Baked Enchilada Meatballs
Baked Enchilada Meatballs combine the comforting texture of juicy meatballs with the bold flavors of zesty enchilada sauce and melted cheese. This easy, crowd-pleasing dish is perfect for weeknight dinners or festive gatherings. Serve them with warm tortillas or over a bed of rice for a delightful meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar and Monterey Jack mix)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper until well combined.
- Form the mixture into golf-sized meatballs and place them on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature of at least 160°F / 70°C).
- Remove from the oven and drizzle enchilada sauce over each meatball; top with shredded cheese.
- Return to the oven for an additional 5-10 minutes until cheese is bubbly and golden.
- Serve hot with warm tortillas or over rice, garnished with cilantro or jalapeños.
Nutrition
- Serving Size: 4 meatballs (approximately 240g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Substitute ground turkey or chicken for a lighter option. Add diced jalapeños to the mixture for extra heat. Store leftovers in an airtight container in the fridge for up to three days.