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Are you searching for a delicious and hassle-free dinner idea that will satisfy your Mexican food craving? Look no further than the mouthwatering world of enchilada meatballs. Cheesy, easy, and oh-so flavorful!
This great recipe combines the classic flavors of enchiladas with the convenience of meatballs, resulting in an incredibly versatile dish that’s not only easy to make. Whether planning a weeknight dinner for the family, hosting a party, or just looking for a quick meal on busy nights, these enchilada meatballs have got you covered.
With their adaptability, these cheesy Mexican meatballs suit a variety of diets and preferences while maintaining the essence of classic enchiladas. From the cheesy, sauce-soaked meatballs to the customizable serving options, this dish truly offers the best of both worlds.
What you need to make Cheesy Enchilada Meatballs
The meatball ingredients are mostly pantry staples, you won’t need to go to the grocery store.
- ground beef
- Panko bread crumbs
- quick oats
- chili powder
- red enchilada sauce, mild enchilada sauce or spicy your choice if you make homemade enchilada sauce feel free to use it as well
- shredded cheese, cheddar cheese, or a blend, your preference
- large bowl
- 9×9 baking pan
- Hot Rice
- Tomatoes or pico de gallo or salsa
Versatility is Key
But the charm of enchilada meatballs lies not only in their creation but also in their versatility. They can be served in various ways, accommodating different dietary preferences. Layer them over a bed of white rice, Mexican rice, or cilantro lime rice, refried beans or black beans. Try polenta for a fun variation! Serving them over something makes them a hearty meal.
If you’re looking for another way to enjoy enchiladas, try these Enchilada Sliders or these Smothered Burritos. Both options are tasty and delicious ways to get the flavor of enchiladas without the work.
Need low-carb enchilada meatballs? Try them over cauliflower rice or fresh greens to keep it low-carb.
You can also wrap them in a tortilla for a handheld wrap, fill it up with lettuce and shredded cheese, and roll it up. It’s super easy for lunch or dinner on the run.
For freshness, top with your favorite garnishes like diced tomatoes, pico de gallo, or salsa verde. Creamy avocado and tangy sour cream are perfect companions that complete the ensemble. Greek yogurt makes a great topping, too. And, of course, adding a pinch of crumbled tortilla chips is a fun and easy topping, too.
Cheesy Enchiladas for Dinner and Beyond
This easy recipe joins the ranks of my other easy recipes. Such as my chicken fajita casserole or my creamy ranch chicken skillet. Or try this super simple recipe for Greek turkey meatballs, so easy and delicious!
Thinking beyond the dinner plate, enchilada meatballs become the perfect appetizer or party food. Their handheld nature makes them ideal for gatherings – serve them with toothpicks, and watch them disappear quickly. Serve them next to a bowl of corn chips
Make them in the slow cooker
You’re in luck if you’re looking for a slow cooker option. Transform this recipe into slow cooker enchilada meatballs for an effortlessly satisfying dish that simmers to perfection and is totally hands-off. Just prep the meatballs, place them in the slow cooker on top of some enchilada sauce, and top with the remaining sauce. Cook on low or high until the meatballs are cooked through. Top with cheese and serve over hot rice when the cheese is melted.
Swap out the ground beef
You can swap out the beef for ground turkey or ground chicken. Remember that both of those are ground poultry. Turkey or chicken meatballs are much less solid than beef meatballs but once baked they make a great meatball.
Leftovers can be stored in an airtight container and refrigerated for the next day’s lunch or dinner. The meatballs retain their flavors remarkably well, making them a fantastic option for meal prepping. They’re also a hit with kids, which means they’re a hit with the whole family!
- 1 pound lean ground beef
- ½ onion diced small
- 2 Tablespoons milk
- ¼ cup bread crumbs
- ¼ cup quick oats
- 1 egg
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- 1 can red enchilada sauce
- 1 cup shredded cheese can be cheddar cheese or a blend
- Fresh Cilantro
- Tomatoes or pico de gallo
- Preheat oven to 400º f
- Combine ground beef, onion, milk, bread crumbs, quick oats, egg, and spices together, set the meat mixture aside
- Spread ⅓ of enchilada sauce on the bottom of a 9×9 inch oven safe dish/pan
- Scoop or roll the meatball mixture into 1 ½ tablespoon-sized balls and arrange in a single layer over the enchilada sauce, make about 20 meatballs
- Pour remaining enchilada sauce over meatballs
- bake in preheated oven for 35 minutes
- Remove from oven and sprinkle with cheese
- Bake an additional 10 minutes, until the meatballs are done through (internal temperature should reach 160-165º
- Serve over rice or as desired