Low Carb Enchilada Meatballs recipe
These Low Carb Enchilada Meatballs are a flavorful and satisfying dish that combines the bold taste of enchiladas with the convenience of meatballs. Perfectly seasoned and baked, these meatballs are low in carbohydrates, making them an excellent choice for a healthy meal.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 measuring cups
- 1 measuring spoons
- 1 skillet
- 1 cooking spoon
Ingredients
- 1 pound ground beef (or ground turkey)
- ½ cup shredded cheese (cheddar or mexican blend)
- ½ cup almond flour
- 1 large egg
- 1 tablespoon taco seasoning Adjust according to spice preference.
- ½ cup enchilada sauce (low carb)
- ¼ cup chopped onion
- 2 cloves garlic, minced
- to taste salt
- to taste pepper
- for garnish fresh cilantro 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, almond flour, egg, shredded cheese, taco seasoning, chopped onion, minced garlic, salt, and pepper. Mix until all ingredients are 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 the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
- While the meatballs are baking, heat the enchilada sauce in a skillet over medium heat.
- Once the meatballs are done, transfer them to the skillet and gently toss to coat them in the saucy goodness.
- Serve the enchilada meatballs hot, garnished with fresh cilantro if desired.
Notes
You can adjust the spice level by adding more or less taco seasoning or using a spicy enchilada sauce. These meatballs can be made ahead and frozen for future meals. Pair with a side salad or low carb vegetables for a complete meal.