Description
Savor the rich flavors of these Low Carb Enchilada Meatballs, perfectly spiced and smothered in a cheesy enchilada sauce. A satisfying, low-carb twist on a classic favorite!
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
For the Enchilada Sauce:
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sliced jalapeños
- Sour cream
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Make the Meatballs: In a large bowl, combine the ground beef, ground pork, almond flour, Parmesan cheese, egg, onion, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and cilantro if using. Mix well and shape into 1 1/2-inch meatballs. Place on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until cooked through and browned.
- Prepare the Enchilada Sauce: While the meatballs bake, heat the enchilada sauce in a saucepan over medium heat until warm.
- Combine Meatballs and Sauce: Once cooked, transfer the meatballs to a baking dish and pour the warm enchilada sauce over them.
- Add Cheese and Bake Again: Sprinkle the shredded cheddar and Monterey Jack cheese over the meatballs and sauce. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Let cool for a few minutes, then garnish with cilantro, green onions, jalapeños, and sour cream if desired.
Notes
For a spicier dish, consider adding diced jalapeños to the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes