Enchilada Meatball Bake Recipe – Learn under Expert Guide:- As a means of ensuring that you are able to prepare this Enchilada Meatball Bake, the recipe has been altered to incorporate each and every aspect of enchiladas that you are familiar with and that you like. These enchilada meatballs are first prepared with pork and beef, and then they are baked to perfection in an enchilada sauce, and last, they are covered with cheese.
Enchilada Meatball Bake Recipe – Learn under Expert Guide
Until the meatballs reach the desired level of flavor, this process is repeated. The production of these meatballs involves the utilization of both pig and beef in the manufacturing process. Pig meatballs are more common than beef meatballs.
Ingredients
For Meatballs
- ¾ pound ground pork
- ¾ pound ground beef
- 10 ounce enchilada sauce ((10 oz can))
- 1 jalapeno (chopped)
- 2 cloves garlic (minced)
- ½ cup cilantro (fresh, chopped)
- 1 tablespoon oregano (fresh, chopped (dried oregano can be used as well))
- 5 green onions (chopped)
- 1 cup breadcrumbs ((I used Panko))
- salt and pepper to taste
For the Bake
- 10 ounce enchilada sauce ((10 oz can))
- 1½ cups Monterey Jack cheese (shredded)
Also see : Easy Beef Stroganoff Soup Recipe – Step by Step Guide
InstructionsÂ
In order to begin, preheat your oven to a temperature of 400 degrees Fahrenheit. The parchment paper should be used to line a baking sheet, and then the sheet should be left aside. The ingredients for the meatballs should be mixed together in a big bowl, and then your clean hands should be used to fully incorporate the ingredients.
The beef mixture ought to be formed into balls that are roughly the same size as a golf ball using the appropriate shape. The amount of meatballs that you require should be roughly thirty. The meatballs should be placed on the baking sheet that has been prepared, and they should be baked for thirty minutes, or until they have a color that is similar to a golden brown.
The enchilada sauce should be transferred to a large casserole dish or skillet, and then it should be spread out in a uniform layer around the bottom of the dish. When applying the cheese to the surface, apply approximately half of it. The meatballs should be arranged on top of the sauce, and then the remaining cheese should be sprinkled on top of the meatball stack.
After another twenty minutes in the oven, the casserole should be roasted until the cheese has melted and start to brown on top. This should take about twenty minutes. If you so wish, you can finish it off by sprinkling it with the toppings that are not required.
Notes
You have the option of putting the meatball mixture in the refrigerator for anything from one hour to over a day before you make your meatballs. During the cooking process, this will assist the meatballs in maintaining their shape. As a result of the fact that I baked these, I did not have any concerns about them losing their shape.
However, if you decide to fry them instead, you might want to put the meat in the refrigerator for around one hour. You also have the option of frying these meatballs in a large skillet until they are browned all over. It is not necessary to remove them from the skillet; instead, simply pour the sauce over them, then sprinkle the cheese on top, and last, set them in the oven and bake them for the allotted twenty minutes.
Due to this, the recipe will be able to be prepared in a single pot. To serve these meatballs, there are a few different options available. It is possible to offer them in their current state as an appetizer. It is possible to use them to build tacos, which you can then top with the taco toppings of your choice. Include them in enchiladas or serve them over rice as an accompaniment.
These meatballs can be stored in the refrigerator for up to three to four days if they are stored in an airtight container. When you want to freeze the meatballs, simply spread them out on a baking sheet in separate portions and place them in the freezer until they are almost completely frozen.
To store them for up to three months, remove them from the freezer, place them in a freezer bag or another airtight container, and then place them back in the freezer. Allow these meatballs to thaw in the refrigerator for a full day before you are ready to consume them.
Once they are ready, place them in your rolls and proceed with the directions that were provided before. It is assumed that each serving contains approximately five meatballs and sauce, although there are no mashed potatoes included.
NutritionÂ
- Serving: 1 serving
- Calories: 471 kcal
- Carbohydrates: 22 g
- Protein: 32 g
- Fat: 27 g
- Saturated Fat: 12 g
- Cholesterol: 102 mg
- Sodium: 1174 mg
- Potassium: 447 mg
- Fiber: 3 g
- Sugar: 7 g
- Vitamin A: 1075 IU
- Vitamin C: 7.6 mg
- Calcium: 281 mg
- Iron: 3.9 mg
