Guys. I live for a great meatball recipe and this one is, by far, my #1 favorite I’ve created. I love Mexican dishes, but my husband isn’t so crazy about Mexican food. I made these and he loved them so much he asked me to make them again already – so that’s really saying a lot about these!
These are actually super easy to make, and an awesome weeknight dinner. I just went back to work today and I’m looking forward to making these meatballs again this week because I know they’ll be a quick meal but still something fun and exciting!
Before quarantine, I was definitely in a dinner rut. Going back to the same things over and over that were quick and easy. Admittedly, I was also very tired and lacking in inspiration while I was pregnant. Then, Harper came and quarantine quickly followed so I should probably give myself a little grace on my lame weeknight meals BQ – before quarantine.
Since we’ve found ourselves in a routine with the baby, I’ve been much more creative with dinners. My husband actually turned to me last night and said that he was fine if we never went out for dinner again because dinner has been so much fun.
I’ve really had a great time in the kitchen lately, getting more creative and making our meals entertaining. It’s important to have something to look forward to and I know we’re not the only ones who look forward to some yummy meals!
So lets get back to these meatballs! They’re not your mama’s meatball and spaghetti meatballs. These suckers are loaded up with flavor – chili peppers in adobo, garlic, scallions, cilantro (leave it out if you’re a hater), lime zest, lime juice and spices. They bake in enchilada sauce for 20 minutes and the whole bit takes about 45 – between prepping the meatballs, searing them and getting them in the oven and onto the table.
I loaded the meatballs up with toppings – cojita cheese, avocado slices, serano peppers, cilantro, pickled onions…so much flavor! I made homemade tortilla chips while the meatballs seared on the stove top – you just cut up some tortillas, brush both sides with olive oil and a sprinkle of salt and bake them until they get crispy.
I cannot rave about these meatballs enough, I want everyone to try them! Let me know if you make these!
Click here for my other favorite meatball!
Turkey Enchilada Meatballs
- 20 oz ground turkey
- 6 garlic cloves, minced or grated
- 2-3 chili peppers in adobo, finely diced add more peppers if you want spicy meatballs
- 5 scallions, thinly sliced or chopped, white parts only
- 2 tbsp chopped fresh cilantro
- 1 lime, zested and juiced
- 1 tsp ground cumin
- 1/4 tsp cayenne
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/2 c panko crumbs, unseasoned
- 1 egg, beaten
- 20 oz prepared red enchilada sauce
- 2-4 tbsp olive oil, for searing meatballs
- For serving: cojita, sour cream, lime wedges, cilantro, scallions, serano or jalapeno peppers, pickled onions, sliced avocado, tortilla chips all optional
- Preheat oven to 350.
- Combine all ingredients except the enchilada sauce and olive oil until well mixed.
- Form meatballs into desired size (I got about 17 meatballs in my batch).
- Heat oil in oven proof skillet over medium heat. Working in batches, place 6-10 meatballs, depending on the size of your skillet, and brown on each side (3-5 minutes per side) over medium heat. Set meatballs aside, and continue searing the rest of your meatballs. Do not crowd your pan, otherwise the meatballs will steam and not get the caramelized edge you want.
- Once all the meatballs are browned, pour sauce into the pan, scraping up any brown bits. Bring to a boil over medium, and remove from the heat.
- Place meatballs back in the sauce, and bake for 20 minutes or until meatballs reach an internal temperature of 165.
- Serve with cojita, lime wedges, cilantro, scallions, serano peppers, pickled onions, tortilla chips, etc!