There’s something deeply comforting about a dish that combines tender meatballs with bold, smoky flavors—and that’s exactly what I adore about this Baked Enchilada Meatballs Recipe. The enchilada sauce wraps each bite in a rich, savory hug that’s impossible to resist!

A round white pan filled with dark red rich sauce covering many evenly shaped meatballs arranged in a circular pattern. In the center of the pan, there is a mound of three toppings layered: creamy white sour cream at the base, bright green guacamole on part of it, and fresh red diced tomatoes scattered on top. Slices of light green jalapeño peppers rest on the sour cream and around the toppings. All over the dish, finely chopped green herbs are sprinkled. A gold spoon is partially dipped into the sauce on the left side of the pan. The pan sits on a white marbled surface with some chopped green herbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Enchilada Meatballs Recipe
Top Tip
How to Serve Baked Enchilada Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Enchilada Meatballs Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe with you because it hits all the right notes: easy prep, rich flavor, and versatility. It’s quickly become a staple in my weeknight rotation, and I think you’ll feel the same way once you try it.

Bold, homemade enchilada sauce: The sauce boasts a smoky, slightly sweet spice mix that elevates the meatballs beyond ordinary.
Simple, wholesome ingredients: You don’t need a pantry full of specialty items—everything usually already lives in your kitchen.
Hands-off baking method: Bake the meatballs and sauce together, making cleanup super easy and freeing you up to relax or prep sides.
Customizable toppings and sides: From gooey cheese to fresh cilantro and creamy guac, tailor it exactly how you like to eat.

The image shows a skillet filled with many small round meatballs covered in melted golden-orange cheese and thick, rich red sauce. The meatballs are browned and juicy with visible herbs sprinkled on top, adding a touch of green color. The cheese rests in between the meatballs, its texture smooth and shiny, blending into the sauce. The white skillet holds the dish against a white marbled texture background. A golden spoon is seen scooping some of the meatballs, adding a warm metallic contrast. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Enchilada Meatballs Recipe plays a role in building layers of flavor and texture, from the spices in the meatballs to the richness of the sauce. I always suggest choosing fresh herbs and quality ground beef—it really makes a difference!

Flat lay of one whole brown egg with a clean shell, a small white ceramic bowl of golden crushed saltine crackers, a small white bowl filled with finely minced bright green onions, a small white bowl of fresh chopped cilantro leaves, a small white bowl with creamy milk, a small white bowl containing deep red chili powder, a small white bowl with pale beige garlic powder, a small white bowl holding ground cumin seeds, a small white bowl with vibrant rusty smoked paprika, a small white bowl with dried oregano leaves, a small white bowl of fine salt crystals, a small white bowl of ground black pepper, a mound of fresh raw lean ground beef pink in color, a small white bowl of all-purpose white flour, a small white bowl filled with smooth red tomato paste, a small white bowl containing rich golden unsalted butter cubes, a small white bowl of light canola oil, a small white bowl with unsweetened dark brown cocoa powder, a small white bowl of fine white granulated sugar, a small white bowl with warm brown cinnamon powder, a small white bowl holding clear light golden apple cider vinegar, a small white bowl of shredded yellow cheddar and white Monterey Jack cheese blend, fresh whole bright green cilantro sprigs, fresh shiny green jalapeño peppers, fresh ripe red tomatoes quartered, a small heap of shiny black olives, a small white bowl of thick white sour cream, a small white bowl of creamy green guacamole, and fresh lime wedges with bright green peel and juicy interior—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg: Helps bind the meatballs so they don’t fall apart while baking.
Crackers (Ritz or saltines): Adds lightness and absorbs moisture for tender meatballs—panko works too if you like a bit more texture.
Green onions: Fresh, mild onion flavor gives the meatballs a nice lift without overpowering.
Cilantro: Adds herbaceous brightness—don’t skip it if you like that fresh Mexican flair.
Milk: Keeps the meatballs juicy and soft.
Chili powder, cumin, smoked paprika, oregano, garlic powder: These spices deliver that signature enchilada taste—smoky, warm, and slightly earthy.
Lean ground beef: A good balance of fat and flavor—too lean and the meatballs dry out.
Flour and oil/butter: Base for the roux that thickens the enchilada sauce nicely.
Tomato paste and chicken broth: Bring the sauce’s richness and depth.
Cocoa powder and cinnamon: Secret ingredients that add a subtle mole-inspired warmth and complexity.
Apple cider vinegar: Brightens the sauce to balance richness without making it too tangy.
Cheese and toppings: Choose your favorites for texture and flavor contrast—the melty cheese is my favorite finishing touch!

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Baked Enchilada Meatballs Recipe quite a bit, and what’s great is how easy it is to adapt to your own preferences. Trust me, you’ll enjoy tweaking the spice level or switching up the proteins to make it your own.

Variation: I once swapped ground turkey for beef to lighten it up and added a touch of sour cream to keep the meatballs tender—it was deliciously different and still so satisfying.
Make it spicier: Add diced jalapeños into the meatball mix or more cayenne in the sauce if you like a good kick.
Dairy-free: Use almond milk instead of dairy milk and skip the cheese or use a plant-based alternative to keep this recipe friendly for dairy sensitivities.
Make ahead: I like to prep the meatballs a day ahead and refrigerate them ready to bake when I’m pressed for time.

Step-by-Step: How I Make Baked Enchilada Meatballs Recipe

Step 1: Mix & Form the Meatballs

First, preheat your oven to 400°F and get a baking sheet lined with foil and a baking rack sprayed lightly with cooking spray—this keeps the meatballs from sticking and lets air circulate for even baking. In a big mixing bowl, whisk together everything except the ground beef—egg, crushed crackers, green onions, cilantro, milk, and spices. Then add the beef and gently mix with your hands until just combined. Don’t overwork the meat—and this is key—to keep the meatballs tender. Using a tablespoon scoop or your hands, shape about 30 meatballs. Place them spaced out on the rack so they bake evenly.

