Description

Baked Enchilada Meatballs are flavorful, tender meatballs infused with fresh herbs and spices, baked to perfection and simmered in a rich, smoky homemade enchilada sauce. Topped with melted cheddar and Monterey Jack cheese and served with your favorite toppings, this dish offers a delicious spin on traditional enchiladas that's perfect for a comforting meal.

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
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

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 sub oil)
2 tablespoons canola 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 favs!)

¾ cup combo of shredded cheddar and Monterey cheese (or all cheddar)
Cilantro
Jalapenos
Tomatoes
Olives
Sour cream
Guacamole
Lime wedges

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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 meatball mixture: In a large bowl, whisk together all meatball ingredients except the ground beef. Add the beef and mix gently with your hands just until combined, being careful not to overmix to avoid tough meatballs.
Form meatballs: Using a 1 tablespoon cookie scoop or a heaping tablespoon, scoop the mixture and gently roll into balls without compacting them tightly. Place the meatballs on the prepared baking rack without touching. You should have about 30 meatballs.
Bake meatballs: Transfer the baking sheet to the oven and bake at 400 degrees F for 12 minutes. The meatballs will not be fully cooked at this point.
Prepare enchilada sauce ingredients: Whisk together the flour and all the seasoning spices (chili powder through optional cayenne pepper) in a small bowl and 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 flour-spice mixture and cook, whisking constantly, for 2 minutes. Add the tomato paste and cook for 1 minute until fully combined.
Add liquids and simmer: Reduce heat to low and gradually whisk in the chicken broth until smooth and lump-free. Stir in cocoa powder, sugar, and cinnamon. Bring the sauce to a simmer and cook for 5 to 7 minutes until thickened. Remove from heat and stir in the apple cider vinegar.
Combine meatballs and sauce: Transfer the partially baked meatballs into the enchilada sauce, turning gently to coat all meatballs. Spread them evenly in the skillet.
Top and finish baking: Sprinkle shredded cheese evenly over the meatballs. Return the dish to the oven and bake for 8 to 12 minutes more until meatballs reach an internal temperature of 160 degrees F and cheese is melted.
Serve: Serve the enchilada meatballs over plain rice, cilantro lime rice, or cauliflower rice with your preferred toppings such as cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges.

Notes

If you don't have all enchilada sauce ingredients, store-bought sauce works well, though homemade sauce with cinnamon and cocoa powder adds authentic mole-like complexity.
For quicker meals, frozen meatballs can substitute; cook per package instructions, then coat with sauce, top with cheese, and bake until cheese melts.
Ground chicken or turkey can be used instead of beef, but add extra oil or replace milk with sour cream or Greek yogurt to keep moist. Add beef bouillon for richer flavor and reduce salt accordingly.
For meal prep, meatballs can be shaped up to 24 hours in advance and refrigerated. Enchilada sauce can be made up to 7 days ahead or frozen for 3 months.
Store leftovers in the fridge for up to 5 days or freeze without cheese for 2-3 months. Reheat in microwave, stovetop, or oven at 350°F until warmed through, adding extra cheese if desired.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg