Description
Baked Enchilada Meatballs are a flavorful twist on traditional meatballs, infused with Mexican spices and topped with a rich homemade enchilada sauce and melted cheese. This recipe combines lean ground beef with aromatic herbs and spices, baked to perfection, then simmered in a smoky, slightly sweet enchilada sauce made from scratch. Perfectly complemented with your favorite toppings, these meatballs make a delicious main course ideal for an easy weeknight dinner or meal prep.
Ingredients
Scale
Meatballs
- 1 egg
- 11 Ritz or saltine crackers, crushed (may substitute 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 substitute 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 substitute 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 favorites)
- ¾ cup combo of shredded cheddar and Monterey Jack cheese (or all cheddar)
- Cilantro
- Jalapenos
- Tomatoes
- Olives
- Sour cream
- Guacamole
- Lime wedges
Instructions
- Preheat and Prepare Meatball Ingredients: Preheat your oven to 400 degrees F. Line a baking sheet with foil for easy cleanup and place an oven-safe baking rack on top. Lightly spray the rack with cooking spray and set aside.
- Mix Meatball Mixture: In a large bowl, whisk together the egg, crushed crackers, green onions, cilantro, milk, chili powder, garlic powder, cumin, smoked paprika, dried oregano, salt, and pepper. Add the ground beef and mix gently with your hands just until combined; avoid over-mixing to keep meatballs tender.
- Form and Bake Meatballs: Using a 1 tablespoon cookie dough scoop or a heaping tablespoon, scoop the mixture and gently roll into balls without compacting them. Place meatballs on the prepared rack spaced apart to avoid touching. Bake in the preheated oven for 12 minutes; they will not be fully cooked at this stage.
- Prepare the Enchilada Sauce Base: While the meatballs bake, whisk together the flour, chili powder, cumin, garlic powder, onion powder, coriander, smoked paprika, salt, oregano, and cayenne pepper (if using) in a small bowl; set aside.
- Cook the Sauce: In a large braiser, cast iron skillet, or oven-safe skillet, melt the butter in the canola oil over medium heat. Whisk in the flour and spice mixture and cook while whisking for 2 minutes. Add the tomato paste and cook 1 more minute until combined.
- Add Liquid Ingredients and Thicken: Reduce heat to low and gradually whisk in the chicken broth until smooth and lump-free. Stir in cocoa powder, sugar, and cinnamon. Bring the sauce to a simmer while whisking frequently, cooking for 5 to 7 minutes until it thickens to your preferred consistency. Remove from heat and stir in apple cider vinegar.
- Combine Meatballs and Sauce: Transfer the partially baked meatballs into the enchilada sauce and gently turn to coat them evenly. Spread the coated meatballs in an even layer in the sauce-filled skillet.
- Final Bake with Cheese: Sprinkle the top with shredded cheese. Bake in the oven for 8 to 12 minutes more until the meatballs reach an internal temperature of 160 degrees F and the cheese is fully melted.
- Serve: Serve hot over plain rice, cilantro lime rice, or cauliflower rice, and garnish with your choice of toppings such as cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges.
Notes
- If you don’t have all enchilada sauce ingredients, store-bought sauce can be used, but homemade sauce offers an authentic smoky, slightly sweet flavor with hints of cinnamon, cocoa, and mole spices.
- Frozen meatballs can substitute fresh meatballs; cook according to package instructions, then coat in enchilada sauce and proceed with baking and adding cheese.
- For a leaner option, use ground chicken or turkey and consider adding oil or swapping milk for sour cream or Greek yogurt to maintain moisture. Add beef bouillon or cubes for beefy flavor and reduce salt.
- Meatballs may be rolled up to 24 hours ahead and refrigerated; baking can be done later. Sauce can be prepared up to 7 days in advance or frozen up to 3 months.
- Fully assembled meatballs with sauce and cheese can be refrigerated and reheated; reheat in oven at 350°F for about 10 minutes or microwave in short bursts.
- Store leftovers in the refrigerator for up to 5 days. Freeze meatballs and sauce without cheese for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
