Enchilada Meatballs: Cheesy, Saucy Tex-Mex Comfort

Enchilada meatballs

• 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 (use less for milder heat)
• ½ cup chopped fresh cilantro (plus more to garnish)
• 1 teaspoon minced garlic
• ½ teaspoon Kosher salt
• ½ teaspoon ground black pepper
• Non‑stick baking spray for the baking pan

Enchilada meatball bake

• 1 (14‑ounce) can enchilada sauce (homemade or store‑bought)
• 1 ½ cups shredded Monterey Jack cheese
• Chopped fresh parsley or cilantro for garnish (optional)

Step-by-Step Instructions

Prep the pan and oven

1. Preheat the oven to 375°F (180°C).
2. Lightly grease a large baking dish with non‑stick baking spray. Choose a pan large enough to hold 22–25 meatballs in a single layer.

Make the enchilada meatballs

3. In a large mixing bowl, combine the ground beef, ground pork, eggs, panko, 3 tablespoons enchilada sauce, cayenne pepper, chopped cilantro, minced garlic, salt, and black pepper.
4. Using clean hands or a sturdy spoon, mix gently until everything is evenly distributed. Try not to over‑work the meat so the meatballs stay tender.
5. Scoop out about 1 tablespoon of the mixture for each meatball and roll between your palms to form smooth balls. You should get roughly 22–25 meatballs.
6. Arrange the meatballs in the prepared baking dish in a single layer with a little space between each one.

Par-bake the meatballs

7. Place the dish in the preheated oven and bake for 10 minutes. This step sets the meatballs and starts browning the outside so they hold up well in the sauce.

Turn it into an enchilada meatball bake

8. Carefully remove the pan from the oven. Pour the 14 ounces of enchilada sauce evenly over and around the meatballs, making sure they’re mostly coated.
9. Sprinkle the shredded Monterey Jack cheese evenly over the top.
10. Return the dish to the oven and bake for another 20 minutes, or until the meatballs are cooked through (internal temperature about 165°F / 74°C), the sauce is bubbling, and the cheese is fully melted and lightly golden.

Finish and serve

11. Remove the casserole from the oven and let it rest for a few minutes to thicken slightly.
12. Garnish with extra chopped cilantro or parsley if you like, then serve hot over rice, with warm tortillas, or alongside beans and a simple salad.
    
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