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