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