Creamy, juicy, and wildly comforting — this Cheesy Enchilada Meatball Bake hits all the weeknight dinner sweet spots. Imagine tender, seasoned meatballs baked until just right, smothered in tangy enchilada sauce and a blanket of gooey cheddar that pulls apart with every forkful. Fun fact: casseroles like this one were invented to feed hungry families with minimal fuss — and that spirit lives on in this dish. If you’re short on time but want big flavor, this is your new favorite.

If you enjoy simple oven-baked comfort recipes, you might also like my take on baked cheesy zucchini bites for an easy veggie side. This recipe shines because it’s simple, quick to prepare, and very family-friendly — perfect for busy nights and casual gatherings. Read on and get ready to make a dish that will have everyone asking for seconds.

What is Cheesy Enchilada Meatball Bake?

What’s in a name? Cheesy Enchilada Meatball Bake sounds like a mouthful — and it is, in the best way. Think meatballs asking, “Can we be enchiladas today?” and getting wrapped in sauce and cheese like a cozy blanket. Why might it be called that? Maybe someone once dropped enchilada sauce over meatballs and declared, “Genius!” It’s playful, satisfying, and yes, it taps into that old kitchen truth that “the way to a man’s heart is through his stomach.” Give it a try and see how fast it wins over friends and family.

Why You’ll Love This

This dish is irresistible for three big reasons:

• Comforting, hearty flavor: Juicy, seasoned meatballs meet bright enchilada sauce and melted cheddar — a savory, cheesy combination that’s all about comfort.
• Cost-efficient home cooking: Ground beef, pantry spices, and a little cheese go a long way. Making this at home saves money compared to takeout and stretches servings for leftovers.
• Flavorful toppings and textures: The enchilada sauce adds a tangy kick while the melted cheddar brings creaminess and a satisfying pull. Add a sprinkle of cilantro or chopped green onions for freshness.

If you like casseroles with bold flavors, this is a cousin to other hearty bakes on the blog. Pair it with a fresh salad or a simple side for a complete meal. Try it — you’ll be glad you did.

How to Make

Quick Overview

This recipe is straightforward and perfect for cooks at any level. You’ll mix and form meatballs, bake them until cooked through, then nestle them in enchilada sauce and finish with cheese until bubbly. The standout elements: juicy meatballs, tangy enchilada sauce, and a bubbly cheesy finish. Prep time is about 15 minutes, active hands-on time 15–20 minutes, baking 25 minutes for the meatballs plus 15 minutes to melt the cheese. Total time around 55 minutes.

Ingredients

• 1 lb ground beef, 80/20 for best flavor
• 1 large egg, lightly beaten
• 1/4 cup grated cheddar cheese, finely grated
• 2 Tbsp taco seasoning, store-bought or homemade
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup enchilada sauce (plus extra for topping), room temperature
• 1 cup shredded cheddar cheese, for topping, shredded for even melting

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and lightly spray or grease the foil.
2. In a large bowl, add 1 lb ground beef, 1 large beaten egg, 1/4 cup grated cheddar cheese, 2 Tbsp taco seasoning, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Use clean hands or a fork to gently mix until just combined — avoid overworking the meat to keep meatballs tender.
3. Shape the mixture into 15 evenly sized meatballs, about 1.25 inches each. Use a cookie scoop or tablespoon to portion for uniform cooking.
4. Place the meatballs on the prepared baking sheet, spacing them slightly apart so heat circulates.
5. Bake the meatballs at 400°F (200°C) for 25 minutes, or until the internal temperature reaches 160°F (71°C) and they are cooked through with no pink in the center.
6. While the meatballs bake, reduce the oven temperature to 350°F (175°C). Pour 1/4 cup enchilada sauce into a small baking dish or cast iron skillet, spreading it evenly on the bottom.
7. Carefully transfer the cooked meatballs into the dish on top of the sauce. Spoon additional enchilada sauce over the meatballs so they’re lightly coated.
8. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the meatballs.
9. Bake at 350°F (175°C) for 15 minutes, or until the cheese is melted, bubbling, and slightly golden at the edges.
10. Remove from oven and let rest 5 minutes before serving. Garnish with chopped cilantro or sliced green onions if desired.

What to Serve With

Pair this bake with sides that balance its richness and add texture:

• A crisp green salad with lime vinaigrette for brightness.
• Warm tortillas or rice to soak up saucy goodness.
• Roasted corn or grilled vegetables for smoky contrast.
• For a cozy combo, serve with baked potatoes like these air-fryer favorites: air fryer baked potatoes.
• Cold drinks such as iced tea, cerveza, or a simple margarita complement the flavor profile.

