| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Spicy Enchilada Meatballs
- 1.5 lb. ground beef (we used 80%, and they were perfectly juicy!)
- 1/3 cup grated sweet onion
- 2 cloves garlic minced
- 1 egg lightly beaten
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic salt
- 2 teaspoons ground pepper
- 1 teaspoon hot sauce (we used Tabasco)
- 1/3 cup panko
- 1/2 cup grated pepper jack cheese divided
Enchilada Sauce
- 1 tablespoon olive oil
- 1/2 sweet onion chopped
- 2 cloves garlic minced
- 3 10 oz. cans red enchilada sauce (we used Old El Paso brand)
- 2 tablespoons fresh cilantro chopped
Ingredients
Spicy Enchilada Meatballs
Enchilada Sauce
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Instructions
Spicy Enchilada Meatballs
- Preheat the oven to 400 degrees.
- In a large bowl, combine the ground beef, grated onion, garlic, egg, cilantro, oregano, smoked paprika, ancho chili powder, cumin, garlic salt, pepper, hot sauce, panko, and 1/4 cup of the pepper jack cheese.
- Using your hands, combine the ground beef mixture until well incorporated.
- Shape the mixture into golf-ball sized meatballs (about an inch and a half in diameter).
- Place the meatballs in a 9x13 inch pan lined with tin foil. Bake for 18 minutes. While the meatballs bake, prepare the enchilada sauce.
- Once the meatballs have finished baking, transfer to a skillet, discarding all fat. Turn the broiler on in the oven.
- Pour the enchilada sauce over the meatballs, followed by the remaining 1/4 cup of pepper jack cheese. Broil for 2-3 minutes, until the meatballs begin to brown and the cheese melts. Serve and enjoy!
Enchilada Sauce
- In a sauce pan, add the olive oil over medium heat. Saute the onions for 6-8 minutes, until cooked through and the onions start to brown. Add the garlic and cook an additional minute.
- Add the red enchilada sauce, followed by the cilantro. Mix well and season to taste with salt and pepper. Let simmer on low, until ready to combine with the meatballs.
Recipe Notes
Our wine choice: the 2010 Casone Toscana. Made up of 80% sangiovese and 20% syrah, this medium-bodied red has notes of pepper and balsamic; with good complexity and a smooth finish, it's a great wine to pair with these spicy enchilada meatballs. Cheers!
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