There’s something incredibly satisfying about a dish that combines the comforting charm of meatballs with bold, spicy flavors. This Baked Enchilada Meatballs Recipe hits all the right notes—smoky, savory, and a little bit saucy—making it a standout for both weeknight dinners and casual get-togethers.

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

This Baked Enchilada Meatballs Recipe has quickly become one of my go-to crowd-pleasers. It’s got the heartiness of classic meatballs but jazzed up with a homemade enchilada sauce that’s totally worth the extra effort.

Rich, Homemade Sauce: The enchilada sauce is smoky, a little sweet, and has a depth you just don’t get from store-bought versions.
Perfectly Tender Meatballs: The cracker base keeps them light and tender while the spices pack a flavorful punch.
Easy to Customize: You can swap meats, add your favorite toppings, or use store-bought sauce for a quicker version.
Great for Entertaining: The baked approach means you can prep ahead and just pop them in the oven when guests arrive.

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 serves a purpose—whether it’s building flavor, keeping the texture just right, or balancing heat and acidity. Don’t rush on quality here, especially with fresh herbs and spices.

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: The foundation, providing rich flavor and a satisfying bite; lean beef keeps it from getting too greasy.
Egg: Acts as a binder, holding everything together without making the meatballs dense.
Crackers (Ritz or saltines): They replace breadcrumbs and add a subtle buttery crunch that I love.
Green onions & cilantro: Freshness and an herbal note that brighten the mix and echo the sauce’s flavors.
Milk: Moistens the mix so meatballs stay tender and juicy.
Spices (chili powder, garlic powder, cumin, smoked paprika, oregano): These are the stars that turn simple meatballs into enchilada-inspired bites.
Flour: Thickens the enchilada sauce for that luscious coating around the meatballs.
Butter & oil: For richness in the sauce and helps develop those smoky, toasted spice flavors.
Tomato paste: Concentrated tomato flavor, deepening the sauce’s profile without watering it down.
Chicken broth: Light enough to keep the sauce silky but adds savory depth.
Cocoa powder, cinnamon, sugar: These less obvious ingredients introduce subtle warmth and complexity—trust me, it works!
Apple cider vinegar: Balances the sauce with just a touch of acidity to brighten the flavors.
Cheese: A gooey, melty finish that everyone loves on top.

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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 making this recipe as written but often switch up the meat or toppings depending on what’s on hand or who I’m cooking for. It’s super flexible! Don’t be shy to experiment—you might find a new favorite twist.

Ground turkey or chicken: When I use poultry, I add a bit of sour cream or Greek yogurt to keep meatballs moist because poultry is leaner.
Spice it up: Throw in extra cayenne or add chopped jalapeños into the mix if you like a spicy kick.
Cheese options: Monterey Jack or Pepper Jack work beautifully in place of cheddar for a creamy melt.

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

Step 1: Prep the Meatball Mixture

First things first: preheat your oven to 400°F and line a baking sheet with foil for easy cleanup, then pop on a wire rack and spray it lightly. In a big bowl, whisk together everything but the ground beef—the egg, crushed crackers, green onions, cilantro, milk, and spices. Then add the beef and mix gently with your hands—just until combined. Overdoing it here makes meatballs tough, and we want tender little bites.

Step 2: Shape and Bake the Meatballs

Using a cookie scoop or tablespoon, portion the meat mixture and roll gently into balls without packing them too tightly. Arrange them spaced out on the prepared rack—you’ll get about 30. Bake for 12 minutes. They won’t be fully cooked yet, but you want them to hold together before saucing.

Step 3: Whip Up the Enchilada Sauce

While the meatballs bake, whisk the flour and spices in a small bowl. Melt the butter in oil over medium heat, then whisk in the flour mixture. Cook and whisk for 2 minutes to take away the raw flour taste. Mix in tomato paste and cook another minute. Lower the heat and slowly add in the chicken broth, whisking constantly. Stir in cocoa powder, sugar, and cinnamon. Simmer until thickened—about 5-7 minutes—then off the heat, stir in apple cider vinegar.

