Enchilada Meatballs

By Lauren MiyashiroPublished: Sep 7, 2018

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There are a thousand reasons why we love enchilada sauce (enchilada lasagna, tamale pie, and burrito butternut squash boats to name a few), but these meatballs are something very special. Deputy Editor Lindsay Funston says they might be her favorite meatball EVER.

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Yields:: 4 serving(s)
Prep Time:: 15 mins
Total Time:: 50 mins

Ingredients

1 lb.
grass fed organic ground beef

grass fed organic ground beef
1/2 c.
bread crumbs
1
egg
2
cloves garlic, minced
2 tbsp.
freshly chopped cilantro, plus more for garnish
1 tsp.
chili powder
1/2 tsp.
ground cumin
1/2 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
2 tbsp.
extra-virgin olive oil
1
small onion, chopped
1
jalapeño, minced
1
(19-oz.) can enchilada sauce
1/2
(15-oz.) can black beans, drained
1 c.
sweet corn
1 c.
shredded cheddar
1 c.
Monterey jack
1
avocado, sliced
Tortillas, for serving (optional)
Sour cream, for serving (optional)

Directions

1. Step 1Preheat oven to 375°. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2” in diameter.
2. Step 2In a large skillet over medium heat, heat 1 tablespoon oil. Add meatballs and cook to an internal temperature of 145°, about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce.
3. Step 3 Add remaining 1 tablespoon olive oil to skillet. Add onion and jalapeño and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans, and corn and bring mixture to a simmer.
4. Step 4 Return meatballs to skillet, tossing them in sauce. Top meatballs with cheeses and bake until beef is cooked through and cheeses are melty, about 15 minutes more.
5. Step 5 Garnish skillet with avocado and more cilantro. Serve with warmed tortillas and sour cream.