Low Carb Enchilada Meatballs
Low Carb Enchilada Meatballs are the ultimate keto dinner idea for busy weeknights. Skip the tortillas for this easy gluten free casserole that uses almond flour to keep the texture tender. Juicy seasoned beef is smothered in red sauce and topped with melted Monterey Jack cheese for a saucy Tex Mex finish.
Ingredients
Meatballs
- 2 pounds ground beef 85/15 or ground turkey
- ½ cup almond flour
- 1 large egg
- ½ cup yellow onion finely diced (or grated)
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika optional
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce + topping
- 2 cups low carb enchilada sauce red or green, check labels
- 2 cups shredded Monterey Jack cheddar, or a blend
Optional toppings
- chopped cilantro
- sliced green onions
- diced avocado
- sour cream
- pickled jalapeños
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, almond flour, egg, onion, garlic, chili powder, cumin, oregano, smoked paprika (optional), salt, and pepper. Mix gently until combined.
- Roll into 20–24 meatballs and place on the baking sheet.
- Bake 14–16 minutes, until cooked through (160°F for beef, 165°F for poultry).
- Reduce oven temperature to 375°F. Spread 1 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Add meatballs in a single layer. Pour remaining sauce over the top.
- Sprinkle cheese over the meatballs. Bake 12–15 minutes, until bubbly and melted. Broil 1–2 minutes if you want a little color on top.
- Rest 5 minutes. Add toppings and serve.
Notes
Baking the meatballs first helps them stay tender and prevents them from falling apart in the sauce.
For extra creamy sauce, stir ½ cup sour cream into the enchilada sauce before baking.
Store leftovers in the fridge up to 4 days, or freeze baked meatballs up to 3 months.
Tried this recipe?Let us know how it was!