Skillet Enchilada Meatballs
Feb 8, 2023 19:31:00 GMT -5
Post by songbird on Feb 8, 2023 19:31:00 GMT -5
Skillet Enchilada Meatballs
YIELD: 4-5 SERVINGS
PREP TIME
15 minutes
COOK TIME
20 minutes
TOTAL TIME
35 minutes
Ingredients
1 tablespoon olive oil
1 pound lean ground turkey, chicken, or beef
3 tablespoons finely chopped green onion
1/4 cup panko breadcrumbs (gluten-free if needed)
1 egg
1 tablespoon chopped cilantro
1 teaspoon hot sauce (optional)
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
Fresh ground black pepper to taste
15 ounce can red enchilada sauce (about 1 1/2 cups)
3/4 cup shredded Monterey Jack or cheddar cheese
Chopped green onions and cilantro for garnish
Instructions
Preheat oven to 350° F.
In a large bowl whisk together the greeen onion, panko, egg, cilantro, hot sauce, spices, salt and pepper. Add in the ground mear and use your hands to combine everything together. Use a cookie scoop or measuring spoon to form tablespoon sized meatballs and place them on a plate.
Add the olive oil to a large skillet and heat over medium to medium-high heat. Swirl the oil to coat the bottom of the pan and place the meatballs in a single layer in the skillet. Cook for approximately 3 minutes on one side or until they release and then flip them over and cook for another 2 minutes. The meatballs won't be cooked through at this point.
Remove the meatballs from the skillet and onto a plate. Pour the enchilada sauce along with 1/4 cup of water (I put the water in the enchilada sauce can and swirl it to get out any of the remaining sauce) into the skillet and stir it together scraping up any brown bits stuck to the bottom of the pan.
Place the meatballs back into the skillet and spoon some of the sauce over the top of them. Sprinkle the cheese over the meatballs then place the skillet in the oven and bake for 12-15 minutes or until the cheese is melted and the meatballs are cooked through.
Remove from the oven and top with sliced green onions and cilantro if desired. Serve over cilantro lime rice, cauliflower rice or eat them as is.
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YIELD: 4-5 SERVINGS
PREP TIME
15 minutes
COOK TIME
20 minutes
TOTAL TIME
35 minutes
Ingredients
1 tablespoon olive oil
1 pound lean ground turkey, chicken, or beef
3 tablespoons finely chopped green onion
1/4 cup panko breadcrumbs (gluten-free if needed)
1 egg
1 tablespoon chopped cilantro
1 teaspoon hot sauce (optional)
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
Fresh ground black pepper to taste
15 ounce can red enchilada sauce (about 1 1/2 cups)
3/4 cup shredded Monterey Jack or cheddar cheese
Chopped green onions and cilantro for garnish
Instructions
Preheat oven to 350° F.
In a large bowl whisk together the greeen onion, panko, egg, cilantro, hot sauce, spices, salt and pepper. Add in the ground mear and use your hands to combine everything together. Use a cookie scoop or measuring spoon to form tablespoon sized meatballs and place them on a plate.
Add the olive oil to a large skillet and heat over medium to medium-high heat. Swirl the oil to coat the bottom of the pan and place the meatballs in a single layer in the skillet. Cook for approximately 3 minutes on one side or until they release and then flip them over and cook for another 2 minutes. The meatballs won't be cooked through at this point.
Remove the meatballs from the skillet and onto a plate. Pour the enchilada sauce along with 1/4 cup of water (I put the water in the enchilada sauce can and swirl it to get out any of the remaining sauce) into the skillet and stir it together scraping up any brown bits stuck to the bottom of the pan.
Place the meatballs back into the skillet and spoon some of the sauce over the top of them. Sprinkle the cheese over the meatballs then place the skillet in the oven and bake for 12-15 minutes or until the cheese is melted and the meatballs are cooked through.
Remove from the oven and top with sliced green onions and cilantro if desired. Serve over cilantro lime rice, cauliflower rice or eat them as is.
link