Print
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.
Course Beef
Cuisine Mexican
Keyword enchilada meatball casserole, enchilada meatballs
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6 servings
Calories 540 kcal
For the meatballs 1 pound lean ground beef ½ pound ground pork 1 ½ cups crushed pork rinds 1/2 cup grated cheddar 1 large 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
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.
Serving: 5 meatballs | Calories: 540 kcal | Carbohydrates: 5 g | Protein: 47 g | Fat: 35 g | Saturated Fat: 17 g | Polyunsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 186 mg | Sodium: 915 mg | Fiber: 1 g | Sugar: 3 g | Net Carbs: 4 g