This Enchilada Meatball Bake encompasses each little factor and love about enchiladas. This enchilada meatballs are made with pork and beef, baked to perfection in an enchilada sauce and smothered with cheese.
Ingredients In Enchilada Meatball Bake
Detailed measurements and directions will be found on the printable recipe card on the backside of the web page.
- Beef & pork – We’re utilizing a mixture of those 2 meats at the moment to make sure a juicy flavorful meatball.
- Enchilada sauce – We’re using store bought today, you could find it within the worldwide aisle of your grocery retailer or you possibly can comply with the hyperlink within the part above to make your own.
- Jalapeno – This can be a should in my view, however in the event you’d somewhat not eat something too spicy be at liberty to omit it.
- Garlic – Recent and minced. If jarred is all you’ve readily available simply take into account that 1 1/2 teaspoons equals 1 recent clove.
- Herbs – Recent oregano and cilantro chopped up tremendous.
- Onion – We’re simply utilizing chopped inexperienced onion for a pleasant candy mellow onion taste at the moment.
- Breadcrumbs – I used retailer purchased panko breadcrumbs at the moment. It’ll take in tons of taste and is the best choice in the event you’re not utilizing recent crumbs.
- Seasoning – Salt and pepper to style.
- Enchilada sauce – We’re utilizing one other total can for our bake.
- Cheese – Monterey Jack shredded recent.
- Veggies – Avocado, tomatoes, extra jalapeños.
- Herbs – Cilantro and inexperienced onion.
- Condiments – Salsa and bitter cream.
How To Make Enchilada Meatball Bake
Detailed measurements and directions will be discovered on the printable recipe card on the backside of the web page.
- Preheat your oven: Preheat your oven to 400 F levels. Line a baking sheet with parchment paper; put aside.
- Type the meatballs: In a big bowl add all of the meatball ingredients and blend nicely utilizing your clear palms. Form the meat combination into balls across the measurement of a golf ball. It is best to get round 30 meatballs.
- Bake the meatballs: Place the meatballs onto the ready baking sheet and bake for 30 minutes till golden brown. In a big skillet or a casserole dish, pour the enchilada sauce over the whole backside. Sprinkle with about half of the cheese. Place the meatballs over the sauce then prime with the remaining cheese. Bake the casserole for an additional 20 minutes till the cheese melts and begins to brown on prime.
- Garnish and Serve: Sprinkle with the optionally available toppings, if most popular.
• 3/4 lb ground pork
• 3/4 lb ground beef
• 10 oz enchilada sauce (10 oz can)
• 1 jalapeno chopped
• 2 cloves garlic minced
• 1/2 cup cilantro fresh, chopped
• 1 tbsp oregano fresh, chopped (dried oregano can be used as well)
• 5 green onions chopped
• 1 cup breadcrumbs (I used Panko)
• salt and pepper to taste
For the Bake
• 10 oz enchilada sauce (10 oz can)
• 1 1/2 cups Monterey Jack cheese shredded
• green onions
• sour cream
1. Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
2. In a large bowl add all the meatball ingredients and mix well using your clean hands. Shape the meat mixture into balls around the size of a golf ball. You should get around 30 meatballs.
3. Place the meatballs onto the prepared baking sheet and bake for 30 minutes until golden brown.
4. In a large skillet or a casserole dish, pour the enchilada sauce over the entire bottom. Sprinkle with about half of the cheese. Place the meatballs over the sauce then top with the remaining cheese.
5. Bake the casserole for another 20 minutes until the cheese melts and starts to brown on top.
6. Sprinkle with the optional toppings, if preferred.
Before making your meatballs, you can place the meatball mixture in the fridge for 1 hour to up to a day. This will help the meatballs hold their shape while cooking. Since I baked these, I wasn’t afraid of them losing shape, but if you choose to fry them instead, you might want to refrigerate the meat first for about an hour.
Alternatively you can fry these meatballs in a large skillet until brown all over. Do not remove them from the skillet, simply pour the sauce over them then top with cheese, then place in the oven and bake for 20 minutes as specified. This will turn this recipe into a one pot dish.
There are multiple ways of serving these meatballs. You can serve them as they are as an appetizer. You can make tacos with them and top them with your favorite taco toppings. Serve them over rice, or make enchiladas with them.
In an airtight container these meatballs will keep for up to 3 – 4 days in the fridge. To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months.
When ready to eat allow these meatballs to thaw overnight in the fridge and pop them in your rolls and follow the instructions above to finish the dish.
Nutritional information assumes about 5 meatballs and sauce per serving, no mashed potatoes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 471kcal (24%)Carbohydrates: 22g (7%)Protein: 32g (64%)Fat: 27g (42%)Saturated Fat: 12g (75%)Cholesterol: 102mg (34%)Sodium: 1174mg (51%)Potassium: 447mg (13%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 1075IU (22%)Vitamin C: 7.6mg (9%)Calcium: 281mg (28%)Iron: 3.9mg (22%)