Low Carb Enchilada Meatballs

Some nights you want enchiladas.

Not the full project, though. No rolling tortillas. No sauce splatters across the counter. No “why did I start this at 6:45?” feeling.

That’s where these low carb enchilada meatballs come in.

You get all the cozy Tex-Mex flavor—warm spices, saucy enchilada vibes, melted cheese, a little tang—without the carb-heavy parts. The meatballs bake up tender, then they get smothered in enchilada sauce and finished in the oven until everything turns bubbly at the edges. It’s the kind of dinner that feels like comfort food, but it still fits a low carb plan.

And leftovers? Even better. The meatballs soak up more sauce overnight, which makes them taste extra savory the next day.

This is one of those recipes you’ll keep coming back to. Easy enough for a weeknight. Good enough to serve when people are coming over.

Ingredients

Here I explain the best ingredients for these low carb enchilada meatballs, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

Ground meat

You’ve got options here, and they all work.

• Ground beef (85/15) makes the most classic, rich meatball.

• Ground turkey keeps it lighter, but still flavorful if you season well.

• Ground chicken works too, just don’t go too lean or the meatballs can dry out.

• A beef + pork blend makes the most tender meatballs, if you like that extra richness.

If you’re using very lean meat, add a tablespoon of olive oil to the mixture. It helps.

Almond flour

This is your low carb binder.

It replaces breadcrumbs and helps the meatballs hold together without turning tough. It also keeps the texture tender, not dense.

Swap: pork rind crumbs (very low carb, extra savory), or grated Parmesan (adds salt and flavor, so adjust seasoning).

Egg

The egg helps bind everything so the meatballs don’t crumble in the sauce.

Onion and garlic

Onion adds sweetness and depth. Garlic adds that warm, savory base that makes enchilada-style flavors taste right.

If you don’t want onion pieces, use grated onion instead. It melts into the meat mixture.

Enchilada seasoning

This is where the enchilada flavor starts.

A simple blend does the job:

• chili powder

• cumin

• smoked paprika (optional, but nice)

• oregano

• salt and black pepper

You can also use taco seasoning, but enchilada seasoning tends to taste a little deeper and less “taco packet.” Either one works.

Enchilada sauce

Choose a sauce you like, because it’s the main flavor in the dish.

For low carb, you’ll want a sauce with no added sugar, or at least very low sugar. Some brands add more than you’d expect.

Red enchilada sauce is classic here. Green enchilada sauce is a great swap if you want a brighter, tangier finish.

Cheese

You can keep it simple or do a blend.

• Monterey Jack melts smooth and mild.

• Cheddar adds a sharper bite.

• Pepper jack adds gentle heat without being overpowering.

If you’re watching carbs closely, check pre-shredded blends for additives. Freshly grated cheese keeps things simple and melts nicely.

Optional toppings

These make the dish feel fresh when you serve it.

• chopped cilantro

• sliced green onions

• diced tomatoes

• diced avocado

• pickled jalapeños

• sour cream

Low carb dinners love a good topping moment. It keeps everything balanced.

Ingredient notes and substitutions

This recipe is flexible. You can adjust it to your kitchen and still end up with meatballs you’ll want to make again.

Almond flour swaps

If you don’t have almond flour, these work well:

• pork rind crumbs (fine crushed)

• grated Parmesan cheese

• ground flaxseed (works, but adds a slightly “nutty” taste)

If you use Parmesan as the binder, reduce the salt slightly. Parmesan brings its own.

Dairy-free option

Skip the cheese on top and finish with:

• chopped cilantro

• avocado

• a squeeze of lime

You still get a saucy, flavorful dinner without the dairy.

Onion and garlic shortcuts

If you’re short on time:

• use 1 teaspoon onion powder instead of fresh onion

• use ½ teaspoon garlic powder instead of fresh garlic

Fresh tastes best, but shortcuts still give you good meatballs.

Spice level adjustments

Want it mild? Use:

• mild enchilada sauce

• Monterey Jack or cheddar

• skip jalapeños

Want more heat?

• use hot enchilada sauce

• add diced jalapeños to the meat mixture

• use pepper jack on top

• add a pinch of cayenne to the seasoning

Best enchilada sauce for low carb

Enchilada sauce is one of those ingredients that looks “safe” until you check the label.

