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Enchilada Meatballs Recipe
This twist on Mexican flavors combined with one of America’s favorite foods is too good to pass up!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Ingredients
Ingredients for meatballs: 2 pounds ground beef, 1/2 red onion finely grated, 1 egg, 1/4 cup whole milk, 2 cups medium cheddar cheese shredded (divide in half, save 1 cup for topping), 1/2 cup cilantro chopped, 1/2 cup pork rinds crushed, 1/4 cup taco seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Ingredients for enchilada sauce: 1/4 cup unsalted butter, 2 tablespoons all-purpose flour, 2 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon kosher salt, 1-6 oz can tomato paste no salt added, 2 tsp beef bouillon paste, 2 cups water
Instructions
Instructions for the meatballs: Preheat oven to 400°F 2. Using a food processor, pulse pork rinds until they are crushed. Using a fine shred blade, grate the red onion. 3. In a large mixing bowl add ground beef, onion, egg, milk, divided shredded cheese, cilantro, crushed pork rinds, taco seasoning, salt, and pepper. 4. Using your hands mix the ingredients all together. You want the mixture moist but not too wet or sticky. Roll mixture into balls and place in a glass baking dish. 5. Place in oven and bake for 20 minutes. While the meatballs are cooking start the sauce.
Instructions for the sauce: In a medium saucepan, melt butter on medium heat, add flour and whisk for 2 minutes. Next, add all other spices and whisk for another 2 minutes. 2. Slowly whisk the water in. Next, add the beef paste and tomato paste. Whisk constantly for a few minutes until the sauce starts to boil. Remove from heat. 3. Pour enchilada sauce over meatballs and top with shredded cheese. Bake another 10-15 minutes or until sauce is bubbling.
Recipe Notes
Makes 20 meatballs.
Tip: Serve over cauliflower rice, cauliflower mashed potatoes, tortillas, or tortilla chips.
