Enchilada Meatballs
Enchilada meatballs covered with red enchilada sauce and cheese and baked until juicy and tender. Serve over rice for a tasty weeknight meal!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large egg
- ¼ cup panko breadcrumbs
- ¼ cup finely chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 jalapeño, (seeded and finely chopped)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 ½ cups enchilada sauce
- 1 cup shredded Monterey Jack or cheddar cheese
- Diced avocado and cilantro, (for garnish)
Instructions
- 1
Preheat oven to 350℉.
- 2
In a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeño, chili powder, salt, ground cumin, and oregano until fully combined.
- 3
Add the ground beef to the bowl and mix together with your hands until all the ingredients are just combined. Try not to over-mix, or your meatballs will be tough.
- 4
Roll the meatball mixture into balls using a heaping tablespoon or small cookie scoop. Place them on a plate. You should have about 22-24 meatballs.
- 5
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear on both sides, about 2 minutes per side. The meatballs will not be fully cooked.
- 6
While the meatballs are cooking, prepare a large casserole or baking dish by evenly spreading 1 cup of enchilada sauce on the bottom.
- 7
Add the meatballs to the baking dish in a single layer. Pour the remaining enchilada sauce on top and sprinkle with shredded cheese.
- 8
Bake for 10-12 minutes until fully cooked and the sauce is bubbling.
- 9
Garnish with avocado and cilantro. Serve with a side of cilantro lime rice and warmed flour tortillas.