Some sauces are naturally low in sugar. Some sneak in sugar or starches. Not every brand is the same.

Here’s what to look for:

• no added sugar, or very low sugar per serving

• a simple ingredient list

• a flavor you actually like on its own

If you want total control, you can make a quick homemade version. It’s not hard. It just takes a few minutes.

Quick low carb enchilada sauce (easy homemade option)

If you’d rather not rely on a store-bought sauce, this is a simple one:

In a saucepan, whisk together:

• 2 tablespoons olive oil

• 2 tablespoons chili powder

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• 1 cup chicken or beef broth

• 1 cup tomato sauce (check carbs and ingredients)

Simmer 5–7 minutes until slightly thickened.

If you want it thicker without flour, whisk in a tiny pinch of xanthan gum (start very small). It thickens fast.

You don’t have to make your own sauce for this recipe to work. It’s just a helpful option if you like controlling ingredients.

How to make low carb enchilada meatballs

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1: Preheat the oven

Preheat the oven to 400°F.

Line a baking sheet with parchment paper or foil. This makes cleanup easier and keeps the meatballs from sticking.

Step 2: Mix the meatball mixture

In a large bowl, add:

• ground meat

• almond flour

• egg

• diced onion

• minced garlic

• chili powder

• cumin

• oregano

• smoked paprika (if using)

• salt and pepper

Mix gently until combined.

Try not to overmix. Overworking meatball mixture can make the texture tougher. You want everything evenly combined, then stop.

Step 3: Roll the meatballs

Use a scoop or tablespoon to portion the mixture, then roll into meatballs.

A medium meatball (about 1 ½ tablespoons) is perfect. They cook evenly and fit nicely in the baking dish.

Place them on the baking sheet with a little space in between.

Step 4: Bake the meatballs

Bake for 14–16 minutes, or until they’re browned on the outside and cooked through.

If you like using a thermometer, aim for:

• 160°F for beef

• 165°F for chicken or turkey

Baking first keeps the meatballs tender and prevents them from falling apart in the sauce.

Step 5: Assemble with enchilada sauce

Reduce oven temperature to 375°F.

Pour about half of the enchilada sauce into a 9×13-inch baking dish (or any similar casserole dish). Spread it around the bottom.

Add the baked meatballs in a single layer.

Pour the remaining enchilada sauce over the top, spooning it into gaps so everything is coated.

Step 6: Add cheese and bake again

Sprinkle shredded cheese over the top.

Bake uncovered for 12–15 minutes, until the sauce is bubbly and the cheese is melted.

If you want a little golden color on top, broil for 1–2 minutes at the end. Stay close. Cheese can go dark fast.

Step 7: Rest and serve

Let the dish rest for 5 minutes before serving.

Then top it however you like—cilantro, avocado, sour cream, green onions, jalapeños. That’s where it turns from “good” to “people ask for the recipe.”

Recipe tips

These are the small things that make the meatballs tender, saucy, and dependable.

Don’t skip the bake-first step

You can simmer raw meatballs directly in sauce, but low carb meatballs can be a bit more delicate because there are no breadcrumbs.

Baking first sets the shape, locks in juices, and makes the final casserole easy to serve.

Use a little fat

If you use extra-lean meat, the meatballs can dry out.

A little fat keeps them juicy. If you only have lean meat, add a tablespoon of olive oil or a spoonful of sour cream to the mixture.

Taste your sauce before you commit

Some enchilada sauces are salty. Some are mild. Some are smoky.

Taste it. If it’s very salty, season the meatballs a touch lighter. If it’s mild, bump your spices slightly.

Keep the meatball size consistent

If the meatballs are all different sizes, they won’t cook evenly.

A cookie scoop is perfect for this. It makes the whole process faster, too.

Want extra saucy meatballs?

Add an extra ½ cup enchilada sauce.

Just don’t drown the dish. Too much sauce can make it feel soupy, especially once you add toppings.

Optional additions and variations

This recipe is a strong base. You can keep it simple or build it out.

Add a creamy layer

Stir ½ cup sour cream into the enchilada sauce before pouring it over the meatballs.

It turns the sauce slightly creamy and mellow. Less sharp, more cozy.

