These Enchilada Meatballs are a delicious fusion of classic Mexican flavors with the comforting appeal of meatballs. Perfect for serving as an appetizer or a main course, these meatballs are made with a blend of ground beef, spices, and breadcrumbs, then simmered in a rich, homemade enchilada sauce. The result is a dish that’s bursting with flavor, with tender, juicy meatballs coated in a zesty sauce that pairs beautifully with rice, tortillas, or even over a bed of greens. Topped with melted cheese and fresh cilantro, these meatballs are sure to be a hit at any gathering.
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Enchilada Sauce:
- 2 tbsp olive oil
- 2 tbsp flour
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
- Salt to taste
For Topping:
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped
Instructions:
- Prepare the Meatballs:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, cilantro, cumin, chili powder, smoked paprika, salt, and black pepper. Mix until everything is well incorporated.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the meatballs are browned and cooked through.
- Make the Enchilada Sauce:
- While the meatballs are baking, prepare the enchilada sauce. Heat the olive oil in a medium saucepan over medium heat.
- Stir in the flour and chili powder, and cook for about 1 minute, stirring constantly.
- Add the garlic powder, onion powder, cumin, and oregano, and cook for another 30 seconds.
- Gradually whisk in the chicken broth and tomato sauce, ensuring there are no lumps.
- Bring the mixture to a simmer and cook for about 8-10 minutes, or until the sauce has thickened. Season with salt to taste.
- Combine and Serve:
- Once the meatballs are done, transfer them to a large skillet or baking dish.
- Pour the enchilada sauce over the meatballs, making sure they are fully coated.
- Sprinkle the shredded cheese over the top.
- Place the skillet or dish under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and serve hot with rice, tortillas, or your favorite side dish.
Enjoy these Enchilada Meatballs as a tasty and comforting dish that’s sure to please!
