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Enchilada Meatballs are my new favorite creation 😊 They taste just like the real thing and have amazing Tex-Mex flavor. They are tender, juicy meatballs made from ground beef, ground turkey, or ground chicken (you pick), topped with a mild enchilada sauce, beans, corn, and plenty of melted cheese. Super yummy and super customizable.
The recipe can be found here.
Start by preheating the oven to 375 degrees F, then prepare all ingredients: mince the garlic, chop the cilantro, onion, and jalapeno, drain, and rinse the black beans, and drain the corn. Set all aside until ready to use.
Add the ground meat (beef, turkey, or chicken) to a mixing bowl, along with the breadcrumbs, egg, garlic, cilantro, chili powder, cumin, dried oregano, salt, and pepper. Mix until well combined. I like to use my hands to really mix everything together. I find it works better than a spoon but do what you prefer. Then use a cookie scoop (or your hands) to form into meatballs, about 2-inches in diameter.
Heat 2 Tbsp olive oil in a high heat skillet over medium heat. You want to use a high heat skillet (or perhaps a Dutch oven or braiser) because you will be transferring the skillet to the oven. Add the meatballs and cook for about 2 min per side, or until cooked through. Then transfer the meatballs to a plate.
The internal temperature of the BEEF meatballs should be 145 degrees F. The internal temperature of the TURKEY or CHICKEN meatballs should be 165 degrees F. The meatballs will continue to cook in a later step but these temperatures are a good rule of thumb, so you know your meat is cooked through!
Add 1-2 Tbsp olive oil to the same skillet and heat over medium heat. Add the onion and jalapeno and cook until soft and translucent, about 3-4 minutes. Add the enchilada sauce, black beans, and corn. Bring to a simmer then add the meatballs back to the skillet and toss to coat with the sauce.
Sprinkle the cheddar and Monterey jack cheese over the top and bake for 15 minutes. This is when the meatballs will continue to cook through. The cheese will also be completely melted, and the sauce will bubble. This is when you know it’s done.
Remove from the oven and garnish with fresh sliced avocado, freshly chopped cilantro, and a dollop of sour cream. Serve immediately, while hot. Enjoy!
The recipe can be found here.
The meatballs have great flavor, and we enjoy eating them as is. If you are looking for a more exciting way to serve them, place the meatballs in tortillas to enjoy as tacos or burritos, or serve over a bed of rice. You can also customize your toppings; add additional jalapenos, perhaps some black olives, hot sauce – anything you would put on a taco!
Any leftovers should be cooled completely and stored in an airtight container in the fridge. Simply reheat to enjoy the next day. I think the turkey meatballs held up best and were almost better the next day. From what I’m told, the beef was pretty amazing as leftovers too.
Happy Cooking!
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