Low Carb Enchilada Meatballs recipe
These low carb enchilada meatballs are a flavorful and healthy twist on traditional enchiladas. Packed with protein and spices, they're perfect for a weeknight dinner or meal prep.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 measuring cups and spoons
- 1 baking dish
Ingredients
- 1 lb ground beef (or turkey)
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup almond flour
- 1 large egg
- ¼ cup enchilada sauce Plus more for serving.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- to taste salt
- to taste pepper
- for garnish fresh cilantro Optional.
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the ground beef, cheddar cheese, Parmesan cheese, almond flour, egg, ¼ cup enchilada sauce, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20 minutes or until cooked through and browned.
- While the meatballs are baking, heat the remaining enchilada sauce in a small saucepan over low heat.
- Once the meatballs are done, remove them from the oven and drizzle with the warmed enchilada sauce.
- Garnish with fresh cilantro if desired and serve hot.
Notes
For a spicier kick, add diced jalapeños or cayenne pepper to the meat mixture.
You can substitute or add different types of cheese according to your preference.
These enchilada meatballs pair well with avocado, sour cream, or a green salad for a complete meal.