sauce with 2 cups store-bought enchilada sauce.
- Frozen meatballs can be used; cook according to package directions, then combine with sauce and bake with cheese as instructed.
- For a leaner option, substitute ground chicken or turkey and add 2 teaspoons beef bouillon for flavor; adjust salt accordingly.
- Make meatballs up to 24 hours in advance and refrigerate or freeze fully cooked meatballs with sauce for up to 3 months.
- Enchilada sauce can be prepared up to 7 days ahead and refrigerated or frozen for longer storage.
- Reheat leftovers in the microwave, stovetop, or oven at 350ºF until warmed through. Additional cheese can be added before reheating for extra taste.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
