Baked Enchilada Meatballs

Baked Enchilada Meatballs Recipe

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Lynn Clay


This casserole has everything you love about enchiladas but made with meatballs.


☆☆☆☆☆ 0 votes

15 Min
50 Min



  • 12 oz
    ground beef
  • 12 oz
    ground pork
  • 10 oz
    red enchilada sauce
  • 1
    jalapeno, chopped (optional)
  • 3 clove
    garlic, minced
  • 1/2 c
    cilantro, fresh, chopped
  • 2 tsp
    fresh oregano, chopped finely
  • 5
    green onions, chopped finely
  • 1 c
    panko bread crumbs
  • ·
    salt and pepper, to taste

  • 10 oz
    red enchilada sauce
  • 1 1/2 c
    monterey jack cheese, grated

  • ·
    green onions, chopped finely
  • ·
    tomatoes, chopped finely
  • ·
    ripe avocadoes, chopped
  • ·
    sour cream
  • ·
  • ·
    cilantro, fresh

How to Make Baked Enchilada Meatballs


  1. Preheat oven to 400 F. Line a baking pan with parchment paper.
  2. Add meatball ingredients to a large bowl. Mix well.
    Shape into meatballs about golf ball sized. This should make about 30 meatballs.
  3. Put meat balls on baking sheet and bake for 30 minutes.
  4. In a 13 x 9 pan, pour 1 can of enchilada sauce and spread around. Sprinkle with about 1/2 the cheese.
  5. Place the meat balls on the sauce and cover with the other half of cheese,
  6. Bake for another 15 minutes until the cheese melts.
  7. Sprinkle with optional toppings if desired.

Printable Recipe Card

About Baked Enchilada Meatballs

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican

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