Make these today! That’s all I gotta say! Do it!
Ingredients
1-1/2 lbs. ground beef
1 28 oz can enchilada sauce + 1 14.5 oz can (I like the Las Palmas brand)
1 jalapeno, minced
2 cloves garlic, minced
1/2 cup cilantro, chopped fine
1 Tbsp. Mexican oregano
3 green onions, chopped
1 cup breadcrumbs (I make my own Keto breadcrumbs)
Salt and pepper to taste
1-1/2 cups Monterey Jack cheese
Optional toppings: green onions, jalapenos, tomatoes, avocados, salsa, sour cream, cilantro
Instructions
In a large bowl, combine the ground beef, the smaller can of enchilada sauce, minced jalapeno, chopped cilantro, Mexican oregano, chopped green onions, breadcrumbs, salt and pepper. Mix well.
Form into meatballs. I have a cool meatball mold that makes perfectly-sized meatballs. Roll them with your hands if you don’t have something like this.
In a frying pan, fry or bake the meatballs until browned on all sides. Today, I baked them by lining a baking sheet with parchment paper and placing the meatballs about 1 inch apart. Bake at 350 degrees for about 20 minutes. The meatballs should be browned and firm.
Pour some of the enchilada sauce into the bottom of a 9×12 baking pan.
Remove the meatballs and place them in the baking dish, nestling them in the enchilada sauce. Spoon the remaining enchilada sauce over the meatballs and cover with cheese.
Bake in a 350-degree oven for 20-25 minutes until the meatballs are heated through and the cheese has melted. Serve by themselves or over rice or cauliflower rice. These are so delicious that you will want to serve them repeatedly!
2 thoughts to “Enchilada Meatballs”