Name: Baked Enchilada Meatballs Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 egg; 11 Ritz or saltine crackers, crushed (may substitute scant ½ cup panko with pinch of salt); 3 tablespoons minced green onions; 3 tablespoons minced fresh cilantro; 2 tablespoons milk; 1 ½ teaspoons chili powder; 1 teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon pepper; 1 pound lean ground beef; 3 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper (optional for spice); 2 tablespoons unsalted butter (may substitute oil); 2 tablespoons canola oil or other neutral oil; ¼ cup tomato paste; 3 cups reduced sodium chicken broth; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; Pinch of cinnamon

There’s just something about a cozy dish that brings people together, and this Baked Enchilada Meatballs Recipe hits all those comforting, zesty notes. It’s like meatballs met enchiladas and decided to throw a flavor party — and you’re invited!

A round white pan filled with dark red rich sauce covering many evenly shaped meatballs arranged in a circular pattern. In the center of the pan, there is a mound of three toppings layered: creamy white sour cream at the base, bright green guacamole on part of it, and fresh red diced tomatoes scattered on top. Slices of light green jalapeño peppers rest on the sour cream and around the toppings. All over the dish, finely chopped green herbs are sprinkled. A gold spoon is partially dipped into the sauce on the left side of the pan. The pan sits on a white marbled surface with some chopped green herbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Enchilada Meatballs Recipe
Top Tip
How to Serve Baked Enchilada Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Enchilada Meatballs Recipe

Why You'll Love This Recipe

I’ve made this Baked Enchilada Meatballs Recipe countless times, and it never fails to impress. The balance of spices in the meatballs along with the rich, smoky enchilada sauce makes for something truly special and addictively good.

Flavors that pop: The blend of chili powder, cumin, and smoked paprika delivers a subtle heat and deep layers of flavor that enliven the meatballs.
Homemade enchilada sauce: It’s easier than you think, and totally worth skipping the jarred stuff for this smoky, slightly sweet mole-inspired sauce.
Easy prep & bake method: Using the oven with a rack keeps meatballs juicy without frying - perfect for hands-off cooking when you want dinner ready ASAP.
Perfect for gatherings: These meatballs are crowd-pleasers whether it’s family dinner or game day snacking.

The image shows a skillet filled with many small round meatballs covered in melted golden-orange cheese and thick, rich red sauce. The meatballs are browned and juicy with visible herbs sprinkled on top, adding a touch of green color. The cheese rests in between the meatballs, its texture smooth and shiny, blending into the sauce. The white skillet holds the dish against a white marbled texture background. A golden spoon is seen scooping some of the meatballs, adding a warm metallic contrast. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Enchilada Meatballs Recipe plays a role, from the tenderizing crackers in the meatballs to the spices that create that classic Mexican-inspired flavor. Here’s why I choose each one.

Flat lay of one whole brown egg with a clean shell, a small white ceramic bowl of golden crushed saltine crackers, a small white bowl filled with finely minced bright green onions, a small white bowl of fresh chopped cilantro leaves, a small white bowl with creamy milk, a small white bowl containing deep red chili powder, a small white bowl with pale beige garlic powder, a small white bowl holding ground cumin seeds, a small white bowl with vibrant rusty smoked paprika, a small white bowl with dried oregano leaves, a small white bowl of fine salt crystals, a small white bowl of ground black pepper, a mound of fresh raw lean ground beef pink in color, a small white bowl of all-purpose white flour, a small white bowl filled with smooth red tomato paste, a small white bowl containing rich golden unsalted butter cubes, a small white bowl of light canola oil, a small white bowl with unsweetened dark brown cocoa powder, a small white bowl of fine white granulated sugar, a small white bowl with warm brown cinnamon powder, a small white bowl holding clear light golden apple cider vinegar, a small white bowl of shredded yellow cheddar and white Monterey Jack cheese blend, fresh whole bright green cilantro sprigs, fresh shiny green jalapeño peppers, fresh ripe red tomatoes quartered, a small heap of shiny black olives, a small white bowl of thick white sour cream, a small white bowl of creamy green guacamole, and fresh lime wedges with bright green peel and juicy interior—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg: Acts as a binder to keep the meatballs from falling apart, while adding moisture.
Crackers (Ritz or saltines): They absorb moisture and help keep the meatballs tender — I love using Ritz for a subtle buttery note.
Green onions and cilantro: Fresh herbs add brightness and a bit of crunch inside the meatballs, elevating their flavor.
Milk: Moisturizes the bread filler, making every bite juicy without heaviness.
Chili powder, garlic powder, cumin, smoked paprika, oregano: The spice combo is essential — it delivers that enchilada-style warmth and smokiness.
Lean ground beef: Provides a meaty base with good flavor and manageable fat content.
Flour: Thickens the homemade enchilada sauce just right.
Tomato paste: Adds concentrated tomato flavor and richness to the sauce.
Chicken broth: Adds depth and smoothness to the sauce instead of using water.
Cocoa powder, cinnamon, sugar: These secret touches add mole-like complexity that makes the sauce uniquely delicious.
Apple cider vinegar: Brightens the sauce balancing the richness and deep spices.
Cheese (cheddar, Monterey Jack): Melts on top for gooey, salty goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage mixing things up! The Baked Enchilada Meatballs Recipe is a great canvas for your own twists — whether you want it spicier, lighter, or just a bit different.

