If you’re looking for a delicious, low-carb twist on a classic dish, these Low Carb Enchilada Meatballs are just what you need. Packed with flavor and easy to make, this recipe combines the savory taste of enchiladas with the satisfying bite of meatballs. Perfect for a quick weeknight dinner or meal prep, these enchilada meatballs will become a staple in your low-carb recipe collection. Let’s dive into how to make this mouthwatering dish!
Ingredients:
For the Meatballs:
- 1 lb ground beef
- :1 egg
- 1/4 cup real grated cheddar cheese
- 2 Tbsp taco seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 1/4 cup enchilada sauce (3 gm sugar or less)
Instructions:
Making the Meatballs:
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Mix Ingredients: In a large bowl, combine the ground beef, egg, grated cheddar cheese, taco seasoning, onion powder, salt, and black pepper. Mix well until everything is fully incorporated.
- Shape the Meatballs: Form the mixture into approximately 15 meatballs and place them on a baking sheet lined with aluminum foil.
- Bake: Bake the meatballs for about 25 minutes, or until they are fully cooked through.
Assembling the Casserole:
- Preheat the Oven Again: Reduce the oven temperature to 350°F (175°C).
- Prepare the Dish: Pour 1/4 cup of enchilada sauce into the bottom of a small baking dish or cast iron skillet.
- Add Meatballs: Place the cooked meatballs into the dish, then top with the remaining enchilada sauce.
- Top with Cheese: Sprinkle shredded cheddar cheese over the meatballs.
- Bake: Return the dish to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Serving and Storage Tips:
FAQs :
These Low Carb Enchilada Meatballs are not only easy to make but are also packed with flavor and perfect for anyone following a low-carb diet. Whether you’re looking for a quick dinner or something different to meal prep for the week, this recipe is sure to satisfy your cravings. The combination of seasoned meatballs and rich enchilada sauce, topped with gooey melted cheese, makes this dish a standout. Give it a try, and enjoy a delicious, guilt-free meal that everyone will love!
Print
Low Carb Enchilada Meatballs
Description
If you’re looking for a delicious, low-carb twist on a classic dish, these Low Carb Enchilada Meatballs are just what you need. Packed with flavor and easy to make, this recipe combines the savory taste of enchiladas with the satisfying bite of meatballs. Perfect for a quick weeknight dinner or meal prep, these enchilada meatballs will become a staple in your low-carb recipe collection. Let’s dive into how to make this mouthwatering dish!
Ingredients
For the Meatballs:
- 1 lb ground beef
- :1 egg
- 1/4 cup real grated cheddar cheese
- 2 Tbsp taco seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 1/4 cup enchilada sauce (3 gm sugar or less)
Instructions
Making the Meatballs:
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Mix Ingredients: In a large bowl, combine the ground beef, egg, grated cheddar cheese, taco seasoning, onion powder, salt, and black pepper. Mix well until everything is fully incorporated.
- Shape the Meatballs: Form the mixture into approximately 15 meatballs and place them on a baking sheet lined with aluminum foil.
- Bake: Bake the meatballs for about 25 minutes, or until they are fully cooked through.
Assembling the Casserole:
- Preheat the Oven Again: Reduce the oven temperature to 350°F (175°C).
- Prepare the Dish: Pour 1/4 cup of enchilada sauce into the bottom of a small baking dish or cast iron skillet.
- Add Meatballs: Place the cooked meatballs into the dish, then top with the remaining enchilada sauce.
- Top with Cheese: Sprinkle shredded cheddar cheese over the meatballs.
- Bake: Return the dish to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Notes
Serving Tips:
- Pairing Suggestions: Serve the Low Carb Enchilada Meatballs with a side of cauliflower rice, sautéed vegetables, or a fresh green salad for a complete low-carb meal. You can also top the meatballs with a dollop of sour cream, guacamole, or a sprinkle of fresh cilantro to enhance the flavors.
- Garnish: For a burst of freshness, garnish with chopped green onions, diced tomatoes, or sliced avocado. These toppings add both color and flavor to the dish.
Storage Tips:
- Refrigeration: Store any leftover enchilada meatballs in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
- Freezing: These meatballs freeze well. Place them in a freezer-safe container or zip-lock bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months.
- Reheating: To reheat, you can use a microwave, oven, or stovetop. If using a microwave, heat on medium power to avoid drying them out. If reheating in the oven, preheat to 350°F (175°C) and bake until warmed through. If using the stovetop, place the meatballs in a covered pan over low heat, adding a splash of enchilada sauce or broth to keep them moist.
These tips ensure your Low Carb Enchilada Meatballs are just as delicious the next day as they are fresh out of the oven!