These Baked Enchilada Meatballs are made with a juicy combination of pork and beef, then baked in a flavorful enchilada sauce, topped with melted cheese. They're perfect for weeknight dinners or even meal prepping for busy weeks.
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Meatballs are always a crowd favorite for our household. Some of our go-to meatball recipes are Instant Pot Hawaiian Meatballs, Instant Pot Homemade Swedish Meatballs, and these Crockpot Cranberry Meatballs.
Why you'll love this recipe
- Bursting with Flavor: A fusion of tangy enchilada sauce and tender meatballs creates a flavor-packed dish.
- Quick and Easy: Made with simple ingredients and ready in under 45 minutes.
- Crowd Pleaser: Perfect to serve at family dinners, friendly get-togethers, or game nights.
- Freezer-Friendly: Make a double batch, freeze, and reheat for future meals!
Ingredient List
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- ground beef
- ground pork
- large eggs
- plain panko bread crumbs
- enchilada sauce - I used homemade enchilada sauce, but you can also use your favorite store-bought sauce.
- cayenne pepper
- fresh cilantro
- minced garlic
- kosher salt
- ground black pepper
- shredded jack cheese
- fresh parsley
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- 14-inch x 10-inch casserole dish
- Grater
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 375°F/180°C. Grease or use non-stick baking spray on a large baking dish.
- Add ground beef, ground pork, eggs, bread crumbs, enchilada sauce, cayenne pepper, fresh cilantro, minced garlic, kosher salt, and black pepper to a bowl. Mix until combined.
- Use a 1 Tablespoon scoop to shape into 25 meatballs. Place them in the prepared baking dish. Bake for 10 minutes.
- After ten minutes of baking time, pour the enchilada sauce over the top and spread into an even layer.
- Top with the shredded cheese and return to the oven for 20 minutes.
- Garnish with fresh parsley before serving.
Eileen's Tips for Success
- Even Meatballs: Use a cookie scoop to ensure uniform meatballs for even cooking.
- Control Spice Level: Adjust the cayenne pepper to make the dish as mild or as spicy as you like.
- Don't Skip the Second Bake: Baking the meatballs with the sauce and cheese helps seal in all the flavors.
Frequently Asked Questions
Can I use only ground beef or pork?
Is this recipe freezer-friendly?
Variations
Want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein: Switch up the protein and use a combination of any of these: ground chicken, ground turkey, ground pork, or ground beef.
- Cheese Lovers: Use a mix of cheeses such as Monterey Jack, cheddar, or mozzarella.
- Sauce Swap: Try mole sauce or salsa verde instead of enchilada sauce for a flavor twist.
- Extra Spice: Add diced jalapeños or chili flakes for an extra kick.
Make-ahead, storage, and freezer tips
- Make-Ahead: Prep the meatball mixture and store it in the refrigerator for up to 24 hours before baking.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze the baked meatballs in sauce for up to 3 months. Thaw and reheat when needed.
Serving Suggestions
I like to serve these baked Mexican meatballs over a bed of Instant Pot Rice for a hearty and filling meal. And, if you ask my family, you can't have Mexican food without chips and guacamole or Instant Pot Queso.
Similar recipes
Looking for more enchilada recipes to make for your recipe? Don't miss these tasty recipes.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Enchilada Meatballs
Equipment
Ingredients
Instructions
- Preheat the oven to 375°F/180°C. Grease or use non-stick baking spray on a large baking dish.
- Add ¾ pound ground beef, ¾ pound ground pork, 2 large eggs, 1 cup plain panko bread crumbs, 3 Tablespoons enchilada sauce, 1 teaspoon cayenne pepper, ½ cup chopped fresh cilantro, 1 teaspoon minced garlic, ½ teaspoon kosher salt, and ½ teaspoon ground black peppern a large mixing bowl and combine ingredients.
- Form each meatball with 1 Tablespoon of the mixture. You will get 22-25 meatballs. Place the meatballs in the prepared baking dish. Bake in the preheated oven for 10 minutes
- Bake in the preheated oven for 10 minutes.
- After the minute bake, spread 1 (14) ounces enchilada sauce over the meatballs. Sprinkle 1 ½ cups Monterey jack cheese (shredded)on top. Bake in the preheated oven for 20 minutes.
- Remove the casserole from the oven. The sauce should be bubbly, and the cheese melted. Optional garnish with chopped fresh parsley . Ready to serve.
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