Enchilada Meatballs

A special twist on traditional potluck meatballs, these enchilada meatballs are a creative way to serve a protein-packed meal and get that Tex-Mex flavor we all love and crave. They’re made with cornbread (or corn muffin) mix, taco seasoning and a few other key ingredients, ensuring tender, flavorful results that hold together exceptionally well. When it comes to satisfying that craving, these enchilada meatballs hit the spot.

Ingredients for Enchilada Meatballs

• Cornbread/muffin mix: You’ll be using two packages of mix for this recipe, insuring a nice, moist meatball that holds together well.
• Taco seasoning: You can use reduced-sodium taco seasoning, or you can make your own homemade taco seasoning if you have the seasonings on hand. The difference is worth the bit of extra effort.
• Eggs: You’ll be using two large eggs, just lightly beaten.
• Enchilada sauce: You’ll be using enchilada sauce for making the meatballs, as well as for the sauce they’ll cook in.
• Ground beef: This recipe calls for lean ground beef, but you can feel free to use any type of ground beef you prefer.
• Salsa: Choose your favorite salsa, or make your own homemade salsa.
• Green chiles: You’ll be chopping green chiles to add to the sauce, which will give the meatballs a nice bite.
• Mexican cheese blend: This cheese blend adds a nice Tex-Mex flavor and that perfect gooey, cheesy consistency to this enchilada meatballs recipe.

Directions

Step 1: Bake the muffin mix

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Preheat the oven to 400°F. Prepare and bake the cornbread or muffin mix according to the package directions. Let it cool completely, then crumble it into a large bowl.

Step 2: Combine the meatball ingredients

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Add one envelope of taco seasoning, the eggs, 1-1/2 cups of enchilada sauce and the meat to the bowl of crumbled muffin mix, then mix it all together lightly but thoroughly.

Step 3: Form and bake the meatballs

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Next, shape the mixture into 1-1/2-inch balls. Place the meatballs on greased racks set atop 15x10x1-inch baking pans lined with foil. Bake the meatballs till they’re lightly browned, 10 to 12 minutes. Place the meatballs in a 5- or 6-quart slow cooker.

Step 4: Make the enchilada marinade

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In a small bowl, combine the remaining enchilada sauce, salsa, chiles, 1/2 cup of cheese and remaining envelope of taco seasoning.

Step 5: Combine the sauce and meatballs

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Pour this enchilada mixture over the meatballs, then sprinkle with the remaining cheese. Cook, covered, on low until the meatballs are cooked through, about three hours.

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Enchilada Meatball Variations

• Swap out the meat: You can use any ground meat of your choice here, such as ground turkey, chicken or even pork.
• Make it vegetarian: Instead of meat, use beans. Create black bean balls using all the above ingredients and steps, but sub out the meat for black beans.
• Add sour cream: Plop a dollop of sour cream on top of your bowl of enchilada meatballs, and dice up some cilantro to sprinkle over the top of the sour cream for a garnish.

How to Store Enchilada Meatballs

To store the meatballs, keep them right in the enchilada sauce you cooked them in, put a top on the slow cooker and place them in the fridge. If you’d prefer, you can also store them in any airtight container, just keep the sauce with them, as they’ll continue to soak up the juicy flavors—plus, this way, they won’t even have a chance of drying out.

How long do enchilada meatballs last?

If they’re stored properly, they’ll last three to five days. You can also freeze them by placing them in a freezer safe, airtight container or bag. In the freezer, they’ll last up to three months.

Enchilada Meatball Tips

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How do I make meatball enchiladas into a meal?

Play into the Tex-Mex flavor of the meatballs and turn this into a meal. Serve them with crunchy corn chips, homemade guacamole and a side of savory corn salad.

How do I tell if the meat is cooked all the way through?

Because you’re using ground beef in this recipe and it’s being cooked twice, this isn’t something you really need to worry about. To test, simply split one open. If they’re too pink for your taste, continue cooking.

How do I transport these meatballs to an event?

If you’re making these to share, your best bet is to transfer them in a spill-proof container that includes a top that properly secures. You’ll want to transfer them in the enchilada sauce mix, so a secure top is key.