Recipe: Enchilada Meatballs

This recipe for Enchilada Meatballs… is a Mexican take on a meatball. Served over rice… sprinkled with cheese and chopped green onions and topped off with a dollop of sour cream.. this quick an deasy recipe is sure to please even the pickiest eater.
The meatballs are made in a similar way as you would make Italian meatballs… except the seasonings are Mexican flavors… the sauce is simply enchilada sauce.

From start to finish.. you can make these and have them on the table in 30 minutes… the meatballs are baked.. so while they’re baking … you can even clean-up.

TIPS

Using lean ground beef and baking these, make these a pretty low-fat meal… believe me.. you won’t miss the frying oil.

You can use a homemade enchilada sauce or purchased one.. for my recipe for Enchilada Sauce... click the link... it's quick and easy and oh so good!

I chopped the onion and the garlic together in my mini chopper… this way the onion and garlic are well mixed and finely chopped.

I served this with shredded cheddar cheese… shredded Monterey Jack would also be good.

The seasonings are Taco seasonings… you can use a packet you purchase.. or use my recipe… it really is easy and you can control the heat and the salt.

I served these over white rice… any kind you prefer.

I hope you try these!






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Recipe: Enchilada Meatballs

All you need:

1 lb. lean ground beef
1 egg
Dash of milk
1 cup finely chopped onions
1 clove garlic, finely chopped
¼ cup finely chopped fresh parsley
1 packet Taco Seasoning or 3 tablespoons of my homemade Taco Seasoning
½ cup plain bread crumbs
¼ teaspoon pepper
Enchilada Sauce or large can commercially made sauce
Shredded Cheddar or Monterey Jack Cheese
¼ cup chopped green onions (white and green parts)
Sour Cream
White Rice

All you need to do:

Preheat oven to 400 degrees F.

In a medium bowl, mix the beef, egg, milk, onions, garlic, parsley, Taco Seasoning, bread crumbs and pepper.

Roll meat mixture into 1 ½ inch in diameter balls.

Line a baking sheet with non-stick foil.

Place the meatballs on the foil and bake at 400 degrees F for 20-22 minutes.

When the meatballs are done, place them in a large microwaveable dish, pour the enchilada sauce over them and microwave at 50% for about 5-10 minutes.

Serve over rice with garnishes.