Baked Cheese Enchilada Meatballs

A dish of baked meatballs in a rich tomato sauce topped with melted cheese, garnished with cilantro, with a spoon resting on top.

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Baked Cheese Enchilada Meatballs

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.

Course dinner, entree, Main Course

Cuisine Mexican-inspired

Keyword baked cheese enchilada meatballs, baked cheese meatballs, enchiladas, meatballs, rice and beef meatballs

Prep Time 10

Cook Time 25

Servings servings

Calories 493kcal

Author Paula

Equipment

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 9x13 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