The Best Enchilada Meatballs: A Flavor-Packed Twist on a Weeknight Favorite

When comfort food meets bold Mexican flavors, the result is magic—and that’s exactly what you get with The Best Enchilada Meatballs. This is not your average meatball recipe. Juicy, seasoned beef meatballs are simmered in a rich enchilada sauce with black beans and corn, then smothered in melty cheddar and Monterey Jack cheese. The finishing touch? Creamy avocado slices and fresh cilantro that add the perfect balance to the savory spice.

If you’re a fan of enchiladas but want something easier and more versatile, this dish is for you. Whether you’re serving it over rice, wrapped in warm tortillas, or just as a hearty skillet meal, these meatballs deliver big on flavor and satisfaction. This recipe is a must for busy weeknights, weekend gatherings, and anyone who enjoys Tex-Mex-inspired comfort food with a twist.

Who This Recipe is For

These enchilada meatballs are perfect for:

• Home cooks looking for variety: A new way to serve ground beef that’s not a taco or a burger.

• Meal preppers: Make a batch ahead and reheat throughout the week.

• Families: Kids love the cheesy goodness, and adults appreciate the depth of flavor.

• Entertainers: A great centerpiece for game day, potlucks, or casual dinners with friends.

Best of all, it’s easy to customize to suit your preferences—whether you like it mild, spicy, cheesy, or loaded with veggies.

Ingredients You’ll Need

Here’s everything you’ll need to bring this flavor bomb of a recipe to life:

• 1 lb. grass-fed organic ground beef

• 1/2 cup 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 and freshly ground black pepper

• 2 Tbsp. extra-virgin olive oil

• 1 small onion, chopped

• 1 jalapeño, minced (remove seeds for less heat)

• 1 (19-oz.) can enchilada sauce (red or green, your choice)

• 1/2 (15-oz.) can black beans, drained

• 1 cup sweet corn (fresh, canned, or frozen)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 avocado, sliced (for garnish)

• Warm tortillas (optional, for serving)

• Sour cream (optional, for serving)

Kitchen Equipment Needed

Before you start, gather the following kitchen tools:

• Large mixing bowl

• Large oven-safe skillet or cast-iron pan

• Measuring spoons and cups

• Cutting board and knife

• Spatula or wooden spoon

• Oven (preheated to 375°F)

• Meat thermometer (recommended for perfect doneness)

Step-by-Step Instructions

Step 1: Make the Meatballs

In a large bowl, combine the ground beef, bread crumbs, egg, minced garlic, chopped cilantro, chili powder, cumin, oregano, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.

Form the mixture into 2-inch meatballs. You should get about 12–15 meatballs, depending on size.

Step 2: Brown the Meatballs

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the meatballs in batches if needed to avoid crowding. Sear them for about 2 minutes per side, or until they’re browned and reach an internal temperature of 145°F. Transfer them to a plate and set aside.

Step 3: Prepare the Sauce

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced jalapeño until softened, about 5 minutes.

Stir in the enchilada sauce, black beans, and corn. Let the mixture come to a simmer, allowing the flavors to meld.

Step 4: Bake with Cheese

Return the seared meatballs to the skillet, spooning the sauce over them. Sprinkle the cheddar and Monterey Jack cheeses generously over the top.

Transfer the skillet to your preheated oven and bake for 15 minutes, or until the cheese is bubbly and melted and the meatballs are cooked through.

Step 5: Garnish and Serve

Remove from the oven and garnish with avocado slices and more fresh cilantro. Serve with warm tortillas and a dollop of sour cream if desired.

Tips & Tricks for Perfect Enchilada Meatballs

• Don’t overmix the meat: Overworking ground beef can make the meatballs tough. Mix just until everything is combined.

• Use a cookie scoop: To keep the meatballs uniform in size for even cooking.

• Make it spicier: Add extra jalapeño or a few dashes of hot sauce to the sauce mixture.

• Use green enchilada sauce: For a tangier, more citrus-forward flavor profile.

• Make it gluten-free: Use gluten-free breadcrumbs and double-check your enchilada sauce label.

Ingredient Swaps & Variations

• Protein Swap: Use ground turkey or chicken for a leaner version. Pork also works well for a more savory depth.

• Cheese Options: Mix in pepper jack for added spice or queso fresco for a more authentic Mexican twist.

• Vegetarian Version: Try plant-based ground meat and skip the egg. You can bulk it out with cooked lentils or quinoa.

• Add veggies: Mix in diced zucchini, bell peppers, or spinach to sneak in extra nutrients.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: Freeze the meatballs and sauce (without the avocado and cilantro garnish) in a freezer-safe container for up to 2 months.

To Reheat: Warm in a skillet over low heat or microwave until heated through. Add a splash of water or broth if the sauce thickens too much in storage.

Food & Drink Pairings

Serve With:

• Warm flour or corn tortillas

• Spanish rice or cilantro-lime rice

• A crisp side salad with lime vinaigrette

• Grilled vegetables

Drink Pairings:

• A cold Mexican lager like Modelo or Pacifico

• Spicy margarita or paloma

• Iced hibiscus tea (agua de jamaica) for a non-alcoholic option

FAQs About Enchilada Meatballs

Q: Can I make this dish ahead of time?
A: Yes! You can prep the meatballs and sauce up to a day in advance. Store them separately in the fridge and assemble before baking.

Q: Can I use store-bought frozen meatballs?
A: You can, but freshly made ones will have better flavor and texture. If using frozen, make sure they’re thawed and fully cooked before baking.

Q: Can I use green enchilada sauce?
A: Absolutely. Green enchilada sauce adds a different, tangier flavor that works beautifully with this dish.

Q: Is this dish spicy?
A: It has a gentle kick from the jalapeño and chili powder, but it’s not overwhelmingly spicy. You can adjust the heat by adding or omitting the jalapeño.

Q: What’s the best way to serve this to kids?
A: Serve the meatballs over rice or inside mini tortillas with cheese and a dollop of sour cream. Skip the jalapeño or use mild enchilada sauce for a kid-friendly version.

Final Thoughts 

Whether you’re looking to spice up your weeknight dinner routine or wow guests at your next get-together, these Enchilada Meatballs deliver big flavor with minimal fuss. Juicy, cheesy, and layered with bold Mexican-inspired flavors, this dish is an instant favorite that you’ll want to add to your regular meal rotation.

If you loved this recipe, share it with your friends and family—especially those who can’t get enough of fusion comfort food! Don’t forget to subscribe to the blog for more high-impact recipes, cooking tips, and meal ideas that bring big flavor to every table.

Craving more culinary inspiration? Let’s make magic happen—one skillet at a time.