Name: Baked Enchilada Meatballs Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 egg; 11 Ritz or saltine crackers, crushed (may sub scant ½ cup panko with pinch of salt); 3 tablespoons minced green onions; 3 tablespoons minced fresh cilantro; 2 tablespoons milk; 1 1/2 teaspoons chili powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound lean ground beef; 3 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional for spicier); 2 tablespoons unsalted butter (may sub oil); 2 tablespoons canola oil or other neutral oil; 1/4 cup tomato paste; 3 cups reduced sodium chicken broth; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; pinch of cinnamon

There’s something deeply comforting about the rich, smoky flavors wrapped up in this Baked Enchilada Meatballs Recipe. It’s perfect for those nights when you want big taste with minimal fuss—plus, the sauce is just ridiculously good. Ready to make these pop in your kitchen?

A large white pan filled with about three layers of rich, dark red sauce at the bottom with many round, dark brown meatballs arranged in a ring along the edges. In the center, there is a layer of melted cheese covered with small bright red diced tomatoes, light green guacamole, a dollop of white sour cream, and several sliced green jalapeños. The dish is sprinkled with chopped fresh green herbs across all layers. The pan sits on a white marbled surface with some scattered chopped herbs around and a gold spoon resting on the edge of the pan. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Enchilada Meatballs Recipe
Top Tip
How to Serve Baked Enchilada Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Enchilada Meatballs Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this baked enchilada meatballs recipe because it’s become my go-to for weeknights when I want something cozy and different from the usual spaghetti or plain meatballs. The combination of spices with that velvety sauce? Game changer.

Flavor Explosion: Every bite hits with layers of smoky, spicy, and subtly sweet notes thanks to the homemade enchilada sauce.
Effortless Prep: You’ll love how quick it is—just toss your meatballs, bake, cover with sauce and cheese, then finish baking. Perfect for busy days.
Customizable: Whether you want to go spicy, mild, or swap beef for turkey, this recipe bends beautifully to your kitchen style.
Family Favorite: Kids and adults alike rave about these meatballs topped with gooey cheese and fresh garnishes every time.

The dish shows a pan filled with about three layers: the bottom layer is a rich dark red sauce, the middle layer has bright melted orange and yellow cheese spread unevenly, and the top layer is made up of many small round meatballs covered in the same red sauce, topped with a light sprinkle of chopped green herbs, adding a fresh look. A gold spoon is partially visible in the pan, resting among the meatballs, and the pan sits on a white marbled surface. The colors are warm and vibrant, with the cheese melted and slightly shiny, making the dish look fresh and hot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Baked Enchilada Meatballs Recipe plays a role in building those bold, layered flavors. Combining fresh herbs like cilantro and green onions with smoky spices carries through to the sauce, which is rich, thick, and comforting. Here’s what you need to know about each:

