Enchilada Meatball Bake

This Enchilada Meatball Bake encompasses everything you know and love about enchiladas. These enchilada meatballs are made with pork and beef, baked to perfection in an enchilada sauce and smothered with cheese. 

Enchilada Meatball Bake

Meatballs are such a versatile little treat, I mean if you don’t believe me just check out some of the different things I’ve done with them in my kitchen! Today I’m introducing some sizzling jalapeno, a rich vibrant enchilada sauce, and a meatball made using a combination of pork and beef. It’s all topped off with even more sauce and ooey gooey melted cheese.

Do you guys love meatballs as much as I do? Well if that answer is anything other than yes then just wait till you try this recipe, you’ll be converted. All that rich sauce makes it feel as if you’re truly biting into an enchilada with perfectly melted cheese and perfectly moist meatballs. This recipe is by no means authentic, but it sure is drool worthy.

What Is Enchilada Sauce?

Enchilada sauce is a staple in Mexican cooking. It’s full of well developed smokey flavor, a hint of heat, and is so simple to pour over any dish you want to add a little oomph to. Today I used store bought for the sake of time, but if you’d like to go home made I must insist you try this with my scrumptious Enchilada Sauce recipe.

Ingredients In Enchilada Meatball Bake

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Meatballs

• Beef & pork – We’re using a combination of these 2 meats today to ensure a juicy flavorful meatball.
• Enchilada sauce – We’re using store bought today, you can find it in the international aisle of your grocery store or you can follow the link in the section above to make your own.
• Jalapeno – This is a must in my opinion, but if you’d rather not eat anything too spicy feel free to omit it.
• Garlic – Fresh and minced. If jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Herbs – Fresh oregano and cilantro chopped up fine.
• Onion – We’re just using chopped green onion for a nice sweet mellow onion flavor today.
• Breadcrumbs – I used store bought panko breadcrumbs today. It’ll absorb tons of flavor and is the best option if you’re not using fresh crumbs.
• Seasoning – Salt and pepper to taste.

Bake

• Enchilada sauce – We’re using another entire can for our bake.
• Cheese – Monterey Jack shredded fresh.

Additional Toppings

• Veggies – Avocado, tomatoes, more jalapeños.
• Herbs – Cilantro and green onion.
• Condiments – Salsa and sour cream.

How To Make Enchilada Meatball Bake

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Preheat your oven: Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
2. Form the meatballs: In a large bowl add all the meatball ingredients and mix well using your clean hands. Shape the meat mixture into balls around the size of a golf ball. You should get around 30 meatballs.
3. Bake the meatballs: Place the meatballs onto the prepared baking sheet and bake for 30 minutes until golden brown. In a large skillet or a casserole dish, pour the enchilada sauce over the entire bottom. Sprinkle with about half of the cheese. Place the meatballs over the sauce then top with the remaining cheese. Bake the casserole for another 20 minutes until the cheese melts and starts to brown on top.
4. Garnish and Serve: Sprinkle with the optional toppings, if preferred.

How Else Can I Make Enchilada Meatballs?

Frying

Alternatively you can fry these meatballs in a large skillet until brown all over. Do not remove them from the skillet, simply pour the sauce over them then top with cheese, then place in the oven and bake for 20 minutes as specified. This will turn this recipe into a one pot dish.

If you choose to fry these meatballs you will want to place them formed and raw in the fridge for 1 hour before frying, this will ensure they retain their shape while cooking.

What Else Can I Use In My Enchilada Meatball Bake?

There’s lots of different ingredients you can have fun with, so let’s get into them.

Meat

• Turkey
• Chicken
• Lamb

You can even combine these ground meats to create an interesting flavor and texture combination!

Veggies

• Zucchini
• Mushrooms
• Carrot
• Celery
• Diced onion

Cheese

• Cheddar
• Mozzarella
• Gouda
• Provolone

How Can I Serve Enchilada Meatballs?

But what I love about these meatballs is the multiple ways you can serve them!

• You can literally make enchiladas with them, instead of using chicken or beef.
• Stuff them in tortillas and have them as tacos.
• Use them as a dip with some crispy nachos
• Serve them over fluffy rice.
• Simply eat them just like that out of the pan and used some bread to soak up that cheesy enchilada sauce.

