Enchilada Meatballs

I’ve made just about every meatball you could think of on the planet.

Regular Italian meatballs. Buffalo chicken meatballs. Tamale meatballs. Taco meatballs.

Making dinners into meatball form is like second nature to me by now. Everyone loves a little meatball, so why not take it to the limit? They’re easy to make, easy to bake, and a real crowdpleaser when you put them down on the table.

I’m slowly running out of meatball options, though. This might be my last meatball recipe for a while. It’s bittersweet. Meatballs are fun to make, but maybe it’s for the best. I might just turn into a meatball here pretty soon.

These meatballs are a lot like the taco meatballs I made a while back. They’re spicy and are loaded with great cumin/Mexican flavors. I drenched the meatballs in enchilada sauce (don’t make your own! Just buy a can of the stuff. It’s just as delicious and much easier) and topped them off with a big helping of Monterey Jack cheese and cilantro.

These were amazing. You can eat them by themselves, or serve them over rice/cauliflower rice/taco boats. I scooped up a few to go with that cauliflower side dish I made a few days ago and had quite the delicious dinner at work.

Pro-tip: if you’re on a low-carb or keto diet, use crushed up pork rinds instead of breadcrumbs. They act as a great low-carb binder and you can’t taste them in the end.

Enjoy!

Step-By-Step Instructions

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. In a large bowl, stir together ground turkey, half a can of enchilada sauce, garlic, cilantro, green onions, breadcrumbs/pork rinds, cumin, oregano, salt and pepper. Shape into 1-2″ meatballs and place on prepared baking sheet. Mixture should make around 30 meatballs.

Bake for 30 minutes until browned and cooked through. Meanwhile, spread remaining half a can of enchilada sauce on the bottom of a 13×9″ baking dish. Sprinkle half the cheese on top.

Place cooked meatballs in baking dish.

Top with remaining enchilada sauce and cheese. Bake for another 10-15 minutes or until cheese is melted. Serve topped with chopped fresh cilantro.