Baked Enchilada Meatballs Recipe
Get ready for a flavor-packed dinner experience with Baked Enchilada Meatballs. These tender, cheesy meatballs are bathed in a blanket of zesty red enchilada sauce and sprinkled with green chiles and scallion tops, all nestled over a bed of fluffy white rice. The result is a dish that’s wonderfully satisfying, just spicy enough, and guaranteed to bring a smile to anyone at your table. I absolutely love how this recipe brings together the comforting homeyness of meatballs with the bold, vibrant tastes of classic enchiladas—it’s creative, family-friendly, and pure dinnertime joy!
Ingredients You’ll Need
The beauty of Baked Enchilada Meatballs is that they require simple, everyday ingredients that each shine in their own way. From the spices to the cheese, everything in this list is chosen to ensure maximum flavor, tenderness, and color in every bite.
- Extra virgin olive oil (4 tablespoons): Adds richness and helps sauté the aromatics for deep flavor.
- Fresh jalapeno (½, minced, about 1 ½ tablespoons): Brings a subtle, fresh heat—remove seeds for less spice.
- Scallions, whites only (½ cup diced): Give gentle onion flavor and beautiful flecks of color, save the tops for garnish!
- Fresh garlic (2 teaspoons, minced): Guarantees a delicious, savory aroma throughout the meatballs.
- Red enchilada sauce (1 10-ounce can, plus 2 more 10-ounce cans): The heart of enchilada flavor—use store-bought or homemade if you’re feeling ambitious.
- Yellow corn meal (½ cup): Contributes authentic texture and subtle sweetness that’s classic in Southwestern cooking.
- Whole milk (¼ cup): Moistens the corn meal and adds creaminess to the mix.
- Plain bread crumbs (½ cup): Help bind the meatballs and keep them delightfully tender.
- 80/20 ground beef (2 pounds): The ideal fat ratio for juicy meatballs that hold their shape.
- Fresh cilantro (3 tablespoons, minced): Brightens the entire dish with its signature herby punch.
- Eggs (2 whole): The essential binders that bring everything together.
- Kosher salt (1 teaspoon): Balances and elevates all those robust flavors.
- Freshly ground black pepper (½ teaspoon): Adds a gentle background warmth.
- Ground cumin (½ teaspoon): Gives an earthy, smoky hint essential to enchilada recipes.
- Ground coriander (½ teaspoon): Bright, citrusy notes that play beautifully with the other spices.
- Monterey Jack cheese, finely shredded (1 cup plus 2 cups): Goes in the meatballs and over the top, making these rich and gooey.
- Cooked white rice (4 cups): Fluffy, neutral, and perfect for absorbing all the saucy goodness.
- Diced green chiles (4 ounces): Offer mild, tangy heat that complements the enchilada sauce.
- Scallion tops (reserved, diced): A fresh finish that gives a pop of color and crunch before serving.
How to Make Baked Enchilada Meatballs
Step 1: Prep the Oven
Begin by preheating your oven to 375 degrees F. Having your oven hot and ready is key, as you’ll want to bake the meatballs as soon as they’re formed—this keeps them extra juicy and ensures that golden crust forms perfectly.
Step 2: Sauté Aromatics
In a medium sauté pan, warm up the olive oil over medium-low heat. Add in your minced jalapeno, diced scallion whites, and garlic. Sauté gently for 2 to 3 minutes until the scallions and jalapeno begin to soften and everything smells irresistible. This quick sauté brings out all those mellow, sweet and spicy flavors that make a difference in the finished meatballs.
Step 3: Add Enchilada Sauce and Corn Meal
Pour in one 10-ounce can of enchilada sauce, bump up the heat to medium-high, and bring everything to a quick boil. As soon as the sauce bubbles, remove the pan from heat and stir in the corn meal. Cover and let the mixture sit off the heat for five minutes—the corn meal will soak up all that spicy goodness and thicken beautifully.
Step 4: Cool and Combine the Binder
Uncover the corn meal mixture after five minutes. Stir in the milk and bread crumbs, then transfer the mixture to a plate or small pan to cool slightly in the fridge. This pasty mixture is what ensures every Baked Enchilada Meatball comes out perfectly moist—not dry!
