Description
These Easy Enchilada Meatballs combine tender ground beef with bold enchilada flavors in a quick, 30-minute meal. Browned first for texture, then simmered in salsa and topped with cheese, they offer a stress-free alternative to traditional enchiladas.
Ingredients
Scale
- 1 pound ground beef (80/20 preferred)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 packet enchilada seasoning (or 2 tbsp homemade blend of cumin, chili powder, garlic powder, paprika)
- 15 oz jar salsa (medium or hot, chunky style)
- 1 cup shredded Mexican blend cheese (for mixing)
- 1 cup shredded Mexican blend cheese (for topping)
- 1 tbsp oil (for browning)
Instructions
- In a large mixing bowl, combine ground beef, diced onion, minced garlic, chopped cilantro, breadcrumbs, egg, and enchilada seasoning. Mix gently by hand until just combined; do not overmix.
- Roll the mixture into 1.5 tablespoon-sized balls, yielding about 15-20 meatballs. Place on a plate.
- Heat a large skillet (preferably cast-iron) over medium-high heat with oil. Brown meatballs in batches, ensuring they are not crowded, for 5-7 minutes per batch until golden on all sides. Remove to a clean plate.
- Pour salsa into the same skillet, scraping up any browned bits. Simmer for 2-3 minutes.
- Return browned meatballs to the skillet with the salsa. Spoon some sauce over the top. Cover and simmer on medium-low for 10-12 minutes until cooked through.
- Remove lid and sprinkle remaining cheese over meatballs. Replace lid and let sit for 1-2 minutes until cheese is melted and bubbly.
- Let rest for 2 minutes before serving. Garnish with fresh cilantro or sour cream if desired.
Notes
Ensure ingredients are at room temperature for even mixing. Do not overmix the meat to avoid tough meatballs. Brown meatballs in batches to ensure proper searing and avoid steaming. If the sauce is too thick during simmering, add a splash of water or broth. For a leaner option, substitute ground turkey or chicken, adding a tablespoon of olive oil to the mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 4-5 me
- Calories: 325
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 2
- Protein: 24
Keywords: enchilada meatballs, ground beef recipe, 30 minute dinner, easy mexican food, meal prep, comfort food, one pan meal