Step 2: Bake the Meatballs

Pop the meatballs in the oven for about 12 minutes. They won’t be fully cooked yet, but this step firms them up before they get sauced. While they bake, you can start on the sauce—multitasking is a win here!

Step 3: Whip Up the Enchilada Sauce

In a small bowl, whisk together flour and all the dry spices from chili powder to optional cayenne—this is your seasoning base. Heat butter and oil in a large skillet over medium heat, then whisk in the flour and spice mix, cooking for 2 minutes to toast the flour and get rid of any raw taste. Stir in tomato paste and cook another minute until smooth. Lower heat and gradually whisk in chicken broth until the sauce is lump-free. Next, blend in cocoa powder, sugar, and cinnamon for that rich, mole-like vibe. Let it simmer for 5-7 minutes or until it thickens, keeping in mind it’ll thicken more in the oven. Off the heat, stir in apple cider vinegar to brighten and balance the flavors.

Step 4: Combine & Bake Again

Transfer the partially baked meatballs into the sauce and gently stir to coat every one in that rich, dreamy sauce. Spread them out evenly in the skillet, sprinkle the shredded cheese on top, then bake again for 8-12 minutes. You're aiming for an internal temperature of 160°F and melted, bubbly cheese on top. That final bake melts the cheese just right and finishes cooking the meatballs perfectly.

Top Tip

From my many attempts making this Baked Enchilada Meatballs Recipe, a few tips really made all the difference in texture and flavor—here’s what I lean on every time for the best results.

Don’t overmix the meat: This creates tender, juicy meatballs instead of tough, dense ones.
Use crushed crackers or panko: They soak up just enough moisture and keep the meatballs light but hold together well.
Toast your flour and spices: Cooking the roux base for the sauce until fragrant gets rid of that raw flour taste and deepens the flavor.
Simmer sauce sufficiently: Letting the sauce thicken a bit on the stove before adding the meatballs keeps it from being watery after baking.

How to Serve Baked Enchilada Meatballs Recipe

baked enchilada meatballs - Serving Suggestion

Garnishes

I love topping these enchilada meatballs with a handful of fresh cilantro and some crisp diced tomatoes for brightness. A dollop of sour cream or silky guacamole cools down the smoky spice perfectly. If you’re feeling adventurous, sliced jalapeños add a nice pop of heat and texture, while black olives lend a salty bite. Lime wedges on the side are a must for squeezing over right before the first bite—the zestiness makes the flavors sing.

Side Dishes

I usually serve these meatballs with a simple cilantro lime rice—that way you soak up all the amazing sauce. Cauliflower rice works great, too, if you want to keep it light. And don’t underestimate a good side of refried beans or even a crunchy salad with lime vinaigrette to balance the richness.

Creative Ways to Present

For parties or a fun dinner, I like to present the meatballs on mini skewers with a drizzle of the enchilada sauce and little cheese crumbles sprinkled on top. It’s perfect for finger food and adds a festive touch. Another idea I’ve tried is serving them in small cast iron skillets for a rustic, shareable vibe—purely charming!

Make Ahead and Storage

Storing Leftovers

I usually let the meatballs cool completely in the sauce, then cover the whole skillet or transfer to an airtight container and refrigerate. They keep nicely for up to 5 days, and the flavors deepen even more overnight—that’s a little secret.

Freezing

For extra convenience, I freeze these meatballs with sauce (but without cheese) in freezer-safe containers. When I want to eat them later, I thaw overnight, then bake with fresh cheese topping—just like fresh, no compromise on flavor.

Reheating

Reheating is easy. I prefer to pop the skillet in the oven at 350ºF for about 10 minutes to keep things moist and melty. If you’re short on time, the microwave works fine—just go in 30-second bursts to avoid dry edges. Adding a little extra cheese on top makes leftovers feel indulgent again.

Frequently Asked Questions:

Can I use store-bought enchilada sauce instead of homemade?

Absolutely! Store-bought enchilada sauce works fine if you’re short on time. However, I highly recommend trying the homemade version at least once—it has a richer, more complex flavor with its unique blend of spices, cocoa powder, and cinnamon that makes the dish pop.

Can I make these meatballs with ground turkey or chicken?

Yes, ground turkey or chicken can be used, but because they have less fat than beef, I suggest adding a bit of oil or swapping milk for sour cream or Greek yogurt to keep the meatballs moist. Adding a crushed bouillon cube or beef bouillon granules helps boost flavor to mimic the beefy taste.

How do I prevent meatballs from drying out?

Mix the meat just until combined—overmixing makes them dense. Also, including milk and crushed crackers or panko keeps them juicy. Baking partially before adding sauce helps them hold shape without drying. Baking meatballs coated in sauce locks in moisture.

Can I prepare this dish in advance?

Definitely! You can roll the meatballs a day ahead and keep them refrigerated, or even prepare the sauce several days in advance and store in the fridge. Fully assembled and baked meatballs with sauce can also be refrigerated and reheated later—great for meal prep and busy weeks!

Final Thoughts

This Baked Enchilada Meatballs Recipe feels like a delicious hug on a plate to me. It’s packed with flavor, easy enough to make as weeknight dinner, yet impressive enough for guests. I hope you enjoy making it as much as I do—and remember, keep it flexible, add your favorite toppings, and have fun sharing this cozy dish with the people you love.