These chicken enchilada meatballs are zesty, cheesy, and packed with flavor! All made in one-skillet, you can't go wrong with this simple yet delicious recipe.
Preheat oven to 400°F. Spray a 9x13-inch baking pan with nonstick spray.
Combine the chicken, breadcrumbs, onion, garlic, salt, pepper, and egg in a large bowl. Mix thoroughly.
1 pound ground chicken, ⅓ cup breadcrumbs, ¼ cup diced onion, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 large egg
Portion the ground chicken mixture into 24 meatballs with a cookie scoop or your hands. Roll into balls using your hands.
Bake the meatballs for 20 minutes.
Remove the meatballs from the oven, top with sauce and cheese, then return to the oven for 5 minutes.
10 ounces red enchilada sauce, 4 ounces Monterey jack cheese
Garnish with chopped cilantro if desired.
chopped fresh cilantro
Notes
Use cold ingredients straight from the refrigerator. This will make the meatballs easier to roll.
You can use beef or turkey instead of chicken.
Read your enchilada sauce carefully! Some cans are mild, while others are spicy!
You can use green enchilada sauce if you prefer.
To make these meatballs low carb, swap the breadcrumbs for ⅓ cup of freshly grated cheese.
To make these meatballs gluten-free, follow the low-carb instructions or swap the breadcrumbs for gluten-free breadcrumbs.
I recommend using freshly-shredded cheese, as it melts better than pre-shredded.
If you find that your meatballs are not sticking together after adding the breadcrumbs and eggs, you may need to add some liquid (I like to use about 2 tablespoons of milk) to help them stick together.
Make sure to fold the meatball mixture together gently so as not to overwork the meat.
Gently roll the meatballs into balls. Don’t over-compact them, or they could turn out tough.
Chicken meatballs are fully cooked when they reach 165°F internally.
Try these meatballs served with your favorite hot sauce or a dollop of sour cream!
Storage: Store chicken enchilada meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.