baked enchilada meatballs
This casserole has everything you love about enchiladas but made with meatballs.
prep time
15 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- MEATBALL MIX
- 12 ounces ground beef
- 12 ounces ground pork
- 10 ounces red enchilada sauce
- 1 - jalapeno, chopped (optional)
- 3 cloves garlic, minced
- 1/2 cup cilantro, fresh, chopped
- 2 teaspoons fresh oregano, chopped finely
- 5 green onions, chopped finely
- 1 cup panko bread crumbs
- salt and pepper, to taste
- FOR BAKING
- 10 ounces red enchilada sauce
- 1 1/2 cups monterey jack cheese, grated
- OPTIONAL TOPPINGS
- green onions, chopped finely
- tomatoes, chopped finely
- ripe avocadoes, chopped
- sour cream
- salsa
- cilantro, fresh
How To Make baked enchilada meatballs
-
Step 1Preheat oven to 400 F. Line a baking pan with parchment paper.
-
Step 2Add meatball ingredients to a large bowl. Mix well. Shape into meatballs about golf ball sized. This should make about 30 meatballs.
-
Step 3Put meat balls on baking sheet and bake for 30 minutes.
-
Step 4In a 13 x 9 pan, pour 1 can of enchilada sauce and spread around. Sprinkle with about 1/2 the cheese.
-
Step 5Place the meat balls on the sauce and cover with the other half of cheese,
-
Step 6Bake for another 15 minutes until the cheese melts.
-
Step 7Sprinkle with optional toppings if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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