Description
These Baked Enchilada Meatballs combine tender beef meatballs infused with classic Mexican spices and a rich, smoky homemade enchilada sauce. Topped with melted cheddar and Monterey Jack cheese and customizable toppings, this comforting dish is perfect served over rice or cauliflower rice for a flavorful family meal.
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 sauce)
- 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 combination of shredded cheddar and Monterey Jack cheese (or all cheddar)
- Cilantro
- Jalapenos
- Tomatoes
- Olives
- Sour cream
- Guacamole
- Lime wedges
Instructions
- Preheat and prepare: Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy cleanup and place an oven-safe baking rack on top. Spray the rack lightly with cooking spray and set aside.
- Mix the meatball ingredients: In a large bowl, whisk together all the meatball ingredients except the ground beef. Add the beef and mix gently with your hands just until combined, taking care not to overmix to avoid tough meatballs.
- Shape and bake meatballs: Use a 1 tablespoon cookie dough scoop or a heaping tablespoon to scoop the meat mixture. Gently roll into balls without compacting too much. Arrange meatballs on the prepared rack without touching, about 30 meatballs. Bake for 12 minutes; they will not be fully cooked yet.
- Prepare enchilada sauce: In a small bowl, whisk together the flour and all seasonings from chili powder through cayenne pepper and set aside. In a large skillet over medium heat, melt the butter in the oil. Whisk in the flour mixture and cook for 2 minutes, whisking constantly. Add tomato paste and cook for 1 minute.
- Add liquids and simmer: Reduce heat to low and gradually whisk in the chicken broth until smooth and free of lumps. Stir in cocoa powder, sugar, and cinnamon. Bring to a simmer, whisking frequently, and cook until thickened, about 7 minutes. Remove from heat and stir in the apple cider vinegar.
- Combine meatballs and sauce: Transfer the partially baked meatballs into the enchilada sauce, turning them gently to coat. Spread them evenly in the skillet or baking dish.
- Bake with cheese: Sprinkle the shredded cheese evenly over the meatballs. Return to the oven and bake an additional 8 to 12 minutes until meatballs reach an internal temperature of 160 degrees F and the cheese is melted and bubbly.
- Serve: Serve hot over plain rice, cilantro lime rice, or cauliflower rice. Top with your favorite toppings such as cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges.
Notes
- If you prefer a shortcut, store-bought enchilada sauce can be used instead of the homemade sauce, but the homemade version offers a rich, smoky flavor with authentic mole-like complexity.
- Frozen meatballs can be substituted if short on time; cook them according to package instructions and then combine with enchilada sauce and cheese before baking to melt.
- To use ground chicken or turkey, add a little oil or substitute the milk with sour cream or plain Greek yogurt to keep moisture. Enhance flavor with beef bouillon powder or cubes, and reduce added salt accordingly.
- Meatballs can be formed up to 24 hours ahead and refrigerated. You can also bake and store them separately or already combined in sauce for easy meal prep.
- Enchilada sauce can be made up to 7 days in advance and refrigerated or frozen for up to 3 months.
- Fully assembled meatballs with sauce and cheese can be refrigerated and reheated in the oven until warmed through.
- Store leftovers refrigerated for up to 5 days or freeze for 2-3 months. Reheat gently in the oven or microwave, adding extra cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
