Name: Baked Enchilada Meatballs Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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

There’s something about a cozy, tangy twist on classic meatballs that just hits the spot on any night. This Baked Enchilada Meatballs Recipe brings together bold Mexican-inspired flavors baked into juicy meatballs smothered with smoky, homemade enchilada sauce. It’s fun to make and a real crowd-pleaser.

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

Honestly, I fell head over heels for this Baked Enchilada Meatballs Recipe because it’s surprisingly simple but full of layered flavors. The homemade enchilada sauce is a game changer—it’s rich, smoky, with a touch of sweet warmth from cocoa and cinnamon that you don’t expect but will crave.

Bold, layered flavor: The spice mix and enchilada sauce combine traditional Mexican flavors in a juicy, tender meatball.
Hands-off baking: Bake the meatballs first, then into the sauce for minimal fuss cooking and easy cleanup.
Versatile toppings: You get options to dress it up with cheese, fresh cilantro, jalapeños, or creamy guac—make it your own.
Great for meal prep: This recipe stores and reheats beautifully, perfect for busy weeknights or feeding a crowd.

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 pulls its weight to create a perfectly balanced dish. The meatballs stay tender thanks to a combination of crushed crackers and milk, while the spice blend adds a nuanced warmth. The enchilada sauce is the star, bringing depth with cocoa and cinnamon alongside classic chili powder and cumin.

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

Lean ground beef: Holds the meatballs together well while staying juicy and flavorful.
Crushed crackers (Ritz or saltines): Adds structure without heaviness—panko works too, just season if you swap.
Green onions and cilantro: Fresh herbs for brightness and that unmistakable enchilada flair.
Spices (chili powder, cumin, smoked paprika, oregano, garlic powder): Create a smoky, savory profile that feels authentic and vibrant.
Milk: Keeps the meatballs moist and tender.
Egg: Acts as a binder to hold everything together without overworking the meat.
Butter, oil, tomato paste: Start the enchilada sauce with a rich base and depth of flavor.
Chicken broth: Thins out the sauce while adding a subtle, savory layer.
Cocoa powder and cinnamon: Secret ingredients that add warmth and complexity, mimicking mole sauce flavor.
Apple cider vinegar: Balances sweetness and brightness in the enchilada sauce.
Cheese (cheddar & Monterey Jack): Melts beautifully on top, adding creamy, cheesy goodness to finish.

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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 love mixing things up with this recipe depending on the mood or what I have in the fridge. The base is so versatile, it really invites customization, whether that's swapping in ground turkey or adding a spicy kick with extra jalapeños.

Ground turkey or chicken: I’ve tried it with ground turkey for a leaner version—just add a little extra fat like sour cream to keep the meatballs moist.
Make it vegan: Use plant-based crumble, a flax egg, and a vegan enchilada sauce, then bake the same way—it’s surprisingly tasty.
Spice level adjustment: If you like heat, don’t skip the cayenne in the sauce or add some diced chipotle peppers right into the meatball mix.
Sauce shortcuts: Store-bought enchilada sauce works in a pinch, but homemade really elevates the whole dish.

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

Step 1: Prepping the Meatballs

Start by preheating your oven to 400°F and lining a baking rack over a sheet pan. Combining the egg, crushed crackers, herbs, milk, and spices before adding the ground beef helps distribute all those vibrant flavors evenly. Mix the meat gently but thoroughly—over-mixing makes the meatballs tough! I like to use a cookie scoop for consistent size and gently roll them instead of compressing tightly, which keeps them tender.

Step 2: Baking the Meatballs

Arrange the meatballs so they don't touch on the rack. This little detail lets the heat circulate evenly, giving you beautifully cooked meatballs without steaming. Bake for 12 minutes—at this point, they're partially cooked, just enough to hold their shape but ready to soak up sauce flavors later.

Step 3: Whisking Up the Enchilada Sauce

While the meatballs bake, whisk together your dry spices with flour—this mix is key for thickening and flavor. Melt butter and oil in your skillet, then stir in the spice-flour blend, cooking until fragrant. Tomato paste adds richness, while gradually whisking in chicken broth ensures a smooth sauce. The magic is the few secret ingredients: cocoa powder, cinnamon, and apple cider vinegar, which bring a warm, complex depth most enchilada sauces don’t have. Simmer until thickened but still pourable.