Step 5: Make the Meatball Mixture
While the corn meal mixture cools, grab a large bowl. Combine the ground beef, chopped cilantro, eggs, kosher salt, pepper, cumin, coriander, and one cup of finely shredded Monterey Jack cheese. When your corn meal mixture is just warm (no longer hot), add it in and mix until everything is homogenous but do not overmix—gentle hands make tender meatballs.
Step 6: Scoop and Form Meatballs
Line a baking sheet with parchment. Using a one-ounce scoop, portion out 32 heaping meatballs onto your work surface. Dipping your scoop in water every few meatballs makes releasing them easier. Wet hands work wonders for gently rolling each scoop into a round shape, then transfer them to your prepared sheet tray.
Step 7: Bake the Meatballs
Bake the 32 meatballs in your preheated oven for 18 to 20 minutes. They should be cooked through but still moist and tender. While these bake, your kitchen will fill with the scents of spices, garlic, and savory beef—so tempting!
Step 8: Prepare the Rice
While the meatballs are baking, make sure you have your four cups of cooked white rice ready to go. You can use leftover rice, make a fresh batch, or even substitute brown rice if you’re feeling adventurous. Room-temperature rice works best here for easy layering.
Step 9: Layer Meatballs and Sauce
Leave your oven at 375 degrees F. Spray a casserole dish or a standard 9×13 pan with nonstick kitchen spray. Spread the cooked rice in an even layer on the bottom, then arrange the 32 Baked Enchilada Meatballs over the rice, nestling them in so every forkful gets a bit of meatball and rice.
Step 10: Top with Sauce, Chiles, and Cheese
Drizzle all but a quarter cup of the remaining enchilada sauce (totaling 20 ounces) over the meatballs. Scatter the green chiles evenly, then blanket the whole thing with two cups of shredded Monterey Jack cheese. Finish by drizzling the rest of the enchilada sauce on top so you get both saucy and cheesy pockets.
Step 11: Bake Until Bubbling
Cover the casserole dish and bake for 25 minutes or until everything is hot and the cheese is melted and gooey. If your rice, sauce, and meatballs all started out hot, you might need just 10–15 minutes; adjust as needed. Everything is fully cooked at this point, so you’re really just looking for bubbly, melty magic.
Step 12: Garnish and Serve
Dice up those saved scallion tops and scatter them over the cheesy, bubbling meatballs right before serving. The fresh green just makes the whole dish pop!
How to Serve Baked Enchilada Meatballs
Garnishes
The finishing touches really bring your Baked Enchilada Meatballs to life. Sprinkle loads of freshly cut scallion tops and perhaps a scatter of minced cilantro if you love extra herbiness. For a cooling element, a dollop of sour cream or a little sliced avocado on each portion can brighten up the hot, cheesy flavors. If you’re a heat seeker, pass around some extra jalapeno rings or your favorite hot sauce for drizzling.
Side Dishes
Serve your Baked Enchilada Meatballs with classic sides to round out the meal: try a simple green salad tossed with lime vinaigrette to cut the richness, or offer some seasoned black beans for extra heartiness. Warm tortillas—either flour or corn—are always welcome for scooping up sauce and stray meatballs. If you’re feeding a crowd, roasted vegetables add both color and balance.
Creative Ways to Present
For something playful, serve individual portions in small cast iron skillets or ramekins—everyone gets their own personal casserole! Turn leftovers into a delicious taco or burrito filling, or layer them into a spicy sub roll with extra cheese and a bit of sauce for a fun twist on a meatball sandwich. For a party, you could even serve the Baked Enchilada Meatballs on toothpicks as a crowd-pleasing appetizer with rice on the side.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Baked Enchilada Meatballs (lucky you!), simply let the casserole cool to room temperature. Transfer individual portions or the whole dish to airtight containers and refrigerate. Stored properly, the dish will stay fresh and flavorful for up to 4 days.
