If your family loves Mexican recipes, they’ll absolutely love these Alambre Tacos made with flank steak and bacon! For a scrumptious side dish, offer up a batch of Elote Mexicanos, topped with cotija cheese, lime, and fresh cilantro!
There’s something so warm and comforting about enchiladas! This beef enchilada meatball bake is a great recipe for those busy nights or to serve as a perfect appetizer for your next party! Even better, this easy recipe comes together incredibly fast, so you can satisfy that Mexican food craving in no time!
What are Enchilada Meatballs?
Like any meatball recipe, enchilada meatballs combine ground meat with egg, breadcrumbs, and various seasonings to make a tasty appetizer or a fun main dish.
These cheesy enchilada meatballs take the whole concept to the next level by layering in aromatic ingredients like fresh garlic and cilantro, then baking the meatballs with enchilada sauce and cheese to infuse each bite with flavor. So good served with homemade refried black beans. They’re everything you love about enchiladas in meatball form!
For plain meatballs, try out this baked meatball recipe. And if you like ground turkey try these saucy, tasty turkey meatballs.
Enchilada Meatball Ingredients
- Ground beef: This recipe starts with ground beef as the base, but feel free to substitute ground chicken or ground pork.
- Egg: This helps bind the meat, spices, and other ingredients together.
- Garlic: Mince fresh garlic for a fresh, savory flavor.
- Cilantro: Add cilantro to the meatball mixture and save some to sprinkle on top!
- Bread crumbs: Breadcrumbs will make your homemade meatballs tender and absorb all those delicious spices and flavors.
- Seasonings: Make your own enchilada seasoning with chili powder, cumin, dried oregano, salt, and black pepper.
- Olive oil: This is to cook the meatballs in your skillet before baking them in the oven. You can use cooking spray instead.
- Red enchilada sauce: Use a can of your favorite enchilada sauce. Feel free to substitute green enchilada sauce if you prefer.
- Cheddar cheese: Shred some cheddar to sprinkle over the meatballs for a delicious melty cheese moment.
- Toppings: Make a toppings station with your favorite taco toppings, like black olives, shredded fresh cilantro, diced tomatoes, avocados, hot sauce, green onions, sour cream, and more.
How to Make Enchilada Meatballs
STEP 1 Make the meatball filling: In a large bowl, mix together ground beef, garlic, egg, cilantro, bread crumbs, chili powder, cumin, oregano, salt, and pepper. Don’t overmix or the meatballs will be tough.
STEP 2 Form the beef meatballs: Shape into 2-inch sized meatballs with a tablespoon or cookie scoop, and place on a plate. Preheat the oven to 350°F.
STEP 3 Cook the meatballs: Place a large 10-inch iron skillet or oven-proof pan over medium heat and add olive oil. Once oil is hot, add in meatballs. Cook on each side about 2 minutes, about 10-12 minutes in total, until the meatballs are 160°F.
STEP 4 Cover with sauce: Pour in the enchilada sauce, coating the meatballs. Top with the shredded cheese.
STEP 5 Bake: Place in the oven for 15 minutes to finish cooking the meatballs and melt the cheese.
STEP 6 Garnish: Serve with desired toppings.
Tips for Success
- Don’t overmix. If you work with the meat mixture too much, the meatballs will be tough and unpleasant to eat.
- Sear first. To get that little bite of texture on the outside of the meatballs, you need to griddle or sear them first. Although you can bake them without this step, the texture won’t be as pleasant.
- Adjust to taste: If you prefer really spicy Mexican recipes, add some cayenne pepper or hot green chiles.
- Use taco seasoning mix: If your spice cupboard looks a little bare, feel free to use some taco seasoning mix from the store.
Recipe Variations
- Slow Cooker Enchilada Meatballs: After browning the meatballs in the skillet to get a good crust, place them in your slow cooker and top with the sauce and cheese. Cook these slow cooker meatballs on low heat for a couple of hours until fully cooked.
- Chicken Enchilada Meatballs: Skip the beef and use ground chicken to make chicken meatballs.
- Turkey Meatballs: Use ground turkey instead of beef if your family prefers turkey.
- Make homemade enchilada sauce: Have a family favorite enchilada sauce recipe? Feel free to use that instead!
- Try salsa verde: Instead of enchilada sauce, pour delicious salsa verde over your meatballs for a bright, tangy flavor.
