Low Carb Enchilada Meatballs recipe
These flavorful Low Carb Enchilada Meatballs are a delicious twist on traditional enchiladas, packed with protein and low in carbs. Perfect for a quick weeknight dinner or meal prep!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 saucepan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 meat thermometer optional
Ingredients
- 1 lb ground beef or turkey for a lighter option
- ½ cup grated cheese cheddar or Monterey Jack
- ¼ cup almond flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup enchilada sauce low-carb version preferred
- Fresh cilantro for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup if desired.
- In a mixing bowl, combine the ground beef (or turkey), grated cheese, almond flour, egg, garlic powder, onion powder, chili powder, cumin, salt, and black pepper. Mix until well combined.
- Using your hands, form the mixture into meatballs about 1.5 inches in diameter and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the internal temperature of the meatballs reaches 160°F (70°C).
- While the meatballs are baking, warm the enchilada sauce in a saucepan over medium heat, stirring occasionally.
- Once the meatballs are cooked, remove them from the oven and place them in the saucepan with the enchilada sauce. Stir gently to coat the meatballs thoroughly.
- Allow the sauce to heat through for a couple of minutes, then remove from heat.
- Serve the meatballs garnished with fresh cilantro, if desired.
Notes
These meatballs can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Feel free to customize the spices to your taste or add chopped jalapeños for a spicy kick.
Pair them with a side salad for a complete low-carb meal!