Name: Enchilada Meatballs Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 egg; 11 Ritz or saltine crackers, crushed (may substitute scant ½ cup panko with pinch of salt); 3 tablespoons minced green onions; 3 tablespoons minced fresh cilantro; 2 tablespoons milk; 1 ½ teaspoons chili powder; 1 teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon pepper; 1 pound lean ground beef; 3 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper (optional for spicier); 2 tablespoons unsalted butter (may substitute oil); 2 tablespoons canola oil or other neutral oil; ¼ cup tomato paste; 3 cups reduced sodium chicken broth; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; pinch of cinnamon

Imagine meatballs packed with bold, smoky flavors and swimming in a rich homemade sauce — that’s exactly why this Enchilada Meatballs Recipe stands out. It’s comfort food with a twist, perfect for a cozy dinner that feels a little special but is totally doable on a weeknight.

A large white pan filled with about three layers of rich, dark red sauce at the bottom with many round, dark brown meatballs arranged in a ring along the edges. In the center, there is a layer of melted cheese covered with small bright red diced tomatoes, light green guacamole, a dollop of white sour cream, and several sliced green jalapeños. The dish is sprinkled with chopped fresh green herbs across all layers. The pan sits on a white marbled surface with some scattered chopped herbs around and a gold spoon resting on the edge of the pan. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Enchilada Meatballs Recipe
Top Tip
How to Serve Enchilada Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Enchilada Meatballs Recipe

Why You'll Love This Recipe

I’m genuinely excited about this Enchilada Meatballs Recipe because it brings together two of my favorite things — the hearty comfort of classic meatballs and the vibrant, cozy coziness of enchilada sauce bursting with complex spices. It’s a crowd-pleaser that's surprisingly easy to nail at home.

Flavor Explosion: The meatballs are infused with green onions, cilantro, and spices, which really take every bite to the next level.
Homemade Sauce Magic: The sauce includes a subtle hint of cocoa and cinnamon that adds a smoky, slightly sweet depth reminiscent of a mole sauce.
Easy to Customize: You can swap ground beef for turkey or chicken, add your own heat levels, or go vegetarian with some smart tweaks.
Perfect Make-Ahead: You can prep meatballs or sauce in advance, making weeknight dinners a breeze.

The dish shows a pan filled with about three layers: the bottom layer is a rich dark red sauce, the middle layer has bright melted orange and yellow cheese spread unevenly, and the top layer is made up of many small round meatballs covered in the same red sauce, topped with a light sprinkle of chopped green herbs, adding a fresh look. A gold spoon is partially visible in the pan, resting among the meatballs, and the pan sits on a white marbled surface. The colors are warm and vibrant, with the cheese melted and slightly shiny, making the dish look fresh and hot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Enchilada Meatballs Recipe are thoughtfully chosen so everything layers up in flavor and the texture keeps the meatballs juicy but firm. Plus, a little bit of pantry magic in the sauce really sets it apart.

Flat lay of a single whole brown egg with a clean shell, a small white ceramic bowl of crushed Ritz or saltine crackers, a small white ceramic bowl of bright green minced green onions, a small white ceramic bowl of fresh chopped cilantro leaves, a small white ceramic bowl of creamy milk, a small white ceramic bowl of vibrant red chili powder, a small white ceramic bowl of golden garlic powder, a small white ceramic bowl with a mix of ground cumin, smoked paprika, dried oregano, salt, and pepper, a portion of raw lean ground beef shaped loosely, a small white ceramic bowl of plain all-purpose flour, a small white ceramic bowl of earthy ground coriander, a small white ceramic bowl of golden unsalted butter cubes, a small white ceramic bowl of light golden canola oil, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with rich chicken broth, a small white ceramic bowl of dark brown unsweetened cocoa powder, a small white ceramic bowl of fine white sugar, a small white ceramic bowl with a pinch of warm brown cinnamon, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of shredded yellow cheddar and Monterey Jack cheese mix, fresh whole green jalapeños, ripe red tomatoes cut in halves, shiny black olives, a dollop of smooth white sour cream in a small white ceramic bowl, a small white ceramic bowl containing green guacamole, and fresh lime wedges sliced with bright green rind and juicy pale green flesh, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg: Acts as the binder to keep the meatballs together without making them dense.
Crackers (Ritz or Saltine): These add moisture and lightness — a little old-school trick that works every time.
Green Onions & Fresh Cilantro: Fresh herbs boost brightness and add that authentic Mexican-inspired touch.
Milk: Softens the texture and keeps the meatballs tender.
Spices (chili powder, cumin, smoked paprika, garlic powder, oregano): The signature enchilada blend that creates depth and warmth.
Lean Ground Beef: A good balance of flavor and fat to keep the meatballs juicy.
Flour & Butter: The base for thickening the enchilada sauce into silky goodness.
Tomato Paste & Chicken Broth: Rich umami flavors and perfect sauce consistency.
Cocoa Powder & Cinnamon: Small but powerful additions to mimic mole flavors — that smoky, slightly sweet complexity is everything.
Apple Cider Vinegar: Adds a splash of brightness to balance the sauce’s richness.
Cheese & Toppings: Cheddar and Monterrey Jack melt beautifully, while toppings like sour cream and jalapeños add contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Enchilada Meatballs Recipe to suit different moods and ingredients on hand. It’s very forgiving, so you can get creative without stress — whether you want to take the heat up a notch or swap in your favorite protein.

