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Baked Enchilada Meatballs
Baked Enchilada Meatballs are super tender and loaded with flavor – thanks to a surprise ingredient!
Ingredients
Meatballs
4 tablespoons extra virgin olive oil
1/2 fresh jalapeno, 1 1/2 tablespoons minced
1 bunch scallions, whites only diced, 1/2 cup (save tops for garnish)
2 teaspoons finely minced fresh garlic
1 10-ounce can red enchilada sauce (*Note: You’ll need additional cans - see below in the Other Ingredients section) or make our Homemade Enchilada Sauce recipe
1/2 cup yellow corn meal
1/4 cup whole milk
1/2 cup plain bread crumbs
2 pounds 80/20 ground beef
3 tablespoons fresh cilantro, minced
2 whole eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup finely shredded Monterey Jack cheese
Other Ingredients
4 cups cooked white rice
2 10-ounce cans red enchilada sauce
4 ounces diced green chiles
2 cups Monterey Jack, shredded
Scallion tops, diced for garnish
Instructions
- Preheat oven to 375 degrees F.
- In a medium saute pan, place olive oil, jalapeno, scallion whites, and garlic and saute over medium low heat for 2-3 minutes or until the scallions and jalapeno start to soften.
- Add 10 ounces of enchilada sauce and increase heat to medium high and bring to a quick boil.
- Remove from heat and stir in the corn meal. Cover the pan and let sit off heat for five minutes.
- Remove cover after five minutes and stir in milk and bread crumbs then pour onto a plate or small pan and refrigerate to cool slightly. The mixture will be thick and pasty.
- While that mixture is cooling, in a large bowl place ground beef, cilantro, eggs, salt, pepper, cumin, coriander and the one cup of finely grated Monterey Jack cheese.
- Add the cooled corn meal mixture and mix to combine.
- Line a sheet tray with parchment and using a one-ounce scoop, scoop out 32 balls onto your counter or cutting board, dipping the scoop in water every so often to help the meatballs slide out.
- Wet your hands and roll the 32 balls and place on the prepared sheet tray and bake for 18-20 minutes until cooked through.
- While the meatballs are cooking, prepare the four cups of cooked rice.
- Leave the oven at 375 degrees F and place the cooked rice into the bottom of a casserole dish that has been sprayed with kitchen pan spray. My pan was round but a standard 9X13 pan will work.
- Lay the 32 meatballs over the top of the rice.
- Drizzle all but ¼ cup of the 20 ounces of enchilada sauce over the meatballs and top with the green chiles.
- Sprinkle all of the two cups of shredded Monterey Jack cheese over the top then drizzle the last ¼ cup of enchilada sauce over the cheese, cover and bake to heat the mixture and melt the cheese.
- I used room temperature rice, sauce and meatballs and my finished dish took 25 minutes to bake.
- If your rice, meatballs and sauce are hot to start, the end time will be less. (Everything is cooked, this last step is just to heat and melt the cheese.)
- Dice the green scallions tops and sprinkle over the melted cheese and serve immediately.
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