Enchilada Meatballs
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Enchilada Meatballs
Category
Appetizers
Ingredients
- 1 pound ground beef or ground turkey
- 1/2 cup bread crumbs
- 1 egg
- 2 garlic cloves, minced
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 2 tablespoons Fustini's Chipotle olive oil
- 1 small onion, chopped
- 1 jalapeno, minced
- 1 19-ounce can of enchilada sauce
- 1/2 of a 15-ounce can of black beans, drained
- 1 cup sweet corn
- 1 cup shredded cheddar cheese
- 1 avocado, sliced (optional)
- cilantro, tomatoes, and sour cream for garnish
Ingredients
Directions
- Preheat oven to 375 degrees. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin and oregano. Season mixture with salt and pepper then, form into meatballs about 2" in diameter. In a large skillet, over medium heat, heat 1 tablespoon of olive oil. Add meatballs and cook to an internal temperature of 145 degrees, about 2 minutes per side. Remove from skillet and transfer to a plate while making the sauce.
- Add remaining olive oil to skillet, add onion and jalapeno and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans and corn. Bring mixture to a simmer. Return meatballs to skillet, tossing them in the sauce. Top meatballs with cheese and bake until beef is cooked through (internal temperature reaches 165 degrees) and cheeses are melty, about 15 minutes more. Garnish skillet with avocado and more cilantro. (optional: Serve with warm tortillas and sour cream.)
Recipe Note
Serve in a warmed tortilla or over rice. Add your favorite taco toppings. Adapted from delish.com