Ground Turkey or Chicken: I’ve swapped in turkey before for a leaner version. Just add a bit of oil or swap milk for Greek yogurt to keep them moist. And a touch of beef bouillon powder helps keep that rich beefy flavor.
Spicy Kick: If you love heat, don’t skip the cayenne in the sauce and add finely diced jalapeños to the meatball mix.
Vegetarian Version: Use plant-based meat alternatives and a veggie broth sauce. Just make sure the texture of the meat alternative can hold the meatball shape.

Step-by-Step: How I Make Enchilada Meatballs Recipe

Step 1: Mixing the Magic Meatball Base

Start by whisking together the egg, crushed crackers, green onions, cilantro, milk, and all those cozy spices in a big bowl. This is where the flavor foundation happens. Then add in the ground beef — I always mix gently with my hands to just combine. Don’t overwork it, or you’ll end up with tough meatballs, and nobody wants that!

Step 2: Shaping and Baking the Meatballs

I use a tablespoon scoop to portion out the meatballs (around 30 in total), rolling them gently to keep them light. Spread them on a foil-lined baking sheet with a wire rack — it helps them cook evenly and get a slight crisp on the outside. Bake at 400°F for 12 minutes; they won’t be fully cooked yet, but that’s just right before saucing.

Step 3: Crafting That Rich Enchilada Sauce

While your meatballs bake, whisk the flour with all the dry seasonings in a small bowl. Melt butter with oil in a skillet over medium heat, then add your flour mixture and whisk for 2 minutes to cook out the raw taste. Add tomato paste and cook another minute. Slowly whisk in broth until silky smooth — no lumps! Stir in cocoa powder, sugar, cinnamon, and bring to a gentle simmer for about 5-7 minutes. Finish by stirring in apple cider vinegar for that perfect tang.

Step 4: Combining, Topping & Baking

Carefully move your partially baked meatballs into the sauce, turning them to coat every inch. Spread them out evenly in the pan, sprinkle your cheese combo on top, and back into the oven for 8-12 more minutes until the meatballs reach 160°F internally and the cheese bubbles and melts beautifully.

Top Tip

From my experience, these tips will make your Enchilada Meatballs Recipe turn out perfectly every time and keep the flavors balanced and your meatballs tender and juicy.

Don’t Overmix Your Meat: I can’t stress this enough — mix just until combined. Overworking beef packs it too tight and leads to tough meatballs.
Use a Wire Rack on the Baking Sheet: This keeps the meatballs from sitting in their own juices, allowing them to get the perfect texture on the outside.
Homemade Sauce is Worth It: The subtle cocoa and cinnamon add authentic depth you just don’t get from store-bought sauces, but if you’re short on time, a good-quality enchilada sauce works great too.
Check Internal Temperature: Trust an instant-read thermometer to hit 160°F so you know your meatballs are perfectly cooked but still juicy.

How to Serve Enchilada Meatballs Recipe

Enchilada Meatballs - Serving Suggestion

Garnishes

I love topping these meatballs with a handful of fresh cilantro and some sliced jalapeños for a little fire and crunch. A squeeze of lime elevates everything too. Sour cream or a dollop of guacamole cools things off perfectly — plus, the cheese leftovers are always a hit!

Side Dishes

Pairing this with fluffy cilantro lime rice or simple steamed cauliflower rice makes it a complete meal. Sometimes I serve it with a fresh salad or Mexican street corn for a fun, crunchy contrast.

Creative Ways to Present

For parties, I’ve moved away from just plating them. Instead, use mini skewers through a few meatballs for easy serving. Or bake everything in a shallow casserole dish right in the oven and serve family-style, letting everyone spoon their own perfect portions.

Make Ahead and Storage

Storing Leftovers

I always cool leftover meatballs and sauce completely before sealing them tightly in an airtight container. Stored in the fridge, they stay moist and flavorful for about 4-5 days — perfect for quick lunches or dinners throughout the week.

Freezing

Freezing works beautifully here. I separate the meatballs from the cheese and sauce when freezing — the sauce and meatballs go into a freezer-safe container or bag, labeled and frozen for up to 3 months. When it’s time, I thaw overnight in the fridge and bake with fresh cheese on top.

Reheating

To reheat, I love using the oven method to keep the texture perfect — 350°F for about 10 minutes until warmed through. You can add extra cheese and pop it under the broiler for a minute or two for a bubbly finish. Microwave works fine too if you’re short on time, but be careful not to overheat.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! To keep this Enchilada Meatballs Recipe gluten-free, substitute crackers with gluten-free breadcrumbs or crushed gluten-free tortilla chips, and use gluten-free flour or cornstarch in the sauce.

What if I don’t have all the spices for the sauce?

No worries! While the homemade sauce shines with the full spice blend, you can use a good-quality store-bought enchilada sauce instead. If you want to try homemade someday, just get the basics like chili powder, cumin, and smoked paprika first.

Can I prepare this recipe ahead of time?

Definitely! You can roll meatballs a day ahead and keep them refrigerated, make the sauce up to a week in advance, or even fully assemble and refrigerate the dish, then bake when ready. It’s a great meal-prep friendly recipe.

What’s the best way to heat frozen leftovers?

The best way to heat frozen leftovers is to thaw overnight in the fridge, then bake in an oven-safe dish at 350°F until warm and bubbly. Adding fresh cheese on top before baking makes the dish feel freshly made again.

Final Thoughts

This Enchilada Meatballs Recipe is one of those dishes I circle back to again and again because it hits all the right notes — comfort, flavor, and ease. It’s perfect for feeding a crowd or making ahead for busy nights. I hope you enjoy making it as much as I do, and it quickly becomes a go-to in your dinner rotation.