These Cheesy Enchilada Meatballs are a simple and satisfying dinner idea for any night of the week! Grab some frozen or homemade meatballs and smother them in enchilada sauce, shredded cheese, and spices.
In this Article:
This Cheesy Enchilada Meatballs recipe is...
- A 30-minute dinner
- Great with frozen or homemade meatballs
- Quick and easy to prep
How to Make Cheesy Enchilada Meatballs
- Preheat oven and heat an oiled skillet on the stove.
- Add onion and cook until translucent.
- Add garlic and cook for an additional minute.
- Pour in meatballs, black beans, and enchilada sauce.
- Top with shredded cheese, then bake in the oven.
- Once cheese is melted, top with green onions and serve.
Full directions for how to make Cheesy Enchilada Meatballs are in the printable recipe card at the bottom of the post.
Tips & Tricks for Cheesy Enchilada Meatballs
Drain and Rinse Black Beans
It's really important that you drain and rinse your black beans. I like to dump the beans in a colander and then rinse them under cold water. Shake off excess water, then add the beans to the pan.
If you don't have an oven-proof skillet, you'll need to transfer the meatball mixture into a casserole pan before baking it in the oven. Baking with a skillet that isn't oven-proof can ruin your pan. But if you do have an oven-proof skillet, you can save yourself some dishes!
Variations to Cheesy Enchilada Meatballs
Homemade Enchilada Sauce
Instead of buying canned sauce for this recipe, you can use your favorite homemade sauce. Just use the same amount of sauce for the recipe if you make it homemade.
You can also swap a green chile enchilada sauce for the red sauce in the recipe if you want. Just leave the rest of the recipe the same. The green sauce will alter the flavor of your dish a bit, but in a delicious way!
Toppings for Meatballs
You can eat these meatballs plain, but we like to eat them with toppings. Sour cream, guacamole, a spoonful of salsa, green onions, etc. all taste great. Feel free to use any favorite toppings you want!
Cheesy Enchilada Meatballs FAQs
What should I serve with these enchilada meatballs?
I like to serve these meatballs with rice or pasta as the side. If you want a lower carb meal, opt for cauliflower rice or a spaghetti squash pasta. The sauce would taste delicious with the meatballs!
Are frozen meatballs precooked?
Whether your frozen meatballs are precooked depends on the brand and style of meatballs. You'll need to read the packaging to see if they are. Most meatballs are fully cooked and simply need to be reheated.
Do I have to heat this dish up in the oven?
If you want to keep this solely a skillet dish, just add the cheese, place a lid over the top, and let the cheese melt down. You want the cheese to melt and to make sure that the dish is warmed all the way through.
How do you store leftovers?
If you're looking for a way to store leftovers, just place them in an airtight container. The meatballs will store for up to 3 days in the fridge. Then warm them up in the microwave, on the stovetop, or in oven when you're ready to eat them again.
Cheesy Enchilada Meatballs
- 2 tbsp olive oil
- 1 onion diced
- 2 tsp garlic minced
- 1 ½ cups black beans drained; about 1 can
- 30 meatballs pre-cooked and thawed
- 14 oz red enchilada sauce
- 1 ½ cups cheddar cheese shredded
- 2 green onions sliced, for garnish
- rice or pasta optional, for serving
- Preheat oven to 375°F.
- Place olive oil in a skillet over medium-high heat.
- Once the oil is hot, add the diced onion and cook until golden and translucent—about 4 minutes.
- Add the minced garlic and cook for 1 minute.
- Add the black beans.
- Layer the pre-cooked meatballs on top of the beans.
- Pour the red enchilada sauce onto the meatballs.
- Stir to combine.
- Top with shredded cheddar cheese and transfer the skillet to the oven.
- Bake until cheese is melted, about 8–10 minutes.
- Garnish with green onions, and serve alone or over rice or pasta.
- You can heat this recipe through and melt the cheese on the stove, or place it in the oven, as we did, for the remainder of the cooking time.