Description
These Baked Enchilada Meatballs combine juicy, flavorful ground beef meatballs with a rich, smoky homemade enchilada sauce made from scratch. Topped with melted cheddar and Monterey Jack cheese, they make a comforting main course perfect for a family dinner or meal prep. Customize with your favorite toppings like cilantro, jalapenos, and sour cream for an authentic Mexican-inspired dish.
Ingredients
Scale
Meatballs
- 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
Enchilada 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
- 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
- 1 teaspoon apple cider vinegar
Toppings (Pick your favorites!)
- 3/4 cup combo of shredded cheddar and Monterrey 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. Lightly spray the rack with cooking spray and set aside.
- Make the Meatball Mixture: In a large bowl, whisk together the egg, crushed crackers, green onions, cilantro, milk, chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper. Add the ground beef and gently mix with your hands just until combined to avoid tough meatballs.
- Form Meatballs: Using a 1 tablespoon cookie dough scoop or a heaping tablespoon, scoop the meat mixture and gently roll into balls without compacting too much. Place meatballs on the prepared baking rack spaced apart so they are not touching. You should have about 30 meatballs.
- Bake Meatballs: Place the baking sheet with meatballs in the preheated oven and bake at 400 degrees F for 12 minutes. The meatballs will not be fully cooked yet; this step partially cooks them while you prepare the sauce.
- Prepare Enchilada Sauce Dry Mix: In a small bowl, whisk together the flour, chili powder, cumin, garlic powder, onion powder, coriander, smoked paprika, salt, oregano, and optional cayenne pepper. Set aside.
- Make Enchilada Sauce: In a large braiser, cast iron, or oven-safe skillet, melt the butter in the oil over medium heat. Whisk in the dry seasoning and flour mixture and cook for 2 minutes while whisking constantly. Add tomato paste and cook for 1 more minute, stirring well.
- Add Broth and Simmer: Reduce heat to low. Gradually whisk in the chicken broth until smooth and lumps are dissolved. Stir in cocoa powder, sugar, and cinnamon. Bring the sauce to a gentle simmer, whisking often, and cook until thickened to your desired consistency, about 7 minutes. Remove from heat and stir in apple cider vinegar.
- Combine and Coat Meatballs: Transfer the partially baked meatballs into the enchilada sauce and gently turn to coat evenly. Spread the meatballs and sauce in an even layer in the skillet or transfer to an oven-safe dish.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the sauced meatballs. Return to the oven and bake for an additional 12 minutes or until meatballs reach an internal temperature of 160 degrees F and cheese is melted and bubbly.
- Serve: Serve the enchilada meatballs over plain rice, cilantro lime rice, or cauliflower rice. Garnish with your favorite toppings such as cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges.
Notes
- Enchilada Sauce: If ingredients are unavailable, substitute with store-bought enchilada sauce but the homemade version offers a rich, smoky flavor with a hint of cinnamon and cocoa for authentic complexity.
- Frozen Meatballs: Use cooked frozen meatballs for convenience. Heat through according to package instructions, then combine with enchilada sauce, top with cheese, and bake until cheese melts.
- Ground Poultry Substitute: When using ground chicken or turkey, add 2 teaspoons of beef bouillon or crushed beef bouillon cubes to enhance flavor. Swap milk for sour cream or Greek yogurt to maintain moisture. Reduce added salt if using bouillon.
- Meal Prep: Meatballs can be rolled up to 24 hours in advance and refrigerated before baking. Enchilada sauce can be made up to 7 days ahead or frozen for up to 3 months. Fully assembled dishes refrigerate well and reheat easily.
- Storage & Reheating: Store leftovers in an airtight container in the fridge up to 5 days. Freeze meatballs and sauce (without cheese) for 2-3 months. Reheat in microwave in short bursts, on stovetop stirring occasionally, or in oven at 350ºF until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
