Enchilada Meatball Bake
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
471 kcal
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Course
Main Course, Dinner
Enchilada Meatball Bake
Description
The Enchilada Meatball Bake starts with a mixture of ground pork and beef, combined with jalapeño, garlic, fresh herbs, and breadcrumbs. After shaping and baking the meatballs until golden, they are layered in a casserole dish with enchilada sauce and shredded Monterey jack cheese. A final bake melts the cheese and brings the components together.
The dish delivers a tender meatball texture with a flavorful enchilada sauce base and a creamy cheese topping that browns slightly. The jalapeño adds gentle heat while cilantro, oregano, and green onions provide herbal brightness. It balances heartiness with richness, and the baking process finishes the meatballs fully.
This versatile bake can be served as an appetizer, main course, or taco filling. Optional toppings like tomato, sour cream, and avocado add freshness and creaminess to the dish, making it adaptable to different meals. The recipe includes tips on baking or pan-frying the meatballs and ways to store or freeze leftovers for convenience.
Refrigerate cooked meatballs up to four days or freeze individually before storing together for up to three months. Thaw overnight and reheat thoroughly before serving.
Ingredients
For Meatballs
- ¾ pound ground pork
- ¾ pound ground beef
- 10 ounce enchilada sauce (10 oz can)
- 1 jalapeño chopped
- 2 cloves garlic minced
- ½ cup cilantro fresh, chopped
- 1 tablespoon oregano fresh, chopped (dried oregano can be used as well)
- 5 green onions chopped
- 1 cup breadcrumbs (I used Panko)
- salt to taste
- black pepper to taste
For the Bake
- 10 ounce enchilada sauce (10 oz can)
- 1½ cups Monterey jack cheese shredded
Optional Toppings
- cilantro
- green onions
- jalapeños
- tomato
- avocado
- salsa
- sour cream
Instructions
- Preheat your oven to 400℉. Line a baking sheet with parchment paper; set aside.
- In a large bowl add all the meatball ingredients and mix well using your clean hands. Shape the meat mixture into balls around the size of a golf ball. You should get around 30 meatballs.
- Place the meatballs onto the prepared baking sheet and bake for 30 minutes until golden brown.
- In a large skillet or a casserole dish, pour the enchilada sauce over the entire bottom. Sprinkle with about half of the cheese. Place the meatballs over the sauce then top with the remaining cheese.
- Bake the casserole for another 20 minutes until the cheese melts and starts to brown on top.
- Sprinkle with the optional toppings, if preferred.
Notes
- Refrigerate the meatball mixture for 1 hour to a day before shaping to help meatballs hold their shape during cooking.
- You can fry the meatballs in a skillet before baking with sauce and cheese for a one-pot preparation.
- Serve meatballs as appetizers, in tacos with toppings, over rice, or as enchiladas.
- Store cooked meatballs in an airtight container in the fridge for 3 to 4 days.
- Freeze meatballs spread on a baking sheet until firm, then transfer to freezer bags; store up to 3 months.
- Allow frozen meatballs to thaw overnight before finishing the dish as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 471kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 102mg | 34% |
| Sodium | 1174mg | 49% |
| Potassium | 447mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 281mg | 28% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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