Spicy, cheesy Enchilada Meatballs, smothered in homemade red enchilada sauce and topped with melty pepperjack cheese, make a delicious meal for the whole family! Shake up the dinnertime blues with this TexMex twist on a classic dish.
Make the Enchilada Sauce
1 Add the oil to a large cast iron skillet over medium-high heat.
2 Measure in the onion, bell pepper, garlic and spices. Cook for 5-10 minutes, or until they begin to soften and get a little color.
3 Pour in the tomato puree, and lower the heat to a simmer.
4 Simmer for 15 minutes, covered.
5 Transfer carefully to a blender (or a food processor.) Blend until smooth.
6 Set the sauce aside for the meatballs.
Make the Meatballs
8 Combine the ground beef, tortilla crumbs, mild green chiles, onion, garlic, egg and the spices in a large bowl. Add [adjustable]½ cup[/adjustable] of the cheese, too.
9 Use your fingers to gently combine all the ingredients together until mixed well. The meatball mixture will be sticky.
10 Use a ¼ cup measuring scoop or a cookie scoop (of any size!) to scoop the meatballs, then form in your hands. Make all the meatballs, and place on a plate, before cooking.
11 Heat the same cast iron skillet over medium-high heat, and add the oil.
12 Gently transfer the meatballs from the plate to the skillet, and sear them on all sides.
13 When the meatballs are all browned, turn down the heat, and add the enchilada sauce. Simmer for 30 minutes.
14 Remove the meatballs and sauce from the heat, and top with the additional cheese.
15 Broil for 5 minutes, or until the cheese is bubbly, browned and delicious.
16 Serve with rice and your favorite sides.
