Enchilada Meatballs

🥄 Ingredients

• 1 large egg
• ¼ cup panko breadcrumbs
• ¼ cup finely chopped green onion
• 1 tablespoon finely chopped cilantro
• 1 jalapeño, (seeded and finely chopped)
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 pound lean ground beef
• 2 tablespoons olive oil
• 1 ½ cups enchilada sauce
• 1 cup shredded Monterey Jack or cheddar cheese
• Diced avocado and cilantro, (for garnish)

👨‍🍳 Instructions

1. 1

   Preheat oven to 350℉.

2. 2

   In a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeño, chili powder, salt, ground cumin, and oregano until fully combined.

3. 3

   Add the ground beef to the bowl and mix together with your hands until all the ingredients are just combined. Try not to over-mix, or your meatballs will be tough.

4. 4

   Roll the meatball mixture into balls using a heaping tablespoon or small cookie scoop. Place them on a plate. You should have about 22-24 meatballs.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear on both sides, about 2 minutes per side. The meatballs will not be fully cooked.

6. 6

   While the meatballs are cooking, prepare a large casserole or baking dish by evenly spreading 1 cup of enchilada sauce on the bottom.

7. 7

   Add the meatballs to the baking dish in a single layer. Pour the remaining enchilada sauce on top and sprinkle with shredded cheese.

8. 8

   Bake for 10-12 minutes until fully cooked and the sauce is bubbling.

9. 9

   Garnish with avocado and cilantro. Serve with a side of cilantro lime rice and warmed flour tortillas.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.