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Enchilada Meatballs

Enchilada Meatballs

Enchilada Meatballs

Serves 5


· 1 lb ground beef

· ½ cup bread crumbs

· 1 egg

· 2 garlic cloves, minced

· 2 tbsp fresh cilantro

· 1 tsp chili powder

· ½ tsp ground cumin

· ½ tsp dried oregano

· 2 tbsp extra virgin olive oil

· 1 small onion, chopped

· 1 jalapeno, minced

· 1 (19 oz) can enchilada sauce

· ½ (15 oz) can black beans, drained

· 1 cup sweet corn

· 1 cup shredded cheddar

· 1 cup Monterey jack

· 1 avocado, sliced

· Tortillas

· Sour cream


1. Preheat oven to 375. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2” in diameter.

2. In a large skillet over medium heat, heat 1 tbsp oil. Add meatballs and cook to an internal temperature of 145 degrees, about 2 minutes per side. Remove from skillet and transfer to plate.

3. Add remaining 1 tbsp olive oil to skillet. Add onion and jalapeno and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans, and corn and bring mixture to a simmer.

4. Return meatballs to skillet, tossing them in sauce. Top meatballs with cheese and bake until beef is cooked through and cheeses are melty, about 15 minutes.

5. Garnish skillet with avocado and more cilantro. Serve with tortillas and sour cream.

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