Enchilada Meatballs
Get ready to elevate your weeknight dinner game with these mouthwatering Enchilada Meatballs—a bold fusion of classic meatball comfort and zesty Mexican flavors. Made with a savory blend of ground beef and pork, these tender meatballs are seasoned with chili powder, cumin, and garlic, then baked to perfection in a rich, tangy enchilada sauce. A generous topping of melted cheddar cheese adds a luscious, gooey finish, while a sprinkling of fresh cilantro gives a burst of freshness. Perfectly versatile, these enchilada-flavored meatballs can be served over rice, paired with beans, tucked into tortillas, or enjoyed solo for a satisfying and flavor-packed meal. With an easy prep time of 20 minutes and ready in under an hour, this crowd-pleasing recipe is a surefire winner for your next dinner rotation!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.5 cup Onion
- 2 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Red enchilada sauce
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, onion, minced garlic, chili powder, ground cumin, salt, and black pepper. Mix gently with your hands or a spoon until evenly incorporated. Avoid over-mixing.
Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. You should end up with about 20-24 meatballs.
Heat the olive oil in a large skillet over medium heat. Sear the meatballs in batches, turning occasionally, until browned on all sides, about 5 minutes per batch. They do not need to be fully cooked as they will finish cooking in the oven.
Transfer the seared meatballs to the prepared baking dish. Pour the enchilada sauce evenly over the meatballs.
Sprinkle the shredded cheddar cheese on top of the meatballs and sauce.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are fully cooked through and the cheese is bubbly and lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro, if desired, and serve warm.
Serve these enchilada meatballs with rice, beans, tortillas, or enjoy them on their own!
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 9482 mg | 412% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 24.9 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1021 mg | 79% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