If you do this, use a sauce you already like. Sour cream makes it more gentle, but it won’t fix a sauce you don’t enjoy.

Add green chiles

Add a small can of diced green chiles to the sauce for extra depth.

They don’t have to be spicy. They just give that roasted chile background flavor.

Make it “enchilada meatball skillet” style

Skip the second bake.

After baking the meatballs, simmer them in a skillet with enchilada sauce for 8–10 minutes, then top with cheese and cover until melted.

This is great when you don’t want to turn on the oven twice.

Switch to green enchilada sauce

Green sauce + chicken meatballs is a really good combo.

Finish with:

• cilantro

• lime

• avocado

It tastes bright and fresh, while still feeling like comfort food.

Add a little smoky heat

Add ½ teaspoon chipotle powder to the meatball mixture, or stir a spoonful of chopped chipotle peppers (in adobo) into the sauce.

Go easy. Chipotle is bold.

What to serve with it

Low carb doesn’t mean boring sides. You’ve got plenty of ways to make this feel like a full dinner.

Low carb serving ideas

• cauliflower rice (classic pairing, soaks up the sauce)

• zucchini noodles (light, fresh, great with the saucy meatballs)

• shredded lettuce (serve meatballs over lettuce like an enchilada bowl)

• roasted peppers and onions (sweet and savory, nice texture)

• steamed broccoli (simple and works with everything)

• a crisp salad with a lime-y dressing

Fun low carb “enchilada bowl”

This is an easy way to serve it:

• a scoop of cauliflower rice

• 3–4 meatballs with sauce

• shredded lettuce

• avocado

• sour cream

• cilantro

• extra jalapeños if you want heat

It feels like a full restaurant-style bowl without needing tortillas.

Make ahead, storage, and freezing

These meatballs are made for prepping.

Make ahead

You can mix and roll the meatballs up to 24 hours in advance.

Store them covered in the fridge on a baking sheet. Bake when ready.

You can also bake the meatballs fully, cool them, and store in the fridge for up to 2 days. Then assemble with sauce and cheese and bake to heat through.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

Keep them with sauce. Sauce helps the meatballs stay tender.

Reheating

• Microwave: heat in short bursts until hot, stirring sauce around the meatballs as you go.

• Oven: place in a baking dish, cover with foil, and reheat at 350°F for 15–20 minutes.

• Stovetop: simmer gently in a covered skillet with a splash of extra sauce if needed.

Freezing

These freeze very well.

Best method:

1. Bake the meatballs.

2. Cool completely.

3. Freeze in a single layer on a baking sheet.

4. Transfer to a freezer bag or container.

When ready to use:

• thaw overnight in the fridge, or

• reheat from frozen by simmering in sauce gently until hot

You can also freeze the full casserole (meatballs + sauce) in a freezer-safe dish. Add cheese after thawing for best texture.

Frequently asked questions

Are these really low carb?

They can be.

The meatballs themselves are low carb because they use almond flour instead of breadcrumbs. The biggest factor is the enchilada sauce.

Check the label. Choose a sauce without added sugar if you’re keeping carbs tight.

Can I pan-fry the meatballs instead of baking?

Yes. Brown them in a skillet with a little oil, turning until browned all over.

Just know you’re aiming for browned, not fully cooked through. They’ll finish in the oven with the sauce.

Baking is easier and less messy. Pan-frying gives a deeper browned exterior.

Pick your mood.

Can I use frozen meatballs?

You can, especially if you have homemade low carb meatballs already frozen.

If you’re using store-bought frozen meatballs, check ingredients. Many contain breadcrumbs.

To use frozen meatballs:

• bake them first (or heat according to package), then

• add to the sauce and bake with cheese

What if I don’t have almond flour?

Use pork rind crumbs or grated Parmesan as the binder.

Pork rind crumbs give a great low carb texture and hold up well in sauce. Parmesan adds flavor and salt, so adjust seasoning.

Can I make this in the slow cooker?

You can, with one adjustment.

Bake the meatballs first so they hold their shape. Then place them in the slow cooker with enchilada sauce and cook on low for 2–3 hours.

Add cheese during the last 15 minutes and cover until melted.

The meatballs will be tender, but the cheese won’t brown in a slow cooker. Still delicious.