Meatballs in Enchilada Sauce
These juicy meatballs are scented with taco seasoning, roasted until caramelized, and then simmered in a robust enchilada sauce. Add a blanket of Monterey jack cheese and you have one incredible, crowd-pleasing meal.
There’s so much flavor in these meatballs! They’re seasoned with store-bought taco seasoning, so they’re brimming with chili powder, cumin, onion, garlic, paprika, and other seasonings. You can choose regular, spicy, or reduced-sodium and make them however you want. We also add panko bread crumbs (regular or gluten-free) and an egg to make sure the meatballs stay extra moist when roasting. You will love these!
I used ground beef, but you can make these meatballs with poultry too. If desired, swap in an equal amount of ground chicken or ground turkey for an equally delicious dish!
I used store-bought red enchilada sauce – because I love it! Don’t relegate enchilada sauce to enchiladas; it’s got tons of flavor and makes an excellent sauce for all kinds of dishes. I chose mild red enchilada sauce here, but you can choose hot, and even green enchilada sauce if desired.
Rotel tomatoes add great depth to the sauce. Rotel tomatoes are diced tomatoes with green chilies. You can use original, mild, or hot. You can also try their different varieties, such as tomatoes with lime juice and cilantro, or tomatoes with habaneros.
How should you serve your meatballs? I served the meatballs and sauce over fluffy rice to round out the meal. You’ll definitely want something to soak up that amazing sauce. Choose your favorite grain or mashed potatoes if desired.
What should you serve with you meatballs? If you serve the meatballs and sauce over rice or another grain (or mashed potatoes), you need little else! I suggest a steamed green veggie on the side, or mixed green salad.
Meatballs in Enchilada Sauce
Ingredients
- 1 pound lean ground beef
- 1/4 cup panko bread crumbs, regular or or gluten-free
- 1 large egg
- 1- ounce packet, 3 tablespoons taco seasoning of choice
- 10- ounce can enchilada sauce, regular or hot
- 10- ounce can Rotel tomatoes of choice
- Salt and ground black pepper
- 1 1/2 cups shredded Monterey jack cheese, or Mexican cheese blend
- Chopped fresh cilantro for serving
- Chopped green onions for serving
- Cooked rice for serving, optional
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the beef, panko, egg, and taco seasoning. Mix well and shape the mixture into 12 to 16 meatballs. Transfer the meatballs to the prepared pan and roast for 15 to 20 minutes, until browned and cooked through.
- In a large skillet or saucepan, combine the enchilada sauce and Rotel tomatoes. Set the pan over medium heat and bring to a simmer. Simmer for 5 minutes (or until the meatballs finish cooking). Add the roasted meatballs to the sauce and return to a simmer. Simmer for 5 minutes. Season the sauce with salt and black pepper.
- Top the meatballs with the cheese and remove the pan from the heat. If desired, place the pan under the broiler to get the cheese bubbly.
- Top with cilantro and green onions and serve over rice (if using).