Cheesy Enchilada Style Meatballs

Cheesy Enchilada Style Meatballs

This recipe combines the comforting flavors of enchiladas with bite-sized meatballs, creating a fun and delicious Tex-Mex dinner. You can easily adjust the spice level to your preference.

Ingredients:

• For the Meatballs:
  • 1 pound ground beef (or ground chicken/turkey)
  • ¼ cup panko breadcrumbs
  • ½ cup grated cheddar cheese, divided
  • 1 large egg
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
• For the Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained and fire-roasted (canned fire-roasted tomatoes will add a smoky flavor)
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and pepper to taste
• For Serving:
  • ½ cup shredded cheddar cheese
  • Chopped green onions
  • Cilantro (optional)
  • Sour cream (optional)

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine ground meat, breadcrumbs, ½ cup cheddar cheese, egg, chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly combined. Roll the mixture into 1-inch meatballs.
2. Cook the Meatballs: Heat a large skillet over medium heat. Add a tablespoon of olive oil. Sear the meatballs on all sides until golden brown. Drain any excess grease.
3. Make the Enchilada Sauce: In the same skillet (or a saucepan), heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Pour in diced tomatoes, crushed tomatoes, tomato paste, chili powder, cumin, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
5. Assemble and Bake: Preheat oven to 375°F (190°C). Pour the enchilada sauce into a baking dish. Add the cooked meatballs to the sauce. Top with remaining cheddar cheese.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Tips:

• For a healthier option: You can use lean ground meat or a mixture of ground beef and ground turkey/chicken. You can also substitute panko breadcrumbs with rolled oats for a more fiber-rich option.
• Make it ahead: Prepare the meatballs and enchilada sauce ahead of time. Store them separately in the refrigerator for up to 2 days. Assemble and bake when ready to serve.
• Level up the spice: Add a diced jalapeno pepper to the enchilada sauce for an extra kick.
• Serving suggestions: Serve these Cheesy Enchilada Style Meatballs with your favorite toppings like chopped green onions, cilantro, sour cream, and avocado. You can also enjoy them over a bed of rice or cauliflower rice.