What To Serve With Enchilada Meatball Bake

I mean I like to eat this dish right out of the pan as stated above, but if you’d rather turn this into a full meal, here’s some delicious accompaniments!

• Black Bean Corn and Avocado Salad
• Summer Salad With Herbed Ricotta And Balsamic Vinaigrette 
• Polenta
• Mexican Street Corn Salad
• Italian Roasted Mushrooms And Veggies

Storing Leftover Enchilada Meatball Bake

In an airtight container these meatballs will keep for up to 3 – 4 days in the fridge. To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months.

When ready to eat allow these meatballs to thaw overnight in the fridge and pop them in your rolls and follow the instructions above to finish the dish.

More Delicious Meatball Recipes To Try:

• Chimichurri Meatballs
• Greek Meatballs
• Sweet and Spicy Korean Meatballs
• Dutch Meatballs
• Stout Meatballs with BBQ Sauce
• Porcupine Meatballs
• Firecracker Meatballs
• Meatball Parmesan

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

Enchilada Meatball Bake

4.89 from 18 votes

Prep: 15 mins

Cook: 50 mins

Total: 1 hr 5 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

This Enchilada Meatball Bake encompasses everything you know and love about enchiladas. These enchilada meatballs are made with pork and beef, baked to perfection in an enchilada sauce and smothered with cheese. 

Ingredients

For Meatballs

• 3/4 lb ground pork
• 3/4 lb ground beef
• 10 oz enchilada sauce (10 oz can)
• 1 jalapeno chopped
• 2 cloves garlic minced
• 1/2 cup cilantro fresh, chopped
• 1 tbsp oregano fresh, chopped (dried oregano can be used as well)
• 5 green onions chopped
• 1 cup breadcrumbs (I used Panko)
• salt and pepper to taste

For the Bake

• 10 oz enchilada sauce (10 oz can)
• 1 1/2 cups Monterey Jack cheese shredded

Optional Toppings

• cilantro
• green onions
• jalapenos
• tomatoes
• avocados
• salsa
• sour cream

US Customary - Metric

Instructions

• Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
• In a large bowl add all the meatball ingredients and mix well using your clean hands. Shape the meat mixture into balls around the size of a golf ball. You should get around 30 meatballs.
• Place the meatballs onto the prepared baking sheet and bake for 30 minutes until golden brown.
• In a large skillet or a casserole dish, pour the enchilada sauce over the entire bottom. Sprinkle with about half of the cheese. Place the meatballs over the sauce then top with the remaining cheese.
• Bake the casserole for another 20 minutes until the cheese melts and starts to brown on top.
• Sprinkle with the optional toppings, if preferred.

Video

Recipe Notes

Before making your meatballs, you can place the meatball mixture in the fridge for 1 hour to up to a day. This will help the meatballs hold their shape while cooking. Since I baked these, I wasn't afraid of them losing shape, but if you choose to fry them instead, you might want to refrigerate the meat first for about an hour.

Alternatively you can fry these meatballs in a large skillet until brown all over. Do not remove them from the skillet, simply pour the sauce over them then top with cheese, then place in the oven and bake for 20 minutes as specified. This will turn this recipe into a one pot dish.

There are multiple ways of serving these meatballs. You can serve them as they are as an appetizer. You can make tacos with them and top them with your favorite taco toppings. Serve them over rice, or make enchiladas with them. 

In an airtight container these meatballs will keep for up to 3 – 4 days in the fridge. To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months.

When ready to eat allow these meatballs to thaw overnight in the fridge and pop them in your rolls and follow the instructions above to finish the dish.

Nutritional information assumes about 5 meatballs and sauce per serving, no mashed potatoes.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 471kcal (24%)Carbohydrates: 22g (7%)Protein: 32g (64%)Fat: 27g (42%)Saturated Fat: 12g (75%)Cholesterol: 102mg (34%)Sodium: 1174mg (51%)Potassium: 447mg (13%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 1075IU (22%)Vitamin C: 7.6mg (9%)Calcium: 281mg (28%)Iron: 3.9mg (22%)

Course:Main Course

Cuisine:American, Mexican

Keyword:enchilada meatballs, meatballs, mexican food

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!