Easy Tex Mex Meatballs
These Tex Mex Meatballs pack all the bold, saucy flavor of enchiladas into tender, juicy bites that are a hit with both kids and adults. Baked in a single layer and finished in a skillet of warm enchilada sauce, they’re perfect for busy weeknights. They’re gluten-free friendly, meal prep approved, and packed with a Tex-Mex twist.
Servings: 6
Ingredients
- 1 lb ground turkey preferably dark meat (chicken or beef works too)
- ½ cup “tortilla bread crumbs”*
- 1 egg or flax egg
- 2 cloves garlic minced or ¾ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 tablespoons fresh cilantro chopped
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 15- ounce jar of red enchilada sauce
- Shredded Mexican cheese optional
- *For the Tortilla Bread crumbs: Take 2 6-inch corn tortillas (depending on the size of your corn tortilla you may need more or or less to make ½ cup) and tear them into bite-size pieces to fit into a nut and spice grinder or mini food processor. Process until they are broken down into a bread crumb-like consistency.
Instructions
- In a large bowl combine the ground meat, tortilla breadcrumbs, egg, garlic, all of the spices, chopped cilantro, salt and pepper. Do this lightly so the meat isn’t packed.
- Form meatballs (about 2 inches diameter). I like to use an ice cream scooper to help measure each ball.
- Heat up the enchilada sauce in a 12-inch skillet.
- Preheat oven to 500 degrees. Line a baking sheet with unbleached parchment paper. Bake for 12 minutes and transfer to the skillet, and simmer the meatballs in the sauce to finish cooking through for about 4 minutes.
- Serve with tortillas or in a rice bowl with veggies.
Notes
- These Tex-Mex Meatballs are weeknight gold. Leftovers store well in the fridge for up to 4 days and reheat beautifully in the microwave or stovetop.
- You can also freeze the baked meatballs (without sauce) and simmer them straight from frozen in enchilada sauce for a quick dinner later.