Description
Juicy meatballs in a rich enchilada sauce topped with melted cheese, offering a low-carb twist on a classic dish.
Ingredients
- Ground Beef (80/20 or 85/15 blend): 1.5 lbs (680g)
- Almond Flour: 1/2 cup (56g)
- Large Egg: 1
- Onion, finely chopped: 1/2 medium (about 1/2 cup or 75g)
- Garlic, minced: 2-3 cloves (about 1-1.5 teaspoons)
- Cilantro, freshly chopped: 1/4 cup, packed
- Chili Powder: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Low-Carb Red Enchilada Sauce: 2 cups (16 oz or approx. 470ml)
- Shredded Cheese (Mexican blend, Cheddar, or Monterey Jack): 1.5-2 cups (approx. 170-226g)
- Olive Oil or Avocado Oil: 1-2 tablespoons
Instructions
- Preheat your oven to 400°F (200°C). Prepare a 9×13 inch baking dish or use a large oven-safe skillet, lightly greased.
- Add the ground beef to a large mixing bowl.
- Incorporate the almond flour, beaten egg, finely chopped onion, minced garlic, cilantro, chili powder, cumin, dried oregano, salt, and black pepper into the bowl.
- Gently combine these ingredients using your hands or a fork; do not overmix.
- Roll the mixture into meatballs, each approximately 1.5 inches in diameter (yielding about 20-24 meatballs).
- Heat olive oil or avocado oil in an oven-safe skillet over medium-high heat, then add the meatballs, browning them for 1-2 minutes per side.
- Transfer the browned meatballs into the prepared baking dish (or leave them in the skillet).
- Pour the enchilada sauce over the meatballs, ensuring they are well coated.
- Bake in the oven for 20-25 minutes, or until meatballs are cooked through.
- Remove from the oven and sprinkle shredded cheese over the top.
- Return to the oven for another 5-7 minutes until the cheese is melted. Optionally, broil for 1-2 minutes for a crispier top.
- Allow to cool slightly before serving. Garnish with fresh cilantro, sour cream, or jalapeño slices.
Notes
Prepare and roll the meatballs in advance for easy baking later. Consider air frying them for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: low carb, enchilada meatballs, keto, easy dinner, Mexican cuisine