Enchilada Meatballs
Course: Dinner, Main DishCuisine: FusionDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
1 lb. 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
- Preheat 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.
- In 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.
- 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.
- 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.
- Garnish skillet with avocado and more cilantro. Serve with warmed tortillas and sour cream.
