Quick & Cheesy Low Carb Enchilada Meatballs Recipe

Crafting delicious low carb enchilada meatballs brings a zesty twist to classic Mexican-inspired comfort food.

Packed with bold spices and lean protein, these bite-sized delights dance with authentic flavors.

Cheese lovers will appreciate the melty goodness nestled within each perfectly seasoned morsel.

Jalapeños add a subtle kick that sparks excitement for adventurous palates.

Whipping up this protein-packed dish takes less time than traditional enchilada preparation.

Home cooks can easily adapt ingredients to match personal taste preferences.

Savor these meatballs as a satisfying main course or impressive appetizer that keeps carb counts low and flavor expectations high.

Storage Tips for Low Carb Enchilada Meatballs

• Store leftover meatballs in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring they're tightly sealed to maintain freshness and prevent bacterial growth.
• Transfer cooled meatballs to freezer-safe containers or freezer bags. Remove excess air, label with the date, and freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Place meatballs in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even warming and prevent dryness.

FAQs About Low Carb Enchilada Meatballs

• Are these meatballs spicy?

These meatballs have a mild to moderate heat level from chili powder and cumin. You can easily adjust the spiciness by reducing or increasing the amount of chili powder or adding jalapeños.

• Can I use different types of meat?

Yes, you can substitute ground beef and pork with ground turkey, chicken, or even a plant-based ground meat alternative. Just ensure the meat has enough fat content to keep the meatballs moist.

• Is this recipe gluten-free?

The recipe is naturally gluten-free when using almond flour. However, always check your enchilada sauce label to confirm it’s gluten-free, as some commercial sauces might contain gluten.

Why Low Carb Enchilada Meatballs Are a Keto Favorite

• Quick and Simple Preparation: Combine ingredients, shape meatballs, and bake – minimal steps create a delicious dinner that requires little cooking expertise and delivers maximum taste.
• Customizable Low-Carb Delight: Perfect for keto and low-carb diets, these meatballs swap traditional high-carb ingredients with almond flour and feature protein-rich meats for a satisfying, nutritious alternative to traditional enchiladas.
• Crowd-Pleasing Comfort Food: Melted cheese, spicy seasonings, and tender meatballs make this recipe a family favorite that appeals to both adults and kids, suitable for casual weeknight dinners or casual gatherings with friends.

Ingredients for Low Carb Enchilada Meatballs

• Ground Beef: A lean protein that forms the primary structure of the meatballs.
• Ground Pork: Adds richness and helps create a tender meatball texture.

• Almond Flour: Serves as a low-carb binding agent to hold the meatballs together.
• Parmesan Cheese: Provides a salty, umami flavor and helps bind the meat mixture.
• Egg: Acts as a crucial binder to keep the meatballs compact and moist.

• Onion, Garlic: Create a deep, savory base flavor for the meatballs.
• Cumin, Chili Powder, Smoked Paprika: Deliver a classic enchilada-style spice profile.
• Salt, Black Pepper: Essential for balancing and enhancing the overall taste.
• Cilantro: Offers a fresh, bright herb note to the meatball mixture.

• Enchilada Sauce: Provides a traditional Mexican-inspired flavor coating.
• Cheddar Cheese, Monterey Jack Cheese: Melt to create a creamy, rich topping.

• Cilantro, Green Onions, Jalapenos, Sour Cream: Add freshness, heat, and creaminess to the final dish.

How to Prepare Low Carb Enchilada Meatballs Easily

Step 1: Prepare the Oven

Set your oven to 375F (190C). Cover a baking sheet with parchment paper or give it a light grease coating to prevent sticking.

Step 2: Create Meaty Magic

• Ground beef
• Ground pork
• Almond flour
• Parmesan cheese
• Egg
• Chopped onion
• Minced garlic
• Cumin
• Chili powder
• Smoked paprika
• Salt
• Black pepper
• Chopped cilantro (optional)

Mix everything thoroughly until well blended. Roll the mixture into bite-sized meatballs about 1 1/2 inches in diameter. Carefully place each meatball on the prepared baking sheet, leaving some space between them.

Step 3: Roast the Meatballs

Slide the baking sheet into the preheated oven. Cook for 20-25 minutes until the meatballs are completely cooked through and have a beautiful golden-brown exterior.

Step 4: Warm the Sauce

While the meatballs are roasting, pour the enchilada sauce into a saucepan. Heat over medium temperature until the sauce is warm and slightly bubbling.

Step 5: Sauce and Meatball Romance

Transfer the freshly baked meatballs into a baking dish. Generously pour the warm enchilada sauce over the meatballs, ensuring each one gets a delicious coating.

