Meatballs in Enchilada Sauce

Enchilada Meatballs 5

Ever find yourself making the same foods over and over? I do that all the time. Rotating the same recipes every week. So for a little change of pace I tried making these meatballs in enchilada sauce.  Yes, I needed something different to try, plus I didn’t have any tortillas on hand to make enchiladas. You can serve these meatballs as appetizers. Or make these into a meal and serve with rice and beans or inside a tortilla if you have them on hand.

INGREDIENTS:

  • 1/2 cup crushed tortilla chips
  • 1/3 cup milk
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumim
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 small red onion, diced
  • 1 small jalapeno, minced
  • 1 28 ounce can red enchilada sauce
  • 1/2 cup Mexican shredded cheese
  • 1 avocado, sliced for garnish
  • sour cream for garnish(optional)
  • corn tortillas for serving (optional)

DIRECTIONS:

  1. In a small bowl add crushed tortilla chips and milk. Set aside and let soak  for a few minutes, while you are preparing meatball mix.
  2. In a large bowl combine: ground beef, egg, garlic, cilantro, chili powder, cumin, oregano, salt, pepper, onion, and jalapeno.
  3. Next mix in the crushed tortilla chips soaked in milk. Combine until thoroughly mixed. Enchilada Meatballs 1
  4. Form 1 1/2 -2 inch meatballs by hand or use cookie scoop. I was able to make 21 meatballs with my mix.Enchilada Meatballs 2
  5. In a large skillet over medium heat, add olive oil. When olive oil begins to ripple, add meatballs carefully into skillet.
  6. Cook meatballs until seared on all sides, about 2 minutes per side. Drain excess fat when meatballs are browned. Enchilada Meatballs 3
  7. Add enchilada sauce to skillet with meatballs. Toss the meatballs with the sauce to make sure each meatball gets covered.  (I added leftover corn kernels to my sauce)Enchilada Meatballs 4
  8. Add shredded cheese to the tops of each meatball. Cover skillet. Lower heat to medium. Let cheese melt and meatballs cook through for 10 minutes.
  9. Garnish skillet with more cilantro and avocado slices.
  10. Serve as appetizers with avocado slices or sour cream or put into mini corn tortillas. Enchilada Meatballs 6
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