Baked Cheese Enchilada Meatballs
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Baked Cheese Enchilada Meatballs with a touch of chili and cheese. Flavored with cilantro, they can be mixed with anything from pasta to rice bowl. Cheesy, saucy and tender, they are easy and fast to make from scratch and ready within 30 minutes.
Baked Cheese Enchilada Meatballs
Baked Cheese Enchilada Meatballs are a fun twist on two classic dishes. They’re cheesy, hearty, and perfect for an easy dinner or potluck. This recipe keeps things simple while delivering plenty of flavor.
Equipment
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Meatballs
- ground beef
- smoked paprika or regular paprika
- green chilis minced, or 2 ounces canned
- eggs
- panko breadcrumbs
- cilantro, chopped
- sweet corn
For baking
- cheddar cheese
- enchilada sauce
PMc says:
These meatballs combine the comfort of enchiladas with the heartiness of meatballs. One helpful tip is to spray the baking dish with non-stick spray before adding the sauce. It keeps cleanup easier and prevents the cheese from sticking.
Baked Cheese Enchilada Meatballs Cooking Tips
Make sure the meatballs are evenly sized for consistent cooking. Using a cookie scoop helps.
Don’t skip covering the dish with foil while baking. It keeps the meatballs from drying out and allows them to cook evenly.
Let the dish rest for a few minutes after baking. This helps the cheese set and makes serving easier.
Baked Cheese Enchilada Meatballs FAQs
- Can I make these ahead of time? Yes, you can prep the meatballs and sauce a day in advance. Store them separately in the fridge, then assemble and bake when ready.
- Do I need to pre-cook the meatballs? No, the meatballs bake right in the sauce, keeping them moist and flavorful.
- Can I freeze leftovers? Absolutely. Let them cool, then freeze in an airtight container. Reheat in the oven or microwave.
Conclusion
Baked Cheese Enchilada Meatballs are perfect for busy nights or casual gatherings. They’re easy to make, full of flavor, and always a hit. Give them a try and enjoy a simple dinner that everyone will appreciate.
Baked Cheese Enchilada Meatballs
Ingredients
Meatballs
- 1 and ½ lb ground beef 680 g
- 1 tablespoon smoked paprika or regular paprika
- 2 medium green chilis minced, or 2 ounces canned
- 2 medium eggs
- ¾ cup panko breadcrumbs 1.58 oz | 45 g
- ¼ cup cilantro chopped
- ¼ cup sweet corn washed and drained (1.44 oz | 41 g)
For baking
- 14 oz enchilada sauce 396 g
- 1 and ½ cups cheddar cheese shredded 12.45 oz | 353 g
Instructions
- Preheat the oven to 400 F | 200 C and spray a 9×13 inch baking dish with oil.
- In a large bowl, add all the ingredients and mix with your hand. Don’t overmix.1 and ½ lb ground beef, 1 tablespoon smoked paprika, 2 medium green chilis, 2 medium eggs, ¾ cup panko breadcrumbs, ¼ cup cilantro, ¼ cup sweet corn
- Use 1.5 to 2 tablespoon spring-release scoop to roll the balls and place in the baking dish. Cover and bake in the middle of the oven for 10 minutes.
- Add enchilada sauce around the meatballs. Sprinkle cheese on top and bake, uncovered for another 15 minutes.14 oz enchilada sauce, 1 and ½ cups cheddar cheese
- Remove and serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.