- Use different cheeses: Prefer Monterey Jack cheese or cotija? Feel free to change things up!
Frequently Asked Questions
What goes well with enchilada meatballs?
Pair your enchilada meatball bake with a toppings station, just like serving tacos. Offer green onions, sour cream, extra shredded cheese, and more. Don’t forget to offer some sides to make it a complete meal, like cilantro lime cauliflower rice or Mexican rice, black beans, and tortilla chips and salsa.
Can you make gluten-free enchilada meatballs?
If you need to avoid gluten, look for gluten-free breadcrumbs and double check that your enchilada sauce has a gluten-free thickener, like cornstarch. Otherwise, the rest of the ingredients are naturally free from gluten!
Can you make low carb enchilada meatballs?
This recipe is naturally low carb except for the breadcrumbs! Try using keto breadcrumbs, ground pork rinds, or almond meal instead.
How many meatballs does this recipe make? Out of 1 pound of ground beef, I made 14 meatballs in a 10-inch iron pan. If you double the recipe, you will need a bigger iron skillet to fit them all otherwise they will not cook properly.
What type of enchilada sauce to use? You are welcome to use your favorite enchilada sauce or a homemade sauce. If using store bought, the kind I like to use is Old El Paso red enchilada sauce (not sponsored, just my opinion). I do not like the flavor of Las Palmas red sauce, it is bitter and does not taste good in this recipe. However, if you want an amazing green sauce the Las Palmas version is the best!
How to Store & Reheat
How to refrigerate Enchilada Meatballs? Store leftover meatballs in an airtight container in the fridge for 3-4 days.
How to keep at room temperature? These meatballs must be held above 135 degrees F to be served at a party or event. Try warming them in a slow cooker set on low heat and watch the internal temperature.
How do you reheat Beef Enchilada Meatballs? To reheat, pop your leftovers in the microwave for 2-3 minutes or bake them in the oven at 350 degrees for 5-6 minutes.
Can I Freeze Enchilada Meatballs?
How to freeze Skillet Enchilada Meatballs? After you cook the meatballs in a large skillet, assemble your baking dish and place the whole thing in the freezer. Be sure to wrap it in plastic wrap and/or foil to keep it fresh. When you’re ready, thaw and bake like normal. You can also freeze leftover cooked meatballs in a freezer bag for several months.
Try these other recipes!
- Sopa de Lentejas {Mexican Lentil Soup}
- Bean Tostadas
- Cheesy Taco Pasta
- Camote en Dulce
- Sandia Loca
- Mexican Pink Cookies
If you’ve tried this enchilada meatball recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Enchilada Meatballs
Ingredients
- 1 pound ground beef, 93%
- 1 large egg
- 3 large garlic cloves, minced
- 3 tablespoons cilantro, minced
- 1/2 cup bread crumbs
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 19 ounce can red enchilada sauce
- 4 ounce block cheddar cheese, shredded
- optional toppings: diced tomatoes, shredded cilantro, black olives, hot sauce, avocados
Instructions
- In a large bowl mix together ground beef, garlic, egg, cilantro, bread crumbs, chili powder, cumin, oregano, salt and pepper. Don’t overmix or the meatballs will be tough.
- Shape into 2-inch sized meatballs with a tablespoon or cookie scoop, place on a plate.
- Preheat the oven to 350°F.
- Place a large 10-inch iron skillet or oven proof pan over medium heat, add in olive oil.
- Once oil is hot, add in meatballs. Cook on each side about 2 minutes, about 10-12 minutes in total until the meatballs are 160°F.
- Pour in the enchilada sauce, coating the meatballs. Top with the shredded cheese.
- Place in the oven for 15 minutes to finish cooking the meatballs and melt the cheese.
- Serve with desired toppings.
Recipe Notes
- Don’t overmix. If you work with the meat mixture too much, the meatballs will be tough and unpleasant to eat.
- Sear first. To get that little bite of texture on the outside of the meatballs, you need to griddle or sear them first. Although you can bake them without this step, the texture won’t be as pleasant.
- Adjust to taste: If you prefer really spicy Mexican recipes, add some cayenne pepper or hot green chiles.
- Use taco seasoning mix: If your spice cupboard looks a little bare, feel free to use some taco seasoning mix from the store.
Nutrition Information
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