Step 4: Coating Meatballs and Final Bake

Transfer the partially baked meatballs into the enchilada sauce and gently turn to coat them well. Spread them evenly in your oven-safe skillet or baking dish, top with cheese, and bake for another 8-12 minutes until the meatballs reach 160°F internal temperature and the cheese is melted and bubbly. This final bake rounds out the flavors and gives you that irresistible melty finish.

Top Tip

From my experience, managing the texture of the meatballs and the richness of the sauce really makes or breaks this dish. Here's what I’ve learned to get it just right every time.

Don’t overmix the meatball mixture: It’s tempting to combine everything thoroughly, but gentle mixing keeps meatballs tender.
Use a light hand when rolling: Don’t compact the meatballs too tight—rolling gently helps maintain a soft interior.
Simmer sauce to thicken before baking: It prevents a watery final dish and deepens the flavor.
Check internal temperature: Use an instant-read thermometer to hit 160°F for perfectly cooked beef meatballs without drying them out.

How to Serve Baked Enchilada Meatballs Recipe

enchilada meatballs - Serving Suggestion

Garnishes

My go-to is a generous sprinkle of fresh cilantro for brightness and chopped jalapeños for a little kick. I also love dollops of sour cream and creamy guacamole to balance the smoky heat. A squeeze of lime right before digging in brings all the flavors to life—trust me, don’t skip it!

Side Dishes

I usually serve these meatballs over fluffy cilantro lime rice or a simple cauliflower rice if I’m going low-carb. A side of black beans or charred street corn salad rounds the meal out beautifully and adds a bit of texture contrast.

Creative Ways to Present

For gatherings, I've arranged these meatballs in a large casserole dish topped with cheese and let everyone build their own plates with bowls of toppings at the table. It’s casual, colorful, and lets guests customize their heat and sides. Sometimes I even serve them on mini slider buns for a fun party appetizer.

Make Ahead and Storage

Storing Leftovers

After the meatballs have cooled, I cover the whole skillet or transfer leftovers to an airtight container and keep them in the fridge for up to 5 days. The flavors actually improve a bit overnight, making for some tasty next-day lunches.

Freezing

Freezing works great too! I freeze the meatballs with sauce but without cheese for best results—just thaw them overnight before baking with cheese on top. This way, you keep the cheese fresh and melty, and the sauce stays vibrant.

Reheating

I like reheating in the oven at 350°F for about 10 minutes covered with foil to keep moisture in. For a quick fix, the microwave works fine but heat in 30-second bursts to avoid drying out. Adding fresh cheese before reheating brings that just-baked experience back.

Frequently Asked Questions:

Can I make the enchilada sauce ahead of time?

Absolutely! The homemade enchilada sauce can be made up to 7 days in advance and stored in the refrigerator or frozen for up to three months. Just thaw it when you’re ready to use it.

What if I don’t have all the spices for the sauce?

You can use store-bought enchilada sauce as a shortcut if you’re missing some spices. However, the homemade sauce offers a richer, more complex flavor with the addition of cocoa powder and cinnamon which you don’t get from store-bought.

Can I use frozen meatballs instead of making from scratch?

Yes! Cook the frozen meatballs according to package instructions, then coat them in the enchilada sauce and top with cheese before baking until melted and heated through. The flavor won’t be quite the same, but it’s a handy shortcut.

How do I know when the meatballs are fully cooked?

The safest way is to use an instant-read thermometer and check that the internal temperature of the beef meatballs reaches 160°F. This ensures they’re juicy but safely cooked through. If you don’t have a thermometer, bake until cheese is melted and meatballs feel firm to the touch.

Final Thoughts

This Baked Enchilada Meatballs Recipe has become one of my go-to comfort meals—it's easy enough for weeknights but special enough to share with friends. Between the moist, spice-kissed meatballs and that incredible homemade sauce, it’s the kind of recipe you’ll want to bookmark and revisit regularly. Give it a try and make it your own; I’m pretty sure you’ll love it as much as I do.