Enchilada Meatballs

Recipe by: Regina Zona

“Holy moly, these are good! An alternative to a traditional taco or burrito.”


  • 1 lb. grass fed organic ground beef grass fed organic ground beef
  • 1/2 c. bread crumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tbsp. freshly chopped cilantro, plus more for garnish
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 1 jalapeño, minced
  • 1 (19-oz.) can enchilada sauce
  • 1/2 (15-oz.) can black beans, drained
  • 1 c. sweet corn
  • 1 c. shredded cheddar
  • 1 c. Monterey jack
  • 1 avocado, sliced
  • Tortillas, for serving (optional)
  • Sour cream, for serving (optional)


  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 tablespoon oil. Add meatballs and cook to an internal temperature of 145°, about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce. 
  3. Add remaining 1 tablespoon olive oil to skillet. Add onion and jalapeño 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 cheeses and bake until beef is cooked through and cheeses are melty, about 15 minutes more. 
  5. Garnish skillet with avocado and more cilantro. Serve with warmed tortillas and sour cream.