Easy Oven-Baked Cheesy Enchilada Meatballs in Savory Sauce
These Easy Oven-Baked Cheesy Enchilada Meatballs in Savory Sauce are comforting, flavorful, and perfect for weeknight dinners or gatherings.
Ingredients
Enchilada Sauce
- 1 tbsp extra-virgin olive oil for sautéing vegetables
- 1 large yellow onion, chopped adds sweetness
- 1/2 medium orange bell pepper, chopped adds flavor and color
- 5 cloves garlic minced
- 2 tsp kosher salt
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes adjust based on heat preference
- 28 oz tomato puree base of the sauce
Meatballs
- 1 lb ground beef for the meatball base
- 1/4 cup finely ground tortilla chips for texture
- 4 oz mild green chiles adds flavor and moisture
- 1/2 small yellow onion, finely diced adds moisture
- 2 cloves garlic, minced for flavor
- 1 large egg binds the meatballs
- 1 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 cup pepperjack cheese, shredded for the meatballs
- 1 tbsp olive oil, for searing
- 1 cup pepperjack cheese, for topping adds gooeyness on top
Instructions
Preparation of Enchilada Sauce
- In a large skillet, heat the extra-virgin olive oil over medium heat.
- Add the chopped onion, orange bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Sprinkle in kosher salt, chili powder, cumin, and red pepper flakes. Stir to combine and let the spices bloom for about a minute.
- Pour in the tomato puree, stirring it into the mixture. Bring to a gentle simmer and cook for about 15 minutes.
- Blend the sauce until smooth using a blender or immersion blender. Set aside.
Preparation of Meatballs
- In a mixing bowl, combine the ground beef, finely ground tortilla chips, mild green chiles, finely diced onion, minced garlic, egg, kosher salt, chili powder, black pepper, and 1/2 cup of pepperjack cheese.
- Mix until well incorporated and form the mixture into uniform meatballs, roughly 1/4 cup each.
Cooking
- Heat olive oil in a skillet over medium-high heat for searing.
- Add meatballs in batches, searing on all sides until golden brown, about 3-4 minutes per side.
- Transfer seared meatballs to a baking dish and pour the prepared enchilada sauce over them, covering well.
- Simmer over low heat for about 30 minutes to meld the flavors.
- Top with the remaining heaping cup of pepperjack cheese and broil for about 5 minutes, or until bubbling and golden brown.
Notes
Pro tips include not rushing the sautéing of vegetables, forming uniform meatballs, and ensuring proper searing for better flavor.