Step 4: Combine and Final Bake

Carefully transfer the hot meatballs into the enchilada sauce, turning them gently to coat in every nook. Spread everything evenly in your oven-safe dish, sprinkle with shredded cheese, then bake for another 8-12 minutes until the meatballs are cooked through (160°F internal) and the cheese is bubbly and golden.

Top Tip

I’ve found these tips are game-changers for nailing the perfect baked enchilada meatballs every time—trust me, the small details make a big difference.

Don’t Overmix: Mixing ground beef too much develops tough protein bonds. Combine gently for tender results.
Crackers Instead of Breadcrumbs: Crackers give subtle buttery flavor and absorb moisture nicely without sogginess.
Use a Wire Rack: Baking meatballs on a rack lets heat circulate evenly, so they cook uniformly and the bottoms don’t steam.
Simmer Your Sauce Properly: Allowing the sauce to thicken on the stove before baking ensures it clings perfectly to the meatballs.

How to Serve Baked Enchilada Meatballs Recipe

enchilada meatballs - Serving Suggestion

Garnishes

I love to sprinkle freshly chopped cilantro and a handful of diced tomatoes right on top—adds a fresh pop of flavor and color. A spoonful of sour cream or dollop of guacamole brings creamy balance, and a few sliced jalapeños add a fun kick if you’re feeling adventurous.

Side Dishes

These meatballs are fantastic over plain steamed rice or my favorite, cilantro lime rice, which adds a bright, zesty layer. For a low-carb option, cauliflower rice works beautifully too. Warm, toasty corn tortillas on the side make it extra festive.

Creative Ways to Present

I’ve served these at parties in a big cast iron skillet right from the oven, topped with colorful layers of cheese, olives, and sliced avocado. It makes for a dramatic and delicious centerpiece that guests love digging into while chatting around the table.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I cover the meatballs and sauce tightly and keep them in the fridge for up to 5 days. It’s a lifesaver for quick lunches or easy reheated dinners during a busy week.

Freezing

I freeze leftover meatballs and sauce separately without the cheese to prevent it from getting rubbery. When I’m ready to eat, I thaw overnight in the fridge, sprinkle fresh cheese on top, and bake until hot and melty—just as delicious as fresh!

Reheating

I gently reheat in the oven at 350ºF to preserve texture, usually around 10 minutes. If I’m in a rush, the microwave works fine—just short bursts to avoid drying out. Adding a sprinkle of cheese before reheating always makes leftovers feel special.

Frequently Asked Questions:

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

Absolutely! Using store-bought sauce speeds up prep and still tastes great. But if you have a bit of time, the homemade sauce with cocoa powder and cinnamon adds a unique depth you won’t want to miss.

How do I keep meatballs from getting tough?

For tender meatballs, don’t overmix your meat and binder. Mix just until everything comes together, and avoid packing the meatballs too tightly when shaping. Baking on a rack also ensures they cook evenly without steaming.

Can I make this recipe gluten-free?

Yes! Swap the crackers for gluten-free alternatives or crushed gluten-free breadcrumbs. Also, check that your chicken broth and other packaged ingredients are gluten-free. The rest of the recipe is naturally gluten-free-friendly.

Can these meatballs be made ahead of time?

Definitely. You can roll the meatballs up to 24 hours ahead and keep them covered in the fridge. The enchilada sauce can be made up to a week in advance and refrigerated or frozen for longer storage. Assemble and bake right before serving for best results.

Final Thoughts

This Baked Enchilada Meatballs Recipe is one of those meals I come back to again and again because it’s flavorful, comforting, and not fussy to prepare. The perfect blend of smoky sauce and tender meatballs always brings smiles around my table—I'm excited for you to make it your own and share it with your people!