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By Dave & Kitty Johnson
Easy Weeknight Baked Enchilada Meatballs
6 steps
Prep:15minCook:20min
Swapping in store-bought meatballs and enchilada sauce for a need-it-now dinner wis. These Enchilada Meatballs are truly something special – guaranteed to become a new favorite dinner with the entire family! The meatballs are baked to succulent perfection then smothered with the rich, bold, smoky enchilada sauce, topped with melty cheese, then loaded with your favorite toppings such as sour cream, guacamole and pico de gallo salsa. Serve them over rice with Mexican corn and jalapenos for the ultimate feast!
Updated at: Wed, 16 Aug 2023 19:18:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
7
Low
Nutrition per serving
Calories423.3 kcal (21%)
Total Fat29.5 g (42%)
Carbs21.9 g (8%)
Sugars6.3 g (7%)
Protein19.3 g (39%)
Sodium1510.8 mg (76%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Baked Meatballs in Enchilada Sauce
Toppings (Pick Your Favs!)
Instructions
Step 1
Preheat the oven to 400 degrees F. Line a baking sheet with foil (optional for easy cleanup) and top with an oven safe baking rack. Spray the rack lightly with cooking spray.
Step 2
Place the meatballs onto the prepared baking sheet without touching,
Step 3
Transfer the baking sheet to the oven and bake at 400 degrees F for 12 minutes (they won’t be quite done at this point). Meanwhile…
Step 4
Bring the sauce to a simmer, whisking often, about 5-7 minutes.
Step 5
Transfer the seared meatballs to the enchilada sauce and turn to coat. Spread into an even layer then top with the cheese. Bake for 8-12 minutes more or until meatballs are heated through and cheese is melted.
Step 6
Delicious served over plain rice, or cauliflower rice along with desired toppings.
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