Cheesy Enchilada Meatball Bake
Creamy, juicy, and bursting with bold enchilada flavor, this Cheesy Enchilada Meatball Bake is the kind of comfort food that disappears fast at the dinner table.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Small Baking Dish
Ingredients
Meatball Ingredients
- 1 lb Ground Beef Room temperature for even mixing.
- 1 large Egg Lightly beaten.
- 1/4 cup Grated Cheddar Cheese Freshly grated if available.
- 2 Tbsp Taco Seasoning Store-bought or homemade.
- 1/2 tsp Onion Powder For extra savory depth.
- 1/2 tsp Salt Adjust to taste.
- 1/4 tsp Black Pepper Freshly ground if possible.
Sauce Ingredients
- 1/4 cup Enchilada Sauce Divided for dish base and topping.
- 1 cup Shredded Cheddar Cheese For topping, packed lightly.
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
- In a large bowl, combine the ground beef, egg, 1/4 cup grated cheddar cheese, taco seasoning, onion powder, salt, and pepper. Mix with your hands or a spoon until well combined, but do not overwork the meat.
- Shape the mixture into 15 even meatballs (about 1 to 1.5 inches each). Place them on the foil-lined baking sheet with some space between each so they brown evenly.
- Bake the meatballs for 25 minutes, or until fully cooked through (internal temperature should reach 160°F / 71°C). If you prefer a browned exterior, switch the oven to broil for the last 1–2 minutes, watching closely.
- Reduce oven temperature to 350°F (175°C). Pour 1/4 cup enchilada sauce into a small baking dish, spreading it to coat the bottom.
- Add the cooked meatballs into the dish on top of the sauce, then pour the remaining enchilada sauce over the meatballs, coating evenly. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
- Bake for 15 minutes, or until the cheese is melted and bubbly. Let rest 5 minutes before serving so the sauce sets slightly. Serve warm.
Notes
Store leftovers in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 2 months. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.