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Low Carb Enchilada Meatballs

Delicious and easy-to-make meatballs with enchilada-inspired spices enveloped in a rich sauce, perfect for busy weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound lean ground beef or ground chicken Choose a lean cut for health and flavor.
  • 1 cup breadcrumbs (preferably almond flour for low carb) Binding agent to keep the meatballs together.
  • 1 large egg Adds moisture and helps bind the meatballs.
  • 1 tablespoon taco seasoning For that classic enchilada flavor.
  • 1/2 cup chopped onion Adds sweetness and a depth of flavor.
  • 1 clove garlic, minced For an aromatic kick.
  • 1 cup enchilada sauce The star ingredient that envelops the meatballs.
  • 1 cup shredded cheese (like cheddar or a blend) For topping and extra flavor.
  • to taste Salt and pepper Essential seasoning.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef (or chicken), breadcrumbs, egg, taco seasoning, chopped onion, minced garlic, and season with salt and pepper. Mix just until combined; avoid overworking the mixture.
  3. Shape the mixture into meatballs about 1 inch in size.
  4. Place the meatballs on a lined baking sheet, ensuring they have some space between each one.
  5. Bake for about 20-25 minutes or until they’re fully cooked and golden brown.
  6. Once the meatballs are ready, carefully coat them with the enchilada sauce and sprinkle shredded cheese over the top. Return to the oven for an additional 5-10 minutes, until the cheese is melted and bubbly.
  7. Garnish with fresh cilantro if desired, and serve warm.

Notes

For substitutions: ground turkey can be a lean alternative, or for a vegetarian version, try using lentils or chickpeas. Ensure your oven is preheated well for perfect meatballs and keep an eye on the baking time to avoid dryness. Use a meat thermometer; meatballs should reach an internal temperature of 165°F. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F until warmed through.