Name: One-pot Enchilada Meatballs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb ground meat (beef, turkey or chicken); 1/2 cup almond flour; 1 egg; 2 cloves garlic, minced; 2 tablespoons fresh cilantro, chopped; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; Sea salt and black pepper to taste; 2 tablespoons olive oil; 1 small onion, chopped; 19-ounces enchilada sauce; 15-ounces black beans, rinsed; 1 cup frozen or fresh corn kernels; 1 cup cheddar cheese or manchego cheese, shredded; Topping: avocado, sour cream, cilantro, chips

One-pot Enchilada Meatballs

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These Enchilada Meatballs are full of everything you know and love about enchiladas. Except they are twist on the classic with this meatball version. Made with all gluten-free ingredients for an easy one-pot kind of meal.

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

Yield: serves 4

Instructions

In a large bowl, combine ground meat, almond flour, egg, garