Description

Baked Enchilada Meatballs are a delightful twist on traditional enchiladas, combining juicy meatballs with zesty enchilada sauce and gooey melted cheese. Perfect for gatherings or cozy family dinners, these flavorful bites are sure to impress. Easy to prepare and packed with savory goodness, they make for an irresistible crowd-pleaser that will have everyone coming back for more.

Ingredients

Scale

1 lb lean ground beef
1/2 cup breadcrumbs
1/4 cup chopped fresh cilantro (optional)
1 cup shredded cheddar cheese
1 large egg
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup enchilada sauce

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine ground beef, breadcrumbs, cilantro, half the cheese, egg, cumin, garlic powder, onion powder, salt, and pepper; mix until just combined.
Shape the mixture into golf ball-sized meatballs and place them on a lined baking sheet.
Bake for 20-25 minutes or until golden brown and cooked through (internal temperature of 160°F).
Heat enchilada sauce in a saucepan over medium heat.
Once meatballs are done, drizzle them with enchilada sauce and top with remaining cheese; return to oven for an additional 5-7 minutes until cheese is melted.
Serve warm with extra sauce on the side.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 4 meatballs (approx. 160g)
Calories: 320
Sugar: 3g
Sodium: 640mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 22g
Cholesterol: 80mg

Keywords: Substitute ground turkey or chicken for a lighter option. Add black beans or corn to the meat mixture for extra texture. Leftover meatballs can be stored in an airtight container in the fridge for up to three days or frozen for longer storage.