Freezing
These meatballs are perfect for freezing, too! Let everything cool completely, then portion into freezer-safe containers or bags, making sure the sauce covers the meatballs to prevent freezer burn. Freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, cover your portion with foil and bake in a 350 degree F oven for 20–30 minutes, or until heated through. For single servings, you can use the microwave on medium power to ensure everything warms evenly. If you find the rice has absorbed too much moisture, drizzle a little extra enchilada sauce or water before reheating to keep everything nice and saucy.
FAQs
Can I use turkey or chicken instead of beef in Baked Enchilada Meatballs?
Absolutely! This recipe is quite flexible—just swap in an equal amount of ground turkey or chicken. You may want to add a splash of olive oil to keep the meatballs extra moist, since poultry is usually leaner than beef.
How spicy are these Baked Enchilada Meatballs?
They’re mild to moderately spicy, thanks to the jalapeno and green chiles. If you like it hotter, leave in the jalapeno seeds or use a spicier enchilada sauce. For a milder version, use less jalapeno and opt for mild green chiles.
Is it possible to make Baked Enchilada Meatballs ahead of time?
Yes! You can form and bake the meatballs a day in advance, then assemble and bake the casserole when you’re ready to enjoy. This makes it perfect for entertaining or meal prepping busy weeknights.
What’s the best way to keep the meatballs tender?
Be careful not to overmix the meat or pack the meatballs too tightly. The binder (corn meal, bread crumbs, and milk) keeps them soft, and a light touch when forming always helps. Baking, rather than frying, also keeps them from drying out.
Can I use a different kind of cheese?
Monterey Jack melts beautifully and tastes lovely here, but you can substitute shredded cheddar, Colby Jack, or even pepper jack for extra kick. Mix and match based on what you have on hand or your favorite flavors!
Final Thoughts
I hope you’ll feel inspired to try Baked Enchilada Meatballs the next time you’re in the mood for a bold, comforting meal. It’s a definite crowd-pleaser, loaded with cheesy goodness and Southwest flair. Give it a whirl, make it your own, and watch it disappear at the table!
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Baked Enchilada Meatballs Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These Baked Enchilada Meatballs are a delicious twist on traditional meatballs, packed with Mexican flavors and baked to perfection. Juicy meatballs are nestled on a bed of rice, smothered in enchilada sauce, and topped with melted cheese.
Ingredients
Meatballs:
- 4 tablespoons extra virgin olive oil
- ½ fresh jalapeno, minced
- 1 bunch scallions, whites only diced
- 2 teaspoons finely minced fresh garlic
- 1 10-ounce can red enchilada sauce
- ½ cup yellow corn meal
- ¼ cup whole milk
- ½ cup plain bread crumbs
- 2 pounds 80/20 ground beef
- 3 tablespoons fresh cilantro, minced
- 2 whole eggs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup finely shredded Monterey Jack cheese
Other Ingredients:
- 4 cups cooked white rice
- 2 10-ounce cans red enchilada sauce
- 4 ounces diced green chiles
- 2 cups Monterey Jack cheese, shredded
- Scallion tops, diced for garnish
Instructions
- Preheat oven to 375 degrees F. In a saute pan, saute olive oil, jalapeno, scallion whites, and garlic. Add enchilada sauce, corn meal, milk, and bread crumbs. Refrigerate mixture.
- In a large bowl, combine ground beef, cilantro, eggs, salt, pepper, cumin, coriander, and Monterey Jack cheese. Add the cooled corn meal mixture and mix.
- Form meatballs, place on a sheet tray, and bake for 18-20 minutes.
- Prepare rice and place at the bottom of a casserole dish.
- Arrange meatballs over rice, drizzle with enchilada sauce, top with green chiles and Monterey Jack cheese.
- Bake covered at 375°F until heated through and cheese is melted, about 25 minutes.
- Sprinkle with scallion tops before serving.
Notes
- You can adjust the spice level by adding more or less jalapeno.
- Feel free to customize with your favorite toppings like sour cream or avocado.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg
Keywords: Baked Enchilada Meatballs, Enchilada Meatballs Recipe, Mexican Meatballs, Baked Meatballs, Enchilada Recipe