Top Tips for Perfecting

• Use 80/20 ground beef for the best balance of flavor and juiciness. Too lean and meatballs can dry out.
• Don’t overmix the meat mixture — combine until ingredients are just incorporated to keep meatballs tender.
• For quicker assembly, brown meatballs in a skillet for 6–8 minutes before finishing in the oven; this adds extra crust and flavor.
• If you prefer spicier food, stir a dash of hot sauce into the enchilada sauce or use a spicy cheddar.
• Avoid piling too much cheese in one spot; spread evenly so everything melts uniformly.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Freezing: Place cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave for 1–2 minutes until hot, or reheat in a 350°F (175°C) oven for 10–15 minutes covered with foil to prevent over-browning. To refresh melted cheese, add a sprinkle of fresh cheddar and bake a few minutes more until bubbly.

FAQs

Can I make these meatballs ahead of time?
Yes. You can form the meatballs and refrigerate them for up to 24 hours before baking, or freeze raw formed meatballs for up to 3 months. Thaw before baking if frozen.

Can I use ground turkey or chicken instead of beef?
Absolutely. Use the same measurements, but add a tablespoon of olive oil or a bit of breadcrumbs to help retain moisture because lean poultry can dry out.

What can I use instead of taco seasoning?
Make a quick mix with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, and a pinch of garlic powder and cayenne. Adjust to taste.

Is there a vegetarian version of this dish?
Yes — use plant-based meat crumbles or firm mashed beans formed into balls, or make larger enchilada-style stuffed peppers with the same sauce and cheese.

How do I prevent the cheese from getting greasy?
Use moderate amounts of cheese and shred it fresh from a block. Pre-shredded cheese contains anti-caking agents that can make melted cheese separate more easily.

Conclusion

This Cheesy Enchilada Meatball Bake is a must-try for anyone who loves bold, comforting flavors with minimal fuss. It’s an easy, budget-friendly meal that comes together quickly and satisfies a crowd — perfect for weeknights or casual gatherings. If you want more recipe inspiration along the same lines, check out this variation known as the Cheesy Enchilada Meatball Casserole from 12 Tomatoes for another take on the same delicious concept. Give this recipe a go, share it with family, and enjoy the warm, cheesy smiles that follow.

Cheesy Enchilada Meatball Bake

Creamy, juicy, and wildly comforting — this Cheesy Enchilada Meatball Bake hits all the weeknight dinner sweet spots.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• Mixing Bowl
• Baking Sheet
• Small Baking Dish or Cast Iron Skillet

Ingredients

  

Meatball Ingredients

• 1 lb Ground beef (80/20) For best flavor
• 1 large Egg Lightly beaten
• 1/4 cup Grated cheddar cheese Finely grated
• 2 Tbsp Taco seasoning Store-bought or homemade
• 1/2 tsp Onion powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Enchilada sauce Plus extra for topping, room temperature

Topping Ingredients

• 1 cup Shredded cheddar cheese For topping, shredded for even melting

Instructions

 

• Preheat the oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and lightly spray or grease the foil.
• In a large bowl, add ground beef, beaten egg, grated cheddar cheese, taco seasoning, onion powder, salt, and black pepper. Use clean hands or a fork to gently mix until just combined — avoid overworking the meat to keep meatballs tender.
• Shape the mixture into 15 evenly sized meatballs, about 1.25 inches each. Use a cookie scoop or tablespoon to portion for uniform cooking.
• Place the meatballs on the prepared baking sheet, spacing them slightly apart so heat circulates.
• Bake the meatballs at 400°F (200°C) for 25 minutes, or until the internal temperature reaches 160°F (71°C) and they are cooked through with no pink in the center.
• While the meatballs bake, reduce the oven temperature to 350°F (175°C). Pour enchilada sauce into a small baking dish or cast iron skillet, spreading it evenly on the bottom.
• Carefully transfer the cooked meatballs into the dish on top of the sauce. Spoon additional enchilada sauce over the meatballs so they’re lightly coated.
• Sprinkle shredded cheddar cheese evenly over the top of the meatballs.
• Bake at 350°F (175°C) for 15 minutes, or until the cheese is melted, bubbling, and slightly golden at the edges.
• Remove from oven and let rest 5 minutes before serving. Garnish with chopped cilantro or sliced green onions if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keyword Easy