Enchilada Meatballs
A flavorful twist on classic meatballs, these Enchilada Meatballs are tender, juicy, and bursting with vibrant flavors of traditional enchiladas.
Ingredients
For the Meatballs
- 1 pound ground chicken or turkey (or beef if preferred) Use halal-friendly meat.
- 1 cup breadcrumbs (preferably panko) Panko adds extra texture.
- 1/2 cup grated cheese (like cheddar or mozzarella)
- 1 large egg
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Sauce
- 1 can (15 oz) enchilada sauce Make sure it's halal-friendly.
For Garnish
- Chopped fresh cilantro
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground meat, breadcrumbs, grated cheese, egg, cumin, chili powder, garlic powder, salt, and pepper. Mix until fully combined, but don’t overmix!
- Using your hands, form the mixture into meatballs about the size of golf balls and place them on a baking sheet lined with parchment paper.
Cooking
- Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and golden brown.
- In a large skillet, heat the enchilada sauce over medium heat. Once simmering, gently add your baked meatballs to the sauce and let them simmer for an additional 5-10 minutes.
Serving
- Garnish with fresh cilantro and serve warm, either as a standalone dish or on a bed of rice or in tortillas.
Notes
For vegetarian versions, swap the ground meat with a plant-based alternative. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stove with a bit of enchilada sauce.