Enchilada Meatballs
Spicy, cheesy Enchilada Meatballs, smothered in homemade red enchilada sauce and topped with melty pepperjack cheese, make a delicious meal for the whole family! Shake up the dinnertime blues with this TexMex twist on a classic dish.
Servings 11 ¼ cup meatballs
Calories 250kcal
Ingredients
Enchilada Sauce
- 1 tablespoon extra virgin olive oil
- 1 yellow onion large, chopped
- ½ orange bell pepper chopped
- 5 garlic cloves smashed and peeled
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 28 oz. tomato puree
Meatballs
- 1 lb. Panorama 85/15 Organic Grass Fed Ground Beef
- ¼ cup tortilla chips ground up finely in the food processor
- 4 oz. mild green chiles diced
- ½ yellow onion small, diced finely (about ½ cup)
- 2 garlic cloves minced finely
- 1 egg
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ cup hot pepperjack cheese
- 1 tablespoon extra virgin olive oil for cooking
- 1 heaping cup pepperjack cheese for topping meatballs in oven
Instructions
- Make the Enchilada Sauce
- In a large cast iron skillet over medium-high heat, add the oil.
- Measure in the onion, bell pepper, garlic and spices. Cook for 5-10 minutes, or until they begin to soften and get a little color.
- Pour in the tomato puree, and lower the heat to a simmer.
- Simmer for 15 minutes, covered.
- Transfer carefully to a blender (or a food processor.) Blend until smooth.
- Set the sauce aside for the meatballs.
- Make the Meatballs
- In a large bowl, combine the ground beef, tortilla crumbs, mild green chiles, onion, garlic, egg and the spices. Add ½ cup of the cheese, too.
- Using your fingers, gently combine all the ingredients together until mixed well. The meatball mixture will be sticky.
- Use a ¼ cup measuring scoop or a cookie scoop (of any size!) to scoop the meatballs, then form in your hands. Make all the meatballs, and place on a plate, before cooking.
- Heat the same cast iron skillet over medium-high heat, and add the oil.
- Gently transfer the meatballs from the plate to the skillet, and sear them on all sides.
- When the meatballs are all browned, turn down the heat, and add the enchilada sauce. Simmer for 30 minutes.
- Remove the meatballs and sauce from the heat, and top with the additional cheese.
- Broil for 5 minutes, or until the cheese is bubbly, browned and delicious.
- Serve with rice and your favorite sides.
Notes
Enchilada sauce adapted from my Spicy Enchilada Sauce recipe.
How do I make the meatballs spicier OR less spicy?
Personally, I think these meatballs have a great amount of heat without being overwhelming. However, if you’re inclined for spicier dishes, use some ground chipotle chili powder instead of the regular chili powder. It’ll add a nice heat!
If you don’t eat a lot of spicy things and are concerned about the spice factor, I recommend using ½ the amount of mild green chiles, as well as using a milder cheese, like a Monterrey jack.
Can I make these enchilada meatballs ahead of time?
Yes, you can! Cook them on the stovetop, per the instructions, and then transfer everything, except for the cheese to be put on top for the broil, to the slow cooker. Cook low and slow all day. Finish under the broiler in an oven-safe pan with that extra cheese or serve them straight out of the slow cooker with a sprinkle of cheese on each meatball! Can they be frozen for future use?
Yes, they can be. Cook the recipe as instructed, but before you broil the meatballs, transfer them to a freezer-safe container. When the meatballs and sauce have cooled off some, place them in the freezer. They should be good to go for 1-3 months, depending on the temperature of your freezer. Defrost in the refrigerator completely. Warm in the oven, and then broil with the additional cheese, or simply heat in the microwave. Can I use store-bought enchilada sauce?
If you don’t want to take the extra minutes to make the homemade kind, you absolutely can. Use your favorite store-bought kind and (obviously) skip forward in the recipe to the making of the meatballs.
Yes, you can! Cook them on the stovetop, per the instructions, and then transfer everything, except for the cheese to be put on top for the broil, to the slow cooker. Cook low and slow all day. Finish under the broiler in an oven-safe pan with that extra cheese or serve them straight out of the slow cooker with a sprinkle of cheese on each meatball! Can they be frozen for future use?
Yes, they can be. Cook the recipe as instructed, but before you broil the meatballs, transfer them to a freezer-safe container. When the meatballs and sauce have cooled off some, place them in the freezer. They should be good to go for 1-3 months, depending on the temperature of your freezer. Defrost in the refrigerator completely. Warm in the oven, and then broil with the additional cheese, or simply heat in the microwave. Can I use store-bought enchilada sauce?
If you don’t want to take the extra minutes to make the homemade kind, you absolutely can. Use your favorite store-bought kind and (obviously) skip forward in the recipe to the making of the meatballs.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 12g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 601mg | Fiber: 2g | Sugar: 6g
