Enchilada Meatballs

Ingredients:

Directions:

1. Preheat the oven to 375 degrees F. Prepare all ingredients – mince the garlic, chop the cilantro, onion, and jalapeno, drain, and rinse the black beans, and drain the corn. Set aside.
2. Add the ground beef (or chicken or turkey), breadcrumbs, egg, garlic, cilantro, chili powder, cumin, dried oregano, salt, and black pepper to a large mixing bowl and mix until well combined. Use a cookie scoop or your hands to form into balls, about 2-inches in diameter.
3. Heat 1-2 Tbsp olive oil in a high heat skillet over medium heat. Add the meatballs and cook, about 2 min per side, until cooked through. Remove from the skillet and place on a plate.
4. *** Internal temperature of the beef should be 145 degrees F, chicken or turkey should be 165 degrees F. Meatballs will continue to cook in the oven in a later step. ***
5. Add 1-2 Tbsp olive oil to the same skillet. 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.
6. Add the meatballs back to the skillet and toss to coat in the sauce.
7. Sprinkle the cheddar cheese and Monterey jack cheese over the top and bake for 15 minutes. The meatballs will continue to cook through, the cheese will be completely melted, and the sauce will bubble.
8. Remove from the oven and garnish with fresh sliced avocado, fresh chopped cilantro, and dollops of sour cream. Serve immediately, while hot. You can eat the meatballs as is, serve over a bed of rice, or add to tortillas to serve as tacos. Enjoy!