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 sub scant ½ cup panko with pinch of salt); 3 tablespoons minced green onions; 3 tablespoons minced fresh cilantro; 2 tablespoons milk; 1 1/2 teaspoons chili powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 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; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional for spicier); 2 tablespoons unsalted butter (may sub oil); 2 tablespoons canola oil or other neutral oil; 1/4 cup tomato paste; 3 cups reduced sodium chicken broth; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; pinch of cinnamon

There’s something so comforting and flavorful about this Baked Enchilada Meatballs Recipe—meatballs infused with bold spices, baked in a smoky, homemade enchilada sauce, then melted cheese on top. It’s such a fun twist on classic enchiladas that everyone will enjoy!

A large white pan filled with about three layers of rich, dark red sauce at the bottom with many round, dark brown meatballs arranged in a ring along the edges. In the center, there is a layer of melted cheese covered with small bright red diced tomatoes, light green guacamole, a dollop of white sour cream, and several sliced green jalapeños. The dish is sprinkled with chopped fresh green herbs across all layers. The pan sits on a white marbled surface with some scattered chopped herbs around and a gold spoon resting on the edge of the pan. 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 Baked Enchilada Meatballs Recipe because it hits all the right notes—easy to make, packed with authentic flavors, and perfect for a family dinner or casual get-together. Plus, the homemade sauce elevates it to something really special.

Bold Flavor Explosion: The combination of spices, cocoa, and cinnamon creates a rich enchilada sauce that’s totally next-level.
Simple Prep, Impressive Results: You’ll whip up flavorful meatballs with minimal effort that stay juicy and tender in the oven.
Customizable Toppings: From jalapenos to guacamole, you can make it your own every time you serve it.
Meal Prep Friendly: It stores and reheats beautifully, making weeknight meals so much easier.

The dish shows a pan filled with about three layers: the bottom layer is a rich dark red sauce, the middle layer has bright melted orange and yellow cheese spread unevenly, and the top layer is made up of many small round meatballs covered in the same red sauce, topped with a light sprinkle of chopped green herbs, adding a fresh look. A gold spoon is partially visible in the pan, resting among the meatballs, and the pan sits on a white marbled surface. The colors are warm and vibrant, with the cheese melted and slightly shiny, making the dish look fresh and hot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Enchilada Meatballs Recipe plays a crucial role—from the herbs that brighten the meatballs to the warming spices in the sauce. Here’s why these elements work so well together and my tips for choosing the best ones.

Flat lay of a single whole brown egg with a clean shell, a small white ceramic bowl of crushed Ritz or saltine crackers, a small white ceramic bowl of bright green minced green onions, a small white ceramic bowl of fresh chopped cilantro leaves, a small white ceramic bowl of creamy milk, a small white ceramic bowl of vibrant red chili powder, a small white ceramic bowl of golden garlic powder, a small white ceramic bowl with a mix of ground cumin, smoked paprika, dried oregano, salt, and pepper, a portion of raw lean ground beef shaped loosely, a small white ceramic bowl of plain all-purpose flour, a small white ceramic bowl of earthy ground coriander, a small white ceramic bowl of golden unsalted butter cubes, a small white ceramic bowl of light golden canola oil, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with rich chicken broth, a small white ceramic bowl of dark brown unsweetened cocoa powder, a small white ceramic bowl of fine white sugar, a small white ceramic bowl with a pinch of warm brown cinnamon, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of shredded yellow cheddar and Monterey Jack cheese mix, fresh whole green jalapeños, ripe red tomatoes cut in halves, shiny black olives, a dollop of smooth white sour cream in a small white ceramic bowl, a small white ceramic bowl containing green guacamole, and fresh lime wedges sliced with bright green rind and juicy pale green flesh, all arranged in perfect symmetry 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

Ground beef: I like to use lean beef for tender meatballs without excess grease, but feel free to try ground turkey or chicken with some added fat for moisture.
Crackers or panko: They act as a binder to keep the meatballs fluffy, and you can easily substitute based on what you have on hand.
Green onions and cilantro: These fresh aromatics add a subtle, bright flavor that keeps the meatballs from tasting too heavy.
Spices (chili powder, cumin, smoked paprika, oregano): They bring authentic Mexican-inspired flavor and a bit of smokiness to each bite.
Milk: A splash helps keep the meatballs moist and tender.
Enchilada sauce ingredients (butter, oil, tomato paste, chicken broth): Combining fat and umami-rich ingredients creates a deep, luscious sauce that clings perfectly to the meatballs.
Cocoa powder and cinnamon: Adding these might sound unusual, but trust me—this touch adds warmth and complexity, mimicking the essence of a classic mole sauce.
Cheese: Melty cheddar Monterey jack blend is my go-to, but you can switch it up with pepper jack for extra kick.

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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 how versatile this recipe is—you can easily tweak the seasoning or swap proteins to suit your mood or what’s in your fridge. Seriously, it’s one of those “make it your own” dishes where any small change still yields fantastic results.