Flat lay of a single whole brown egg with a clean shell, a small white ceramic bowl of crushed Ritz or saltine crackers, a small white ceramic bowl of bright green minced green onions, a small white ceramic bowl of fresh chopped cilantro leaves, a small white ceramic bowl of creamy milk, a small white ceramic bowl of vibrant red chili powder, a small white ceramic bowl of golden garlic powder, a small white ceramic bowl with a mix of ground cumin, smoked paprika, dried oregano, salt, and pepper, a portion of raw lean ground beef shaped loosely, a small white ceramic bowl of plain all-purpose flour, a small white ceramic bowl of earthy ground coriander, a small white ceramic bowl of golden unsalted butter cubes, a small white ceramic bowl of light golden canola oil, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with rich chicken broth, a small white ceramic bowl of dark brown unsweetened cocoa powder, a small white ceramic bowl of fine white sugar, a small white ceramic bowl with a pinch of warm brown cinnamon, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of shredded yellow cheddar and Monterey Jack cheese mix, fresh whole green jalapeños, ripe red tomatoes cut in halves, shiny black olives, a dollop of smooth white sour cream in a small white ceramic bowl, a small white ceramic bowl containing green guacamole, and fresh lime wedges sliced with bright green rind and juicy pale green flesh, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg: Acts as the binder to keep your meatballs tender yet hold their shape.
Crackers (Ritz or Saltines): Adds moisture and light texture; crushed crackers absorb liquid without clumping like bread crumbs sometimes do.
Green Onions: Freshness and mild bite that pairs perfectly with the cilantro.
Cilantro: Classic in Mexican-inspired dishes, it brightens and cuts through the richness.
Milk: Moisturizes the meat mixture for tenderness, but you can swap for sour cream for tang.
Spices (chili powder, garlic powder, cumin, smoked paprika, oregano, salt, pepper): The essential enchilada flavor combo—smoky, earthy, and a little spicy.
Lean Ground Beef: Use good quality for juicy, flavorful meatballs; lean keeps them from getting greasy.
All-purpose Flour: Thickens the enchilada sauce while blending all those spices.
Butter and Oil: Creates a luscious fat base for your sauce; butter adds richness, oil helps balance heat.
Tomato Paste: Deepens the sauce’s color and umami intensity.
Chicken Broth: Keeps the sauce light but flavorful; reduced sodium helps control saltiness.
Cocoa Powder & Cinnamon: Surprisingly tasty additions that mimic Mexican mole—adding warmth and complexity.
Apple Cider Vinegar: A splash brightens the sauce, balancing sweetness and smokiness.
Cheese (Cheddar & Monterey Jack): Melts beautifully on top for gooey, savory goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this baked enchilada meatballs recipe depending on who I’m cooking for or what’s in my fridge. Sometimes I lean into a spicier sauce (a pinch more cayenne powder!), and other times I swap ground beef for turkey when I want something a bit lighter. You can truly make it your own.

Spicy Variation: Adding extra jalapenos in or topping with pickled jalapenos gives a thrilling heat kick I adore.
Dairy-Free Swap: Use plant-based milk and cheese alternatives—plus a bit more oil for the sauce—to make it allergy-friendly without losing any comfort.
Protein Switch: Ground chicken or turkey works well; just be sure to add a touch of olive oil or some sour cream to keep meatballs moist.
Make It Vegetarian: Try black bean or lentil-based meatballs with the same sauce—it’s surprisingly satisfying!

Step-by-Step: How I Make Baked Enchilada Meatballs Recipe

Step 1: Mix and Shape Your Meatball Mixture

First, preheat your oven to 400°F. I like lining my baking sheet with foil for easy cleanup, then placing an oven-safe rack on top—this helps the meatballs bake evenly all around. Combine all meatball ingredients except the beef in a large bowl, whisking to distribute spices through the milk and herbs. Then add the beef and use your hands to gently mix—don’t overwork it or you’ll end up with tough meatballs. Using a tablespoon scoop or measuring spoon, portion out the meat mixture and roll gently into balls. The trick is not to compact them too tightly; you want a tender texture. Space them evenly on your prepared baking sheet.

Step 2: Bake the Meatballs

Pop your meatballs into the preheated oven and bake for about 12 minutes. They won't be fully cooked yet, but this gives them a nice start. Meanwhile, move on to making the sauce—it only takes a few extra minutes.

Step 3: Whisk Together the Enchilada Sauce

In a small bowl, whisk together the flour and all the seasoning powders (chili powder through cayenne, if you’re using). Then, melt butter in a large oven-safe skillet or braiser with the oil over medium heat. Add the flour-spice mix and cook it, whisking constantly, for 2 minutes to get rid of that raw flour taste. Stir in the tomato paste and cook for another minute. Lower the heat and slowly whisk in the chicken broth, making sure you dissolve any lumps. Stir in cocoa powder, sugar, and cinnamon. Bring the mixture to a gentle simmer and let it thicken for about 5-7 minutes, whisking often. Finally, remove from heat and stir in the apple cider vinegar to brighten those deep flavors.

