Low Carb Enchilada Meatballs recipe
These delicious Low Carb Enchilada Meatballs are perfect for a healthy, satisfying meal. Packed with flavor and low in carbs, they are great for a family dinner or meal prep. Serve them over cauliflower rice or with a side salad for a complete meal.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 saucepan
- 1 oven
Ingredients
- 1 lb ground beef or turkey
- ½ cup shredded cheddar cheese
- ¼ cup almond flour
- 1 large egg
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt and pepper
- 1 cup enchilada sauce (low carb)
- for garnish fresh cilantro optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine the ground beef or turkey, shredded cheddar cheese, almond flour, egg, garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and pepper. Mix until well combined.
- 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 25 minutes, or until they are browned and cooked through.
- While the meatballs are baking, heat the enchilada sauce in a saucepan over medium heat until it is warmed through.
- Once the meatballs are done, remove them from the oven and place them in the saucepan with the enchilada sauce. Toss gently to coat the meatballs in the sauce.
- Serve the meatballs hot, garnished with fresh cilantro if desired.
Notes
For extra spice, consider adding diced jalapeños or a pinch of cayenne pepper to the meatball mixture.
You can customize the cheese by using pepper jack or mozzarella for different flavors.
These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.