Enchilada Meatballs
User Reviews
4.8
18 reviews
Excellent
Enchilada Meatballs
Report
Enchilada meatballs covered with red enchilada sauce and cheese and baked until juicy and tender. Serve over rice for a tasty weeknight meal!
Share:
Ingredients
- 1 large egg
- ¼ cup panko breadcrumbs
- ¼ cup finely chopped green onion
- 1 tablespoon finely chopped 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 (a batch of easy enchilada sauce or a 15-ounce can of red enchilada sauce)
- 1 cup shredded Monterey Jack or cheddar cheese
- Diced avocado and cilantro, for garnish
Add to Shopping List
Instructions
- Preheat oven to 350℉.
- In a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeño, chili powder, salt, ground cumin, and oregano until fully combined.
- Add the ground beef to the bowl and mix together with your hands until all the ingredients are just combined. Try not to over-mix, or your meatballs will be tough.
- Roll the meatball mixture into balls using a heaping tablespoon or small cookie scoop. Place them on a plate. You should have about 22-24 meatballs.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear on both sides, about 2 minutes per side. The meatballs will not be fully cooked.
- While the meatballs are cooking, prepare a large casserole or baking dish by evenly spreading 1 cup of enchilada sauce on the bottom.
- Add the meatballs to the baking dish in a single layer. Pour the remaining enchilada sauce on top and sprinkle with shredded cheese.
- Bake for 10-12 minutes until fully cooked and the sauce is bubbling.
- Garnish with avocado and cilantro. Serve with a side of cilantro lime rice and warmed flour tortillas.
Notes
- Make this a one-skillet dish by using a large 12-inch cast iron skillet or other oven-safe skillet. Simply assemble the dish in the same skillet used to sear the meatballs, then bake.
Nutrition Information
Show Details
Serving
1serving
Calories
411kcal
(21%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
145mg
(48%)
Sodium
1677mg
(70%)
Potassium
510mg
(15%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1283IU
(26%)
Vitamin C
19mg
(21%)
Calcium
238mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 145mg | 48% |
| Sodium | 1677mg | 70% |
| Potassium | 510mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 19mg | 21% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
