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Enchilada Meatball Casserole Recipe

Enchilada Meatball Casserole recipe
That Low Carb Life

These low carb meatballs are baked in a homemade enchilada sauce and then smothered in melted cheese and sour cream. Serves 6 as a main dish or 12 as an appetizer.

Ingredients

1 pound lean ground beef
½ pound ground pork
1 ½ cups crushed pork rinds
1/2 cup grated cheddar
1 large egg
¼ cup enchilada sauce
1 tablespoon minced jalapeno
2 cloves garlic (minced)
½ cup minced cilantro
1/2 teaspoon salt
1 cup enchilada sauce
1 cup shredded monterey jack cheese
½ cup shredded cheddar
¼ cup chopped cilantro
1/4 cup Mexican crema or sour cream

Method

1
Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
2
Add all of the meatball ingredients to a mixing bowl and stir well to combine.
3
Use a small cookie scoop to scoop out small portions of the meat mixture. Roll into balls and place evenly spaced on the baking sheet.
4
Bake for 15 minutes.
5
Pour the enchilada sauce into the bottom of a 9x13 baking dish and spread to coat the bottom of the dish.
6
Carefully transfer the meatballs from the baking sheet to the dish with the enchilada sauce and top with the monterey jack and cheddar.
7
Return to the oven for 15 minutes.
8
Remove from the oven and sprinkle with the cilantro and drizzle with crema.
9
Serve immediately.
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