Enchilada Meatballs

No ratings yet

This fun and flavorful Enchilada Meatball Skillet features tender ground beef meatballs seasoned with a simple Tex Mex blend and slow simmered in enchilada sauce. It has all the enchilada flavors you love in a simplified, family friendly meal making it perfect for a busy weeknight or a lazy day dinner.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Tex Mex

Servings:

Author: Serene

Ingredients

1 pound ground beef
1 tablespoon avocado oil
1 large egg
⅓ cup plain bread crumbs
¼ cup greek yogurt plain
1 tablespoon onion grated
2 cloves garlic grated
2 tablespoons fresh cilantro chopped
¾ teaspoon fine sea salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon black pepper
1 15 ounce enchilada sauce
½ cup beef broth low or no sodium

Toppings

1 cup cheese grated (cheddar or Monterey Jack.

Instructions

In a medium size mixing bowl combine the ground beef, bread crumbs, egg, greek yogurt, grated onion and garlic, fresh cilantro, and seasonings.
Mix together with your hands to get completely combined. Be sure not to over-mix as this can cause tough meatballs.
Using a scoop, evenly portion out the meat mixture and roll between your hands to get round ball shapes. This recipe will make 22-23 small meatballs 1 inch, or 11-12 larger 1 1/2-2 inch meatballs.
Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Working in batches, fry the meatballs in the oil until browned on all sides and cooked through. Be sure not to crowd the pan. Remove cooked meatballs from pan and set aside, draining any excess grease.
Remove any excess grease from the pan before continuing.
Pour enchilada sauce into the skillet and whisk in the beef broth. Add the meatballs back into the skillet in the sauce. Carefully stir to coat the meatballs in the sauce. Reduce heat to low, top with grated cheese, cover the skillet, and cook for 5-7 minutes. Check that meatballs are cooked through.
Serve over rice and garnish with fresh cilantro if desired.

Notes

Beef Broth: This is something I've been adding with the enchilada sauce I tend to purchase to keep in my pantry for shortcuts. I use the Sprouts store brand Organic Enchilada sauce, and it tends to be thicker, and when used on its own it gets too thick when slow simmered. Adding a small amount of broth gives me the perfect consistency. You may want to try this trick also to get a nice smooth sauce when slow simmering the meatballs.

Nutrition