Enchilada Meatball Casserole
These low carb meatballs are baked in a homemade enchilada sauce and then smothered in melted cheese and sour cream. Serves 6 as a main dish or 12 as an appetizer.
These low carb meatballs are baked in a homemade enchilada sauce and then smothered in melted cheese and sour cream. Serves 6 as a main dish or 12 as an appetizer.
Yield
6 servings
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the meatballs
- 1 pound lean ground beef
- ½ pound ground pork
- 1 ½ cups crushed pork rinds
- 1/2 cup grated cheddar
- 1 egg
- ¼ cup enchilada sauce
- 1 tablespoon minced jalapeno
- 2 cloves garlic, minced
- ½ cup minced cilantro
- 1/2 teaspoon salt
For the casserole
- 1 cup enchilada sauce
- 1 cup shredded monterey jack cheese
- ½ cup shredded cheddar
- ¼ cup chopped cilantro
- 1/4 cup Mexican crema or sour cream
Instructions
- Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
- Add all of the meatball ingredients to a mixing bowl and stir well to combine.
- Use a small cookie scoop to scoop out small portions of the meat mixture. Roll into balls and place evenly spaced on the baking sheet.
- Bake for 15 minutes.
- Pour the enchilada sauce into the bottom of a 9x13 baking dish and spread to coat the bottom of the dish.
- Carefully transfer the meatballs from the baking sheet to the dish with the enchilada sauce and top with the monterey jack and cheddar.
- Return to the oven for 15 minutes.
- Remove from the oven and sprinkle with the cilantro and drizzle with crema.
- Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 5 meatballsAmount Per Serving: Calories: 540Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 186mgSodium: 915mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 47g
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