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Enchilada Meatballs
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Enchilada Meatballs (Dump and Bake)

One dish, no pre-browning, no extra pans. Seasoned meatballs with blended cottage cheese built in go raw into the baking dish, covered in enchilada sauce with a cream cheese swirl that makes the sauce rich and creamy. Topped with melty cheddar and done in 30 minutes.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
SERVINGS: 4 people

Ingredients

For the meatballs:

  • 1 lb ground beef or ground turkey
  • 1 egg
  • 1/2 cup cottage cheese blended completely smooth
  • 1/3-1/2 cup breadcrumbs
  • 2 garlic cloves minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the sauce and bake:

  • 1 can 15 to 20 oz red enchilada sauce
  • 2 to 3 tbsp cream cheese OR 1/2 cup cottage cheese for the swirl
  • 1/2 to 1 tsp garlic powder
  • 1/2 cup black beans drained and rinsed (optional)
  • 1/2 cup corn drained (optional)

To finish:

  • 1 cup shredded cheddar or Mexican blend cheese

Suggested toppings:

  • Diced tomatoes
  • Sliced avocado or guacamole
  • Fresh cilantro
  • Black olives
  • Hot sauce
  • Greek yogurt or sour cream
  • Pickled jalapeños
  • Lime wedges

Instructions

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  • Preheat oven to 400°F. Grease a baking dish with olive oil or cooking spray.
  • Blend the cottage cheese for the meatball mixture until completely smooth using an immersion blender or small blender. Set aside.
  • In a large bowl combine ground meat, egg, blended cottage cheese, breadcrumbs, minced garlic, chili powder, cumin, salt, and pepper. Mix until just combined. Stop the moment everything is incorporated. Do not overmix.
  • Roll into small to medium meatballs, about 1.5 tablespoons each. Place directly into the greased baking dish in a single layer.
  • Pour enchilada sauce evenly over and around all the meatballs. Make sure every meatball has sauce touching it.
  • Dollop cream cheese or cottage cheese on top of the sauce. Use a spoon to lightly swirl it in without fully mixing it. Sprinkle garlic powder over everything. If using black beans and corn, scatter them around the meatballs now.
  • Bake uncovered at 400°F for 20 to 25 minutes until meatballs are cooked through and sauce is bubbling.
  • Sprinkle cheese evenly over the top and bake for another 5 to 8 minutes until fully melted and bubbly. For extra color, broil the last 2 minutes and watch closely.
  • Let rest for 5 to 10 minutes before serving. The sauce thickens as it sits.
  • Top with desired toppings and serve over rice, in tacos, on nachos, or straight from the dish.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10 minutes, or microwave in 30-second increments with a splash of water added to keep the sauce from drying out.
Do not overmix the meat. Mix until just combined and stop. Overmixed meatballs are tough and dense, not tender.
Blend the cottage cheese completely smooth before adding. Unblended cottage cheese leaves visible lumps in the meatballs even after baking.
Make sure every meatball has sauce touching it before going in the oven. Meatballs sitting above the sauce line will dry out on the bottom.
To make ahead: Assemble raw meatballs in the dish with sauce, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5 minutes to the bake time when cooking from cold.
To freeze: Cool completely, portion into freezer-safe containers with sauce, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1 | Calories: 540kcal | Carbohydrates: 20g | Protein: 35g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 750mg | Potassium: 566mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1031IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 4mg