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