Skillet Enchilada Meatballs
User Reviews
4.5
Skillet Enchilada Meatballs
Description
The recipe starts by mixing ground turkey or chicken with chopped green onion, panko breadcrumbs, egg, cilantro, hot sauce (optional), and various seasonings such as chili powder, cumin, salt, and pepper. After shaping into tablespoon-sized meatballs, they are browned in olive oil in a skillet until a crust forms but remain undercooked inside.
Once browned, the meatballs are removed and the pan deglazed with enchilada sauce combined with a bit of water from the sauce can. The meatballs are returned to the pan and cooked through in the simmering sauce, which allows the flavors to meld. Finally, shredded cheese is added on top to melt and add a creamy texture and flavor contrast.
The dish is finished by sprinkling extra chopped green onion and cilantro as garnish, contributing freshness and color. These meatballs can be served with rice, tortillas, or as finger food.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken, lean
- 3 tablespoons green onion finely chopped
- 1/4 cup panko breadcrumbs gluten-free if needed
- 1 egg
- 1 tablespoon cilantro chopped
- 1 teaspoon hot sauce optional
- 1 1/4 teaspoons chili powder
- 1/2 teaspoon cumin ground
- 3/4 teaspoon kosher salt
- black pepper fresh ground, to taste
- 15 ounces enchilada sauce about 1 1/2 cups, red
- 3/4 cup Monterey jack cheese or cheddar cheese, shredded
- green onion chopped; for garnish
- cilantro chopped; for garnish
Instructions
- Preheat oven to 350° F.
- In a large bowl whisk together the greeen onion, panko, egg, cilantro, hot sauce, spices, salt and pepper. Add in the ground chicken or turkey and use your hands to combine everything together. Use a cookie scoop or measuring spoon to form tablespoon sized meatballs and place them on a plate.
- Add the olive oil to a large skillet and heat over medium to medium-high heat. Swirl the oil to coat the bottom of the pan and place the meatballs in a single layer in the skillet. Cook for approximately 3 minutes on one side or until they release and then flip them over and cook for another 2 minutes. The meatballs won't be cooked through at this point.
- Remove the meatballs from the skillet and onto a plate. Pour the enchilada sauce along with 1/4 cup of water (I put the water in the enchilada sauce can and swirl it to get out any of the remaining sauce) into the skillet and stir it together scraping up any brown bits stuck to the bottom of the pan.
- Place the meatballs back into the skillet and spoon some of the sauce over the top of them. Sprinkle the cheese over the meatballs then place the skillet in the oven and bake for 12-15 minutes or until the cheese is melted and the meatballs are cooked through.
- Remove from the oven and top with sliced green onions and cilantro if desired. Serve over cilantro lime rice, cauliflower rice or eat them as is.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 146mg | 49% |
| Sodium | 1051mg | 44% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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