Enchilada Meatballs

 

This is a fun take on a weeknight staple - all the yummy flavors of enchiladas in a meatball dish.

It's not just the delicious enchilada sauce that makes these special -- the meatballs are studded with onions, jalapeno, and spices. After a quick saute, 

they are smothered in sauce and cheese and baked.

These were great! We really enjoyed them. I served them with cheese quesadillas and broccoli, but they would also be wonderful with cilantro lime rice, salad, chips and guac -- just use all your favorite Mexican toppings and side dishes! 

Enchilada Meatballs
1 egg
1/4 cup panko breadcrumbs
1/4 cup finely chopped green onion
1 Tbsp. finely chopped cilantro
1 jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1 pound lean ground beef
2 Tbsp. olive oil
1 1/2 cups enchilada sauce (below)
1 cup shredded Mexican style cheese or cheddar or monterey jack cheese

Enchilada Sauce:
2 Tbsp. olive oil
2 tbsp. flour
4 Tbsp. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 1/4 cups chicken broth
2 Tbsp. tomato paste

Make the enchilada sauce: heat the olive oil in a small pot over medium-high heat. Add the flour and whisk together for 1 minute. Add the chili powder, onion powder, garlic powder, salt, cumin, and oregano, and whisk for 30 seconds. 

Slowly pour in the broth while whisking constantly to make sure no lumps form. Add the tomato paste and whisk the sauce until completely smooth. Bring to a simmer; then remove from the heat. (You won't use all of this; you can freeze the leftovers!)

For the meatballs: in a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeno, chili powder, salt, cumin, and oregano until fully combined. Add the ground beef and mix with your hands until all the ingredients are combined. 

Roll the meat into balls using a heaping tablespoon or a small cookie scoop. You should get between 20-24 meatballs. 

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. This will not fully cook the meatballs in this step, they will bake later.

Spread 1 cup of enchilada sauce into a casserole dish. Add the meatballs in a single layer. Pour the remaining 1/2 cup of sauce on top, then sprinkle with shredded cheese.

Bake at 350 for 10-12 minutes until the meatballs are cooked through and the sauce is bubbling. 

Serve with cilantro lime rice, cheese quesadillas, or plain tortillas, and garnish with avocado and cilantro.