Step 6: Cheese Finale

• Shredded cheddar cheese
• Monterey Jack cheese

over the sauced meatballs. Return the dish to the oven and bake for another 10-15 minutes until the cheese melts into a gooey, irresistible topping.

Step 7: Dress and Serve

• Fresh cilantro
• Chopped green onions
• Sliced jalapenos
• A dollop of sour cream

Enjoy your low-carb enchilada meatball masterpiece!

Pro Tips for Flavorful Low Carb Enchilada Meatballs

• Swap ground pork with ground turkey for a leaner protein option that keeps the low-carb profile intact.
• Ensure meatballs are evenly sized for consistent cooking and prevent some pieces from overcooking or undercooking.
• Test internal temperature of meatballs with a meat thermometer, aiming for 160F to guarantee food safety without drying out the meat.
• Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days, reheating gently to maintain moisture and texture.
• Use fresh herbs like cilantro sparingly to enhance flavor without overwhelming the dish's delicate spice balance.

Variations to Change Up Low Carb Enchilada Meatballs

• Spicy Southwest Meatballs: Replace ground pork with spicy chorizo sausage and add diced jalapeños to the meat mixture for extra heat.
• Mediterranean Fusion Meatballs: Swap enchilada sauce with marinara, use feta cheese instead of cheddar, and mix in oregano and mint for a Mediterranean flavor profile.
• Chicken Enchilada Meatballs: Substitute ground beef and pork with ground chicken, adding a lighter protein option while maintaining the rich, zesty seasoning.
• Green Chile Meatball Casserole: Use green enchilada sauce instead of red, incorporate roasted green chiles into the meat mixture, and top with pepper jack cheese for a tangy southwestern kick.

Pairing Ideas for Low Carb Enchilada Meatballs

• Boost Flavor Companions: Pair these zesty meatballs with crisp Mexican-style coleslaw for a refreshing crunch that cuts through the rich, spicy sauce.
• Wine and Dine Match: Select a medium-bodied red like Tempranillo or Zinfandel, which complements the smoky spices and stands up to the bold enchilada flavors.
• Fresh Side Kick: Whip up a quick avocado salsa with diced tomatoes, lime juice, and cilantro to add bright, tangy notes that enhance the meatballs' deep, savory profile.
• Cool Contrast Partner: Top with a dollop of Mexican crema or Greek yogurt to balance the heat and provide a creamy, cooling counterpoint to the spicy enchilada sauce.

Low Carb Enchilada Meatballs Recipe

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4.6 from 21 reviews

• Total Time: 40-50 minutes
• Yield: 6 1x

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Description

Savory low carb enchilada meatballs deliver Mexican-inspired zest without carb overload. Packed with bold spices and cheesy goodness, these protein-rich bites bring fiesta flavor right to your plate.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound ground beef
• 1 pound ground pork

Binding and Flavor Enhancers:

• 1 large egg
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese

Herbs and Spices:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro (optional)

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Instructions

1. Prepare the culinary workspace by heating the oven to 375F (190C) and lining a baking sheet with parchment paper or applying a light grease coating.
2. In a spacious mixing bowl, thoroughly combine ground beef, ground pork, almond flour, Parmesan cheese, egg, minced onion, crushed garlic, cumin, chili powder, smoked paprika, salt, black pepper, and optional cilantro until the mixture is evenly blended.
3. Craft uniform meatballs approximately 1 1/2 inches in diameter, carefully positioning them on the prepared baking sheet with slight separation between each sphere.
4. Roast the meatballs in the preheated oven for 20-25 minutes, ensuring they achieve a golden-brown exterior and are completely cooked through.
5. Simultaneously, gently warm the enchilada sauce in a saucepan over medium heat, stirring occasionally to prevent scorching.
6. Transfer the fully cooked meatballs into a baking dish and generously coat them with the heated enchilada sauce, ensuring complete coverage.
7. Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese over the sauced meatballs, creating a melty protective layer.
8. Return the dish to the oven for an additional 10-15 minutes, allowing the cheese to melt completely and develop a tempting golden bubbling texture.
9. Remove from the oven and allow a brief cooling period before garnishing with fresh cilantro, sliced green onions, diced jalapenos, and a dollop of sour cream for enhanced flavor complexity.

Notes

• Customize meat blend by swapping ground pork with turkey or chicken for leaner protein options.
• Replace almond flour with crushed pork rinds to increase protein and reduce carbohydrate content further.
• Enhance meatball moisture by adding grated zucchini or finely chopped mushrooms without significantly changing texture.
• Experiment with different cheese combinations like pepper jack or Mexican blend for varied flavor profiles while maintaining low-carb status.

• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 385 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 4 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 110 mg