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:
- 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.
- In a large bowl combine: ground beef, egg, garlic, cilantro, chili powder, cumin, oregano, salt, pepper, onion, and jalapeno.
- Next mix in the crushed tortilla chips soaked in milk. Combine until thoroughly mixed.
- Form 1 1/2 -2 inch meatballs by hand or use cookie scoop. I was able to make 21 meatballs with my mix.
- In a large skillet over medium heat, add olive oil. When olive oil begins to ripple, add meatballs carefully into skillet.
- Cook meatballs until seared on all sides, about 2 minutes per side. Drain excess fat when meatballs are browned.
- 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)
- 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.
- Garnish skillet with more cilantro and avocado slices.
- Serve as appetizers with avocado slices or sour cream or put into mini corn tortillas.
Yum! Looks good…
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Thank you! Have a great weekend! 🙂
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It’s great you are trying new food Joann. I am trying the same now that I have been vegan for around five months – it can get boring eating the same things all the time.
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Congratulations on your 5 months, Sue! I’m sorry most my recipes you won’t be able to try now.
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Thank you so much Joann. It’s absolutely ok. I still enjoy your posts.
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Pingback: Meatballs in Enchilada Sauce — Joann’s Food For Thought | My Meals are on Wheels
Thanks for the reblog! 🙂
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Nice!
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Thanks for stopping by! Have a great week. 🙂
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Great idea! Love this–I’ll have to try it soon.
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Thank you! I hope you like these as much as we did! 🙂
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Your recipes are too good!!!
Great job
Keep rockingggg🤩
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Thanks so much! Have a great weekend! 🙂
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You’re welcome dear😍
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Thank you! Have a great week! 🙂
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Delicious unique recipe.
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Thanks for stopping by! 🙂
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Looks good.
I love both meatballs and enchilada
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Then you will like these! Thanks for stopping by! 🙂
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You’re welcome. ☺
I’m always looking for new ideas for things to cook.
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🙂
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