Baked Enchilada Meatballs

Why Make This Recipe

Baked Enchilada Meatballs are a fun and delicious twist on traditional enchiladas. They are easy to prepare and packed with flavor. This recipe brings all the classic enchilada tastes into bite-sized meatballs, making them perfect for any meal. Whether for a weeknight dinner or a gathering with friends, these meatballs are sure to please everyone.

How to Make Baked Enchilada Meatballs

Ingredients

• 1 pound ground beef or turkey
• 1 cup breadcrumbs
• 1/2 cup onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 egg
• Salt and pepper to taste
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground meat, breadcrumbs, onion, cilantro, cumin, chili powder, garlic powder, egg, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs and place them in a greased baking dish.
4. Pour enchilada sauce over the meatballs, ensuring they’re well coated.
5. Sprinkle shredded cheese on top.
6. Bake for 25-30 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.
7. Serve with rice, tortillas, or salad.

How to Serve Baked Enchilada Meatballs

You can serve these meatballs hot from the oven with sides like rice or tortillas. They also pair well with a fresh salad. For an extra kick, offer some sliced jalapeños or sour cream on the side.

How to Store Baked Enchilada Meatballs

To store leftover meatballs, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. For longer storage, freeze the meatballs in a freezer-safe container for up to 2 months. When ready to eat, thaw and reheat in the oven or microwave.

Tips to Make Baked Enchilada Meatballs

• Ensure meatballs are uniform in size for even cooking.
• Customize the spice level by adding more chili powder or a dash of hot sauce.
• Use fresh herbs like cilantro for a brighter flavor.
• If you want a lighter option, use ground turkey or chicken instead of beef.

Variation

You can change up the ingredients by using different types of meat, like ground pork or a meat substitute for a vegetarian version. You can also experiment with different sauces, such as barbecue sauce or salsa verde, for a different flavor profile.

FAQs

Can I make Baked Enchilada Meatballs ahead of time?
Yes, you can prepare the meatball mixture ahead of time. Form the meatballs and store them in the fridge until you are ready to bake.

Can I freeze the meatballs before baking?
Absolutely! You can freeze the meatballs before cooking. Just make sure to place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag.

What should I serve with Baked Enchilada Meatballs?
These meatballs go well with rice, tortillas, or a fresh green salad. You can also serve them as an appetizer with toothpicks for easy snacking.

Baked Enchilada Meatballs

Baked Enchilada Meatballs are a fun and delicious twist on traditional enchiladas, perfect for any meal with friends or family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

For the meatballs

• 1 pound ground beef or turkey Choose based on preference
• 1 cup breadcrumbs
• 1/2 cup onion, finely chopped
• 1/2 cup cilantro, chopped Fresh herbs recommended
• 1 teaspoon cumin
• 1 teaspoon chili powder Customize spice level to taste
• 1/2 teaspoon garlic powder
• 1 large egg
• to taste Salt and pepper

For the topping

• 2 cups enchilada sauce Use your favorite store-bought or homemade
• 1 cup shredded cheese (cheddar or Mexican blend)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground meat, breadcrumbs, onion, cilantro, cumin, chili powder, garlic powder, egg, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs and place them in a greased baking dish.

Baking

1. Pour enchilada sauce over the meatballs, ensuring they are well coated.
2. Sprinkle shredded cheese on top.
3. Bake for 25-30 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.

Notes

Serve with rice, tortillas, or salad. For an extra kick, offer some sliced jalapeños or sour cream on the side. Ensure meatballs are uniform in size for even cooking. Freeze leftover meatballs in a freezer-safe container for up to 2 months.