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Low Carb Enchilada Meatball

Savory Low Carb Enchilada Meatballs for Delicious Comfort

Delightful Low Carb Enchilada Meatballs glazed in zesty enchilada sauce, perfect for a healthy comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can substitute with ground pork or beef-pork mix.
  • 1/4 cup Almond Flour Can use crushed pork rinds as a substitute.
  • 1 large Egg Use a flax egg for vegan option.
  • 1/2 cup Finely Chopped Onion Minced shallots can be used as a milder alternative.
  • 2 cloves Minced Garlic Garlic powder can be used if fresh is unavailable.
  • 1/4 cup Chopped Cilantro Can substitute with parsley.
  • 1 tbsp Chili Powder Taco seasoning can add extra spice.
  • 1 tsp Cumin Smoked paprika is a fun alternative.
  • 1 tsp Dried Oregano Italian seasoning can be swapped in.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Black Pepper Adjust to taste.
  • 2 cups Low-Carb Red Enchilada Sauce Store-bought or homemade, ensure low in sugars.
  • 1 cup Shredded Cheese Use low-carb cheese alternatives for lactose-free.
For Optional Garnishes
  • 1/2 cup Sour Cream Can substitute with Greek yogurt.
  • 1/4 cup Fresh Cilantro Green onions can be used for a milder taste.
  • 1 each Sliced Jalapeños Omit if you prefer milder.
  • 1 each Avocado Adds creaminess and texture.

Equipment

  • baking dish
  • Mixing bowl
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease your baking dish or skillet.
  2. In a large mixing bowl, combine ground beef, almond flour, egg, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and pepper. Mix gently until just combined.
  3. Form the meat mixture into approximately 1.5-inch meatballs and place them in the prepared dish.
  4. Optional: Heat oil in a skillet and brown the meatballs for 1-2 minutes on each side.
  5. Pour enchilada sauce over the meatballs, ensuring all are coated.
  6. Bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  7. Sprinkle shredded cheese on top and return to the oven for an additional 5-7 minutes until melted.
  8. Let the meatballs rest for 5-10 minutes before serving. Garnish with sour cream, cilantro, jalapeños, or avocado.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 6gProtein: 20gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 120mgIron: 2mg

Notes

For best results, avoid overmixing meatball ingredients and chill formed meatballs if they feel loose. Check doneness with a thermometer.

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