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Cheesy Enchilada Meatballs
All She Cooks
These Cheesy Enchilada Meatballs are a simple and satisfying dinner idea for any night of the week—works with frozen or homemade meatballs!
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer, Main Course, Side Dish
Cuisine
Tex-Mex
Servings
4
servings
Calories
651
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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.
Notes
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.
Nutrition
Calories:
651
kcal
Carbohydrates:
28
g
Protein:
35
g
Fat:
44
g
Saturated Fat:
17
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
18
g
Cholesterol:
118
mg
Sodium:
1199
mg
Potassium:
626
mg
Fiber:
8
g
Sugar:
8
g
Vitamin A:
1158
IU
Vitamin C:
6
mg
Calcium:
345
mg
Iron:
3
mg
Keyword
baked meatballs, enchilada meatballs, keto, meatball casserole
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