Enchilada meatballs have everything you love about an enchilada, just without the tortilla! Tender ground beef combines with warm spices and red enchilada sauce plus lots of cheese to create simple meatballs the whole family will love!
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Enchilada meatballs for the win! I am a sucker for a good enchilada, but rarely have the time to make a big pan of them. Que these amazing enchilada meatballs. This recipe has become one of my favorites for many reasons. They taste just like an enchilada, just without the tortilla. The meatballs stay tender and moist as they bathe in red enchilada sauce in the oven. They are SO cheesy. I’m talking 2 cups worth of cheese on top of 18 meatballs. It can’t get any better than that.
The best thing about this recipe is that you can make them ahead of time and freeze them. I usually double the recipe and make them exactly as I would if I was baking them right away, but I put them in a disposable pan and pop it into the freezer. When I want to make them for dinner, I just take them out the night before and let them thaw in the refrigerator then bake as normal when it’s time for dinner. Seriously so easy!
How to make enchilada meatballs
Ground beef: I try and use ground beef on the leaner side, like 85/15 or 90/10. That way you won’t have a greasy mess when your meatballs are cooking.
The enchilada sauce: I use Old El Paso mild enchilada sauce for these meatballs. You can use a spicier red sauce if you like it spicy or use a homemade recipe if you have one. If you like it extra saucy, you can pour an additional can of enchilada sauce over the meatballs.
Forming the meatballs: I love this scoop to form my meatballs. It makes it so much easier to get even meatballs and that way they will all cook evenly.
Serving: You can serve these meatballs alone with rice on the side, on top of a salad, or as an appetizer!
- 1 (10 oz) can red enchilada sauce
- 1 pound ground beef
- 2 eggs
- ¾ cup panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp cumin
- ½ tbsp chili powder
- 2 cups cheese- any kind
- Preheat oven to 350
- Mix ¼ cup enchilada sauce together with ground beef, panko, eggs and all the seasonings. I just use my hands to make sure all the ingredients are combined
- Using your scoop or with your hands, form the meat into balls. You should get 16-20 meatballs depending on how big you form them.
- Place all the meatballs into a greased 9x13 pan
- Pour the rest of the enchilada sauce over the top of all the meatballs
- Sprinkle the cheese on top
- Bake for 35 min until cheese is browned and bubbly.
Other ground beef dinner ideas:
Tater Tot Hot Dish