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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Craft uniform meatballs approximately 1 1/2 inches in diameter, carefully positioning them on the prepared baking sheet with slight separation between each sphere.
- Roast the meatballs in the preheated oven for 20-25 minutes, ensuring they achieve a golden-brown exterior and are completely cooked through.
- Simultaneously, gently warm the enchilada sauce in a saucepan over medium heat, stirring occasionally to prevent scorching.
- Transfer the fully cooked meatballs into a baking dish and generously coat them with the heated enchilada sauce, ensuring complete coverage.
- Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese over the sauced meatballs, creating a melty protective layer.
- 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.
- 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