Description

These Baked Enchilada Meatballs combine flavorful ground beef meatballs infused with chili powder, garlic, and fresh herbs, baked in a rich, smoky homemade enchilada sauce enhanced with cocoa, cinnamon, and spices. Finished with melted cheese and served with optional toppings, this dish is perfect for a comforting and hearty meal.

Ingredients

Scale

Meatballs

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

Enchilada Sauce (May substitute 2 cups store-bought)

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
1 teaspoon apple cider vinegar

Toppings (Pick your favorites!)

¾ cup combo of shredded cheddar and Monterrey cheese (or all cheddar)
Cilantro
Jalapenos
Tomatoes
Olives
Sour cream
Guacamole
Lime wedges

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Instructions

Preheat and Prepare: Preheat your oven to 400 degrees F. Line a baking sheet with foil for easy cleanup and place an oven-safe baking rack on top. Lightly spray the rack with cooking spray and set aside.
Mix Meatball Ingredients: In a large bowl, whisk together the egg, crushed crackers, minced green onions, cilantro, milk, chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper. Add the ground beef and mix with your hands just until combined, being careful not to overwork the meat.
Shape Meatballs: Using a 1 tablespoon cookie dough scoop or a heaping tablespoon measure, scoop the meat mixture and gently roll each into a ball without compacting it too much. Arrange the meatballs on the prepared rack spaced apart so they don’t touch. You should have about 30 meatballs.
Bake Meatballs: Transfer the baking sheet to the oven and bake for 12 minutes. At this point, the meatballs will be partially cooked but not fully done inside.
Prepare Enchilada Sauce: While the meatballs bake, whisk together the flour and all the seasonings from chili powder through the optional cayenne pepper in a small bowl; set aside. In a large braiser, cast iron skillet, or oven-safe skillet, melt the butter in the oil over medium heat. Whisk in the flour-spice mixture and cook for 2 minutes, whisking constantly.
Add Tomato Paste & Broth: Stir in the tomato paste and cook for 1 minute. Reduce heat to low and gradually whisk in the chicken broth until smooth and all lumps dissolve. Add the cocoa powder, sugar, and cinnamon, and bring the sauce to a gentle simmer. Cook while whisking often until the sauce thickens, about 7 minutes. Remove from heat and stir in the apple cider vinegar.
Combine Meatballs and Sauce: Transfer the partially baked meatballs to the enchilada sauce in the skillet and gently turn them to coat evenly. Spread them into an even layer. Sprinkle the shredded cheese over the top.
Bake Until Done: Return the skillet to the oven and bake for an additional 12 minutes or until the meatballs reach an internal temperature of 160 degrees F and the cheese is melted and bubbly.
Serve: Serve hot over plain rice, cilantro lime rice, or cauliflower rice. Garnish with your choice of toppings such as fresh cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges for added flavor.

Notes

If you lack some ingredients for the enchilada sauce, store-bought sauce is a convenient substitute, but homemade sauce delivers a rich, authentic flavor with smoky and sweet notes from cocoa powder and cinnamon.
Frozen meatballs can be used for convenience. Simply cook according to package instructions, then coat with enchilada sauce, top with cheese, and bake until cheese melts.
For a leaner option, ground chicken or turkey can replace beef; add a bit of oil to the meatball mix or swap milk for sour cream or Greek yogurt to keep them moist. Enhance flavor by adding granulated beef bouillon and reducing added salt.
Meal prep tips: Meatballs can be rolled up to 24 hours ahead and refrigerated. Enchilada sauce can be made up to 7 days in advance or frozen for 3 months. Fully assembled meatballs with sauce and cheese can be refrigerated and baked when ready.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze meatballs and sauce (without cheese) for 2-3 months. Thaw overnight before reheating.
Reheat options include microwaving in 30-second increments, stovetop warming with occasional stirring, or baking in the oven at 350ºF for about 10 minutes. Additional cheese can be added before reheating for extra gooeyness.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg