Description

These Baked Enchilada Meatballs feature lean ground beef infused with green onions, cilantro, and a blend of Mexican spices, baked to juicy perfection and smothered in a rich, homemade enchilada sauce. Topped with melted cheddar and Monterey Jack cheese and your favorite garnishes, they make a flavorful and comforting meal perfect for serving over rice or cauliflower rice.

Ingredients

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Meatballs

1 egg
11 Ritz or saltine crackers, crushed (or ½ cup panko with a pinch of salt)
3 tablespoons minced green onions
3 tablespoons minced fresh cilantro
2 tablespoons milk
1 ½ 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)
2 tablespoons unsalted butter
2 tablespoons canola oil 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 (optional)

¾ cup shredded cheddar and Monterey Jack cheese blend (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 and place an oven-safe baking rack on top. Lightly spray the rack with cooking spray and set aside.
Mix meatball ingredients: 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 mix gently with your hands just until combined, careful not to overmix.
Form meatballs: Using a 1 tablespoon cookie scoop or a heaping tablespoon, scoop and gently roll the meat mixture into balls without compacting too tightly. Place meatballs on the prepared rack so they don’t touch. You should have about 30 meatballs.
Bake meatballs: Bake the meatballs at 400 degrees F for 12 minutes. They will not be fully cooked at this point; set aside while you prepare the sauce.
Make enchilada sauce: In a small bowl, whisk together flour, chili powder, cumin, garlic powder, onion powder, ground coriander, smoked paprika, salt, oregano, and cayenne pepper (if using). Melt butter in oil over medium heat in a large braiser or oven-safe skillet. Whisk in the flour mixture and cook for 2 minutes while stirring constantly. Add tomato paste and cook for 1 more minute.
Add liquids and simmer: Reduce heat to low and gradually whisk in chicken broth until smooth and lump-free. Stir in cocoa powder, sugar, and cinnamon. Bring sauce to a simmer, whisking often, until thickened, about 7 minutes. Remove from heat and stir in apple cider vinegar.
Combine meatballs and sauce: Transfer slightly cooked meatballs into the skillet with the enchilada sauce, turning to coat thoroughly. Spread meatballs evenly in the sauce.
Add cheese and finish baking: Sprinkle shredded cheese evenly over the meatballs and bake for an additional 12 minutes or until the meatballs reach an internal temperature of 160 degrees F and the cheese is melted and bubbly.
Serve: Serve the enchilada meatballs hot over plain rice, cilantro lime rice, or cauliflower rice, garnished with your favorite toppings such as cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges.

Notes

Store-bought enchilada sauce can be used as a shortcut, but homemade sauce brings authentic smoky and slightly sweet mole-like flavors from cocoa powder and cinnamon.
Frozen meatballs can be substituted; cook according to package directions before adding to sauce and baking with cheese.
For leaner ground poultry like chicken or turkey, add a bit more oil or substitute milk with sour cream or Greek yogurt to keep meatballs moist. Adding beef bouillon enhances flavor.
Meatballs can be prepped and formed up to 24 hours in advance and refrigerated or made fully and refrigerated, then reheated.
Enchilada sauce can be made up to 7 days in advance and stored in the fridge or frozen up to 3 months.
Assembled meatballs with sauce and cheese can be refrigerated and reheated in the oven or microwave, optionally adding more cheese before reheating.
To freeze leftovers, store meatballs and sauce (without cheese) separately in a freezer-safe container for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg