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Cheesy Enchilada-Style Meatballs
Add these saucy, melty, flavor-packed enchilada-style meatballs to your menu this week!
They are absolutely incredible!
Excellent game day party food, but equally great for family dinner or meal prep. They are cozy and warm, with just the right amount of melty cheese. All the things we’re currently craving as the weather cools down.
Rather than the regular marinara-slathered meatballs we all know and love, I decided to try bathing these little babies in delicious bubbly red enchilada sauce!
OH WOW! They are phenomenal! Enjoy them as part of a meal (think: nestled on top of some brown rice/cauliflower rice, then sprinkled with your favorite taco-type toppings) OR set out the whole skillet and allow everyone to use toothpicks to serve as an appetizer or party food!
I’m so excited for you to try these!
We’re asked quite often about enchilada sauce. There are several great brands popping up these days offering healthier premade sauce options. Currently, I’m loving the Siete brand.
Enchilada sauce should only contain a few simple ingredients such as tomato sauce, vinegar, spices, herbs, garlic, and onions. We definitely want to AVOID sugar, dyes, and oils like canola oil or vegetable oil. So, be sure to flip those jars around and read the labels.
Rachel’s Easy Homemade Enchilada Sauce:
Ingredients:
- 2 Tbsps avocado oil
- 2 Tbsps all-purpose gluten-free flour
- 3 Tbsps chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano (dried)
- 2 Tbsps tomato paste
- 2 cups chicken broth
- 1/4 tsp sea salt
Instructions for Homemade Enchilada Sauce:
In a saucepan over medium heat, drizzle in the avocado oil. Then add your flour and cook, whisking constantly for one minute. Reduce the heat to medium-low.
Add in the chili powder, garlic powder, cumin, oregano, and tomato paste. Cook, whisking continuously for one minute.
Gradually pour in the broth, constantly whisking until no lumps remain. Increase the heat to medium and bring to a simmer. Lower the heat to medium-low, uncovered, and whisk occasionally until thickened for about 12 to 15 minutes. Remove from heat and add salt to taste. Once cool, store in a jar (refrigerate) until ready to use. Enjoy!
âž¡ï¸ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I recommend storing these in the fridge for 3-4 days max.
âž¡ï¸How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
1 cup of whole rolled oats equals about a half cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible. Do not overprocess.
Store unused oat flour in an airtight container for up to a month.
4 servings
Meatball Ingredients:
- 1 lb lean ground beef
- 1/4 cup oat flour
- 1 large egg
- 1/4 cup grated parmesan cheese
- 3/4 cup grated cheddar cheese, divided
- 2 Tbsps homemade taco seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 x 12 oz jar red enchilada sauce or 1-1/2 cup homemade enchilada sauce
Toppings:
- fresh cilantro or basil leaves, sliced jalapeno, lime wedges, chopped avocado, or sliced cherry tomatoes
Meatball Instructions:
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
In a large bowl, add the first 10 ingredients. Only use half of the cheddar cheese in the meatballs, reserving half to top them later.
Stir thoroughly to combine everything well, then use your clean hands to shape into 14-16 small even meatballs. Place your meatballs on the prepared sheet pan.
Bake for 20-22 minutes, or until just cooked through.
Meanwhile, spread a quarter of your enchilada sauce in the bottom of an oven-safe skillet. Once the meatballs are done, transfer them into the sauce. Pour over the remaining sauce, then top with the remaining cheddar cheese.
Bake at 400 degrees f. for about 10-12 minutes, or until the sauce is bubbly and your cheese is melty and golden on top.
Serve with toppings of choice and enjoy!
â¤ï¸Rachel
Ingredients
- 1 lb lean ground beef
- 1/4 cup oat flour
- 1 large egg
- 1/4 cup grated parmesan cheese
- 3/4 cup grated cheddar cheese, divided
- 2 Tbsps homemade taco seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 x 12 oz jar red enchilada sauce or 1-1/2 cup homemade enchilada sauce
Toppings:
- fresh cilantro or basil leaves, sliced jalapeno, lime wedges, chopped avocado, or sliced cherry tomatoes
Instructions
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- In a large bowl, add the first 10 ingredients. Only use half of the cheddar cheese in the meatballs, reserving half to top them later. Stir thoroughly to combine everything well, then use your clean hands to shape into 14-16 small even meatballs. Place your meatballs on the prepared sheet pan.
- Bake for 20-22 minutes, or until just cooked through.
- Meanwhile, spread a quarter of your enchilada sauce in the bottom of an oven-safe skillet. Once the meatballs are done, transfer them into the sauce. Pour over the remaining sauce, then top with the remaining cheddar cheese.
- Bake at 400 degrees f. for about 10-12 minutes, or until the sauce is bubbly and your cheese is melty and golden on top.
- Serve with toppings of choice and enjoy!
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