Mexican Chicken Enchilada Meatballs
The ultimate comfort food: Mexican Chicken Enchilada Meatballs are packed with flavor and perfect for a cozy dinner. Juicy meatballs topped with enchilada sauce and melty cheese create a mouthwatering dish that will satisfy your cravings. Try this easy weeknight dinner tonight!
Equipment
- 9×13 Baking Pan
Ingredients
- 1 pound Ground Chicken
- ⅓ cup Breadcrumbs
- ¼ cup Diced Onion
- 2 cloves Garlic minced
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 1 large Egg
- 10 ounces Red Enchilada Sauce (1 can)
- 4 ounces Shredded Monterey Jack Cheese
- Chopped Fresh Cilantro (optional, for garnish)
Instructions
- Preheat your oven to 400°F. This is crucial for achieving that perfect golden-brown exterior on your meatballs.
- Spray a 9×13-inch baking pan with nonstick spray. This ensures that your meatballs won’t stick and makes for easy cleanup.
- In a large bowl, combine the ground chicken, breadcrumbs, diced onion, minced garlic, salt, black pepper, and egg. Mix thoroughly using your hands or a spatula until all ingredients are well combined. Look for a uniform mixture that holds together but isn’t too tightly packed.
- Portion the mixture into 24 meatballs. You can use a cookie scoop for uniformity or roll them by hand. Each meatball should be about the size of a US quarter, ensuring they cook evenly.
- Place the meatballs onto the prepared baking pan, making sure they are spaced evenly apart to allow for even cooking.
- Bake the meatballs for 20 minutes, or until they are cooked through and reach an internal temperature of 165°F.
- Once baked, remove the meatballs from the oven. Now, pour the enchilada sauce over the meatballs, making sure they are well coated.
- Sprinkle the shredded Monterey Jack cheese over the top of the meatballs and return the pan to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Finally, garnish with chopped cilantro if desired, adding a fresh touch to your delicious meatballs.
Notes
- Using Cold Ingredients: It's best to use cold ingredients directly from the refrigerator. This helps in rolling the meatballs more easily.
- Low Carb Option: To make these meatballs low carb, consider swapping the breadcrumbs for freshly grated cheese.
- Gluten-Free Adaptation: For gluten-free meatballs, you can replace the breadcrumbs with gluten-free crumbs or follow the low-carb instructions.
- Adding Moisture: If the mixture seems too dry, you might need to add a little liquid, like milk, to help the ingredients stick together.
- Gentle Mixing: Be careful not to overwork the meat mixture. Gently fold the ingredients to maintain the tenderness of the meatballs.