Step 4: Combine, Top with Cheese, and Finish Baking

Transfer the partially baked meatballs into the skillet with your enchilada sauce, turning gently to coat each one in that luscious sauce. Arrange them evenly, then sprinkle your shredded cheese on top. Return the pan to the oven and bake for another 8-12 minutes, or until the meatballs reach 160°F internally and the cheese is melted and bubbly. The kitchen will smell incredible at this point—trust me, you’ll want to dig in immediately.

Top Tip

After making this recipe several times, I’ve learned even small tweaks make a huge difference. These tips have saved me from ending up with dry meatballs or a bland sauce—helping you get it just right first try.

Don’t Overmix The Meat: Mixing just until combined keeps meatballs tender, not dense or chewy.
Crush Crackers Finely: I like using Ritz crackers crushed by hand for the best texture—they soak in moisture perfectly.
Keep Sauce Consistency in Mind: The sauce thickens more when baked, so don’t over-reduce on the stove or it’ll be too thick to coat your meatballs well.
Use an Instant-Read Thermometer: To nail safe cooking without overbaking, check meatballs reach 160°F internally.

How to Serve Baked Enchilada Meatballs Recipe

enchilada meatballs - Serving Suggestion

Garnishes

My go-to garnishes for these meatballs always include a handful of fresh cilantro leaves for brightness, slices of pickled jalapenos for a punch, and a dollop of cool sour cream to balance the spices. A squeeze of lime over the top right before serving amps it up with fresh citrus zing. If I’m feeling indulgent, I add diced ripe tomatoes and sliced black olives for an extra layer of texture and flavor.

Side Dishes

I love serving these baked enchilada meatballs over fluffy cilantro lime rice—it soaks up every drop of that amazing sauce. Cauliflower rice works great too if you want low-carb. A simple side of refried beans or a fresh Mexican street corn salad also pairs beautifully and rounds out the meal.

Creative Ways to Present

For special occasions, I’ve served these meatballs family-style in a colorful cast iron skillet topped with extra cheese and fresh herbs, right in the middle of the table. You can also turn them into meatball sliders with mini buns and guacamole spread for a fun party appetizer twist—guaranteed to be a hit.

Make Ahead and Storage

Storing Leftovers

Once the meatballs have cooled, I store them in an airtight container with the sauce in the fridge for up to 5 days. Keeping everything together helps the flavors marry even more overnight.

Freezing

I freeze the meatballs and enchilada sauce together, but without the cheese on top—to add fresh cheese when reheating later. They freeze beautifully for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

My preferred way to reheat is in the oven at 350°F for about 10 minutes in an oven-safe dish, adding cheese in the last few minutes if I want it extra melty. Microwave works great too for a quick fix—just cover loosely to keep moisture.

Frequently Asked Questions:

Can I use store-bought enchilada sauce instead of making it from scratch?

Absolutely! The homemade enchilada sauce adds incredible depth with a pinch of cinnamon and cocoa powder, but using store-bought sauce is a great shortcut that still tastes delicious.

Can I make these meatballs with ground turkey or chicken?

Yes. Ground poultry is leaner, so add a bit of oil or swap the milk in the meatball mixture for Greek yogurt or sour cream to keep them moist. You can also add beef bouillon powder to replicate richer flavors.

How do I prevent meatballs from getting tough?

The key is not to overmix your meatball ingredients—combine just until everything is incorporated, and avoid compacting the meatballs too tightly when rolling. Using crackers instead of breadcrumbs also helps keep them tender.

Can I freeze the baked enchilada meatballs?

Yes! Freeze without cheese topping in a freezer-safe container for up to 3 months. Thaw overnight and add fresh cheese when reheating for best texture and flavor.

Final Thoughts

This Baked Enchilada Meatballs Recipe has become one of those meals I reach for when I want comfort but with a flavorful twist. It’s simple, satisfying, and endlessly adaptable, plus the homemade enchilada sauce feels like a little love in every bite. I hope you enjoy making it as much as I do—it’s one of those dishes that turns on the cozy vibes instantly, and people always ask for seconds!