Baked Enchilada Meatballs

Another recipe from Jennifer at Carlsbad Cravings. The recipe for cilantro lime rice is below - a sure-fire go together with the meatballs!

Ingredients

Meatballs

Baked Enchilada Meatballs

  • 1 egg
  • 11 Ritz or saltine crackers, crushed (may sub ½ cup panko bread crumbs with a pinch of salt)
  • 3 Tbs minced green onions
  • 3 Tbs minced fresh cilantro
  • 2 Tbs milk
  • 1 1/2 Tsp chili powder
  • 1 Tsp garlic powder
  • 1/2 Tsp EACH ground cumin, smoked paprika, dried oregano, salt, pepper
  • 1 Lb lean ground beef

Enchilada Sauce (May sub 2 cups store-bought, also I've upped the spices here, see CarlsbadCRAVINGS for original.)

  • 3 tablespoons all-purpose flour
  • 4 tablespoons chili powder
  • 2 tsp EACH ground cumin, garlic powder, onion powder, ground coriander
  • 1 tsp EACH smoked paprika, salt, dried oregano
  • 1/4 teaspoon cayenne pepper, optional for spicier sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil or other neutral oil
  • 1/4 cup tomato paste
  • 3 cups reduced-sodium chicken broth
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons sugar
  • a large pinch of cinnamon
  • 1½  teaspoons apple cider vinegar

Toppings (Pick your favorites!)

  • 3/4 cup combo of shredded cheddar and Monterrey cheese (or all cheddar)
  • Cilantro
  • Jalapenos
  • Tomatoes
  • Olives
  • Sour cream
  • Guacamole
  • Lime wedges

What to do with the ingredients...

Make the Meatballs

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil (optional for easy cleanup) and top with an oven-safe baking rack. Spray the rack lightly with cooking spray; set aside.
  2. Whisk all of the meatball ingredients together EXCEPT the beef in a large bowl. Add the beef and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).
  3. Scoop the meat mixture using a 1 tablespoon cookie dough scoop (or a heaping 1 tablespoon), then gently roll them into balls, but don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared baking sheet without touching, you should have about 30.
  4. Transfer the baking sheet to the oven and bake at 400 degrees F for 12 minutes (they won’t be quite done at this point). Meanwhile…

Make the Enchilada Sauce

  1. Whisk the flour and all seasoning together in a small bowl (chili powder through optional cayenne pepper); set aside.
  2. Melt the butter in the oil in a large braiser, cast iron skillet or oven safe skillet over medium heat. Whisk in the flour mixture and cook, while whisking, for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.
  3. Reduce the heat to low. Gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.
  4. Bring the sauce to a simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken a little when baked. Remove from heat and stir in the apple cider vinegar.

Combine and Bake

  1. Transfer the seared meatballs to the enchilada sauce and turn to coat. Spread into an even layer then top with the cheese. Bake for 8-12 minutes more or until the meatballs are cooked to an internal tempreature of 160 degrees F on an instant-read thermometer and the cheese is melted.
  2. Delicious served over plain rice, cilantro lime rice or cauliflower rice along with desired toppings.

 


 

Cilantro Lime Rice

Ingredients

  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 1 cup long-grain white rice
  • ½ Tsp kosher salt
  • 1 ½ cup water or broth
  • 1 lime, zested and juiced (about 2 tablespoons juice)
  • ½ cup finely chopped cilantro

What to do with them...

  1. Rinse the rice in a fine mesh sieve until the water runs clear. Set aside.
  2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and saute for 30 seconds, until fragrant.
  3. Add the rice and salt, and stir the rice for a minute, lightly toasting it.
  4. Add the water, bring it to a boil, cover the pot, and reduce the heat to low. Simmer for 12 to 15 minutes, until the water is absorbed and the rice is tender.
  5. Remove the pot from heat (keep it covered) and let it steam for an additional 10 minutes.
  6. Add the lime juice, lime zest, and chopped cilantro. Stir everything together and serve immediately!