Ground Poultry Variation: I’ve swapped in ground turkey or chicken sometimes. Since they’re leaner, I add a bit more fat like olive oil or swap the milk for a dollop of Greek yogurt to keep it moist.
Spice Level Adjustment: If I want more heat, I throw in some diced jalapeños or add cayenne to the sauce. For a milder taste, I ease off the chili powder a tad.
Cheese Choices: Mixing cheddar with Monterey Jack gives great melt and flavor, but you can try pepper jack or even queso fresco for a unique twist.
Make it Vegetarian: Swap the beef for lentils or plant-based ground meat and use veggie broth in the sauce for a meatless version that still packs a punch.

Step-by-Step: How I Make Baked Enchilada Meatballs Recipe

Step 1: Mix and Shape the Meatballs

First, preheat your oven to 400°F and line a baking sheet with foil and an oven-safe rack or just use a rimmed sheet. In a large bowl, whisk together everything except the beef — that means the egg, crushed crackers, green onions, cilantro, milk, and all those wonderful seasonings. Then add your ground beef and gently mix by hand. Don’t overdo it, because tough meatballs are no fun. Use a cookie scoop or a heaping tablespoon, roll the meat into balls lightly without compacting them too much, and place them spaced apart on the rack. Into the oven they go for about 12 minutes — they'll start setting but aren't fully done yet.

Step 2: Prepare the Enchilada Sauce

While the meatballs bake, whisk together your flour and spices in a small bowl—this is your flavor-packed seasoning base. Melt butter and oil in a skillet over medium heat, then whisk in the flour mixture. Cook the roux for two minutes until it’s fragrant, then stir in tomato paste and cook another minute. Lower the heat and gradually whisk in chicken broth to keep things smooth, then add cocoa powder, sugar, and cinnamon. Bring to a gentle simmer and let it thicken, usually 5 to 7 minutes. Just before pulling off heat, stir in the apple cider vinegar for that bright finish.

Step 3: Combine, Bake, and Melt

Transfer your partially baked meatballs to the sauce, turning to coat each one thoroughly. Spread them evenly in the skillet or baking pan, top with shredded cheese, and bake again for 8 to 12 minutes until the meatballs are fully cooked—aim for an internal temp of 160°F—and the cheese is beautifully melted and bubbly. That’s when you know it’s time to dig in!

Top Tip

From all my times making this dish, I’ve learned a few little tricks that make all the difference between a good meal and a memorable one.

Don’t Overmix: Use your hands gently when combining the meatball ingredients - too much mixing makes the meatball dense and tough.
Make Ahead: Roll the meatballs up to 24 hours in advance and refrigerate — it saves so much time on busy days and they stay delicious.
Homemade Sauce Shines: Even though store-bought sauce works in a pinch, the homemade sauce gives you those mole-inspired layers that elevate the dish beautifully.
Use a Rack: Baking meatballs on a rack helps heat circulate evenly so they cook nicely without sitting in grease.

How to Serve Baked Enchilada Meatballs Recipe

baked enchilada meatballs - Serving Suggestion

Garnishes

I love topping these meatballs with a mix of fresh cilantro, sliced jalapeños for a little kick, and a dollop of sour cream to mellow the heat. Sometimes I add chopped tomatoes or olives for color and extra flavor. Lime wedges are a must on the side — a quick squeeze brightens the whole dish!

Side Dishes

Over the years, I’ve served these meatballs with cilantro lime rice to soak up the sauce, but plain white rice or even cauliflower rice make great lower-carb options. A simple green salad balances the richness, and for a party, warm corn tortillas make it feel like a fun taco night.

Creative Ways to Present

For special occasions, I sometimes bake the meatballs in individual ramekins topped with cheese and garnish each with a small cilantro sprig. It feels festive and perfect for serving guests, plus everyone gets their own personal stash of cheesy goodness!

Make Ahead and Storage

Storing Leftovers

I like to let the pan cool completely, then cover tightly and refrigerate leftovers for up to 5 days. The flavors meld even more overnight, making for a delicious lunch or dinner the next day.

Freezing

If I’m prepping ahead, freezing is a lifesaver. I freeze the meatballs and sauce separately (no cheese!) in freezer-safe containers or bags, then thaw overnight before baking with cheese added fresh. They reheat really well without losing texture or flavor.

Reheating

To reheat, I usually pop them in the oven at 350°F for about 10 minutes covered with foil, which warms evenly and keeps everything juicy. Microwaving works too, just in short bursts and stirring occasionally to avoid drying out.

Frequently Asked Questions:

Can I use store-bought enchilada sauce instead of making it from scratch?

Absolutely! While the homemade enchilada sauce brings a deeper, more authentic flavor with smoky and sweet notes, store-bought sauce works fine in a pinch for convenience. Just choose a high-quality one and adjust seasoning if needed.

What’s the best way to keep meatballs moist?

Using crushed crackers instead of breadcrumbs and mixing the meat gently helps keep the meatballs tender. Also, baking them on a rack allows excess fat to drip away while keeping them juicy. Avoid overmixing or compacting them too tightly.

Can I make these meatballs ahead of time?

Yes! You can roll the meatballs up to 24 hours ahead and store them in the fridge until ready to bake. The enchilada sauce also stores well for up to a week or can be frozen for longer. Assemble and bake when you’re ready to serve.

Can I substitute ground turkey or chicken for beef?

Definitely. Because ground poultry is leaner, you might want to add a bit of oil or swap the milk in the meatball mix for sour cream or Greek yogurt to keep them moist. Adding a touch of beef bouillon can also bring back some of the traditional beefy flavor.

Final Thoughts

This Baked Enchilada Meatballs Recipe holds a special place in my kitchen—it’s the perfect blend of quick prep and incredible flavor that impresses everyone at the table. I’m confident you’ll love making it as much as I do, and it might just become your new go-to for weeknight dinners or a party appetizer. Grab your ingredients, roll up your sleeves, and enjoy every tasty bite!