Description
Juicy, spicy, and cheesy meatballs that capture the authentic flavor of enchiladas without the hassle of rolling tortillas. This weeknight-friendly dish is ready in 30 minutes and is a crowd-pleaser for the whole family.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 recommended)
- 1 can (15oz / 425g) black beans, rinsed and drained
- 1/2 cup (75g) corn, frozen or canned
- 1 cup (100g) shredded cheddar cheese
- 4 oz (115g) cream cheese, softened
- 1/2 cup (50g) breadcrumbs (panko or regular)
- 2 tablespoons enchilada seasoning
- 1 large egg
- 2 cups (480ml) enchilada sauce
- 2 cups (200g) Mexican cheese blend (cheddar, Monterey Jack, queso fresco)
- Fresh cilantro, chopped (optional garnish)
- Sour cream (optional garnish)
- Green onions, sliced (optional garnish)
- Avocado, diced (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, black beans, corn, shredded cheddar cheese, softened cream cheese, breadcrumbs, enchilada seasoning, and egg.
- Mix ingredients gently until just combined; avoid overmixing to prevent tough meatballs.
- Roll the mixture into 1.5 tablespoon-sized balls (yields 20-24 meatballs) and place on the prepared baking sheet, leaving space between them.
- Bake for 15 minutes until browned and cooked through (internal temperature 160°F / 71°C).
- Remove from oven and pour enchilada sauce over the meatballs to coat.
- Sprinkle Mexican cheese blend evenly over the top.
- Return to oven and bake for another 5-7 minutes until cheese is melted and bubbly. Optionally broil for 1 minute for a golden crust.
- Let cool for 2-3 minutes, garnish with cilantro, sour cream, green onions, or avocado, and serve immediately.
Notes
Do not overmix the meat to keep meatballs tender. Use room temperature cream cheese for easier mixing. Rinse beans thoroughly to remove excess starch. For a spicy kick, add cayenne pepper or jalapeño. Meatballs can be frozen uncooked for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 meatballs per serv
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 4
- Protein: 22
Keywords: enchilada meatballs, cheesy meatballs, easy dinner, weeknight meals, better than takeout, mexican comfort food, ground beef recipes