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.

Course Main Course

Cuisine American, Mexican

Keyword easy meatball recipe, enchilada sauce, meatballs in sauce, meatballs with enchilada sauce recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 403kcal

Author Robin Miller

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).

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