Skillet Enchilada Meatballs
A while back I made these Chicken Tikka Masala Meatballs and y’all went crazy for them. I don’t blame you though because they’re delicious chicken meatballs cooked in a homemade flavorful tikka masala sauce, what’s not to like?! And because they were such a hit, I decided to give you another meatball skillet recipe to obsess over. I’m obsessing over it, and so I’ll just feel better if I weren’t the only one.
These Skillet Enchilada Meatballs are cooked in a thickened enchilada sauce with sliced tortillas and lots of cheese. They’re a much easier way to make and eat enchiladas, but better yet, meatballs are involved and I’m always down for a dish with meatballs in it. Top it with your favorite taco fixings for that ultimate Tex-Mex dish that is perfect for weeknight meals, weekend family gatherings or even potlucks!
Skillet Enchilada Meatballs
Equipment
- Skillet
Ingredients
- 2 pounds ground sirloin
- 2 large eggs
- 1/2 small yellow onion finely grated and drained
- 1/2 cup Panko bread crumbs
- 4 ounces canned diced green chiles
- 2 tablespoons taco seasoning
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 cup chicken stock
- 30 ounces red or green enchilada sauce
- 10 corn tortillas cut into triangles
- 1 1/2 cups shredded Monterey jack cheese
- 1/4 cup fresh cilantro leaves
- 5 radishes sliced
- 1/4 cup crumbled cotija cheese
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine the ground sirloin, eggs, onion, bread crumbs, green chiles, taco seasoning, salt and pepper until evenly incorporated. Shape into round slightly bigger than a golf ball, placing on a small baking sheet or platter.
- Place a large skillet over moderate heat with the oil. Once hot, brown the meatballs in batches, cooking about 2 to 3 minutes per side. You don’t need to cook them all the way, they’ll continue to cook in the sauce later on! Continue browning the meatballs until all are done, transferring them to a platter or plate as they’ve finished browning.
- Whisk the flour into the skillet, with the remaining fat and all, and cook for about 30 seconds or so. Slowly whisk in the chicken stock and cook until it has thickened. Stir in the enchilada sauce and cook for about 8 to 10 minutes, until slightly thickened as well. Gently stir in the tortillas until evenly coated in sauce. Then nestle the meatballs back into the skillet, coating each with the sauce. Sprinkle with the shredded Monterey jack, and bake until bubbly and the cheese has melted, about 20 to 25 minutes. Carefully remove from the oven and top with cilantro, radish, and cotija cheese right before serving. Enjoy!