Use ground turkey or chicken: When I’m feeling lighter, I swap in ground turkey but add a bit of Greek yogurt to keep the meatballs moist and flavor-packed.
Add heat: If you like it spicy, mix diced jalapenos into the meatballs or sprinkle cayenne in the sauce for a fiery edge.
Make it vegetarian: You can switch ground beef for plant-based crumbles or lentils mixed with similar spices—the sauce still steals the show!
Change the cheese: Play around with quesillo, Chihuahua cheese, or pepper jack for different melty textures and flavors.

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

Step 1: Mix and Shape the Meatballs

Start by preheating your oven to 400°F and lining a baking sheet with foil plus a cooling rack sprayed with cooking spray—that little setup keeps the meatballs perfectly crisp on the outside. Whisk all the meatball ingredients except the ground beef in a bowl first, then use your hands to gently combine the beef. I like to avoid over-mixing here—it keeps the meatballs tender and juicy.

Use a cookie scoop or tablespoons to portion out the meat mixture and gently roll into balls without packing them too tightly. You want them to hold together but still feel light. Arrange them spaced apart on your rack—aim for about 30 meatballs. Then pop them in the oven for 12 minutes. They won’t be done just yet, but this step gives them a good head start.

Step 2: Whip Up the Enchilada Sauce

While the meatballs bake, get your sauce going. Whisk together the flour and all your seasoning powders in a small bowl—that’s your flavor base! Melt butter in your pan over medium heat, then stir in the seasoned flour mixture and cook for a couple minutes to get rid of that raw flour taste.

Next, whisk in tomato paste and cook another minute for a concentrated flavor. Slowly add chicken broth while whisking until the sauce is smooth. It should become beautifully thick and velvety in 5-7 minutes. Stir in cocoa powder, sugar, cinnamon, then finish with apple cider vinegar for a little brightness. This sauce smells like a warm hug.

Step 3: Combine, Top with Cheese, and Bake

Once your meatballs are partially baked, transfer them into the enchilada sauce and gently toss so they’re coated. Spread everything into an even layer, sprinkle with your cheese blend, and return the pan to the oven. Bake another 8-12 minutes until the meatballs reach 160°F internally and the cheese is bubbly and golden.

Top Tip

I’ve made this recipe many times, and trust me—these tips help make it foolproof and light up the flavors beautifully.

Don’t Over-mix the Meat: Mixing by hand until just combined keeps the meatballs from getting dense and tough, which is key for juicy bites.
Season the Binder: Crushing crackers or panko and seasoning them with a pinch of salt enhances flavor and helps texture.
Simmer Sauce Slowly: Gradually cooking the sauce to thicken prevents lumps and develops that rich, smoky depth perfect for enchiladas.
Use an Instant-Read Thermometer: It’s the best way to ensure the meatballs are perfectly cooked through without drying them out.

How to Serve Baked Enchilada Meatballs Recipe

baked enchilada meatballs - Serving Suggestion

Garnishes

I always top these with fresh cilantro and a squeeze of lime—the herbs and acidity cut through the richness so nicely. Jalapenos or pickled peppers add a welcome kick, and a dollop of sour cream or guacamole makes it feel indulgently fresh and creamy.

Side Dishes

These meatballs shine served over fluffy cilantro lime rice or even cauliflower rice for a low-carb option. A simple green salad with tangy dressing also complements the smoky flavors, as does a side of black beans or roasted corn for a full Mexican-inspired feast.

Creative Ways to Present

For casual parties, I like serving these in a big casserole dish right from the oven with bowls of toppings lined up buffet-style. For something more special, plating individual portions in shallow bowls with a drizzle of crema and scattered fresh herbs always impresses guests.

Make Ahead and Storage

Storing Leftovers

After the meatballs cool, I cover them tightly in the skillet or transfer to an airtight container. They keep beautifully in the fridge for up to five days, and the sauce flavors deepen as they sit—delicious the next day!

Freezing

I’ve frozen both the cooked meatballs and sauce separately in freezer-safe containers and found they thaw overnight in the fridge with no loss of quality. Just skip adding cheese before freezing and add it fresh when baking after thawing.

Reheating

To reheat leftovers, I usually nuke individual portions in the microwave with a splash of water to keep moisture. For larger batches, reheating in the oven at 350°F for about 10 minutes covered with foil works wonders — I add extra cheese on top then for a melty finish.

Frequently Asked Questions:

Can I use store-bought enchilada sauce instead of making my own?

Absolutely! While the homemade sauce has a unique depth from the cocoa and cinnamon, store-bought works perfectly well when you’re short on time or ingredients.

How do I keep the meatballs moist?

Mix the ingredients until just combined and avoid overpacking when shaping the meatballs. Adding a bit of milk and fresh herbs like cilantro helps keep them juicy too.

Can I make this recipe gluten-free?

Yes! Substitute the crackers or panko with gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure your chicken broth and other ingredients are certified gluten-free.

How spicy is this recipe?

The spice level is mild to medium, but you can easily adjust by adding more cayenne in the sauce or mixing diced jalapenos into the meatballs.

Final Thoughts

This Baked Enchilada Meatballs Recipe holds a special place in my dinner rotation—it’s comfort food that feels just a little fancy and tastes like a celebration. I hope you enjoy making it as much as I do and find it becomes a “go-to” for nights when you want something deliciously satisfying without fuss. Trust me, your friends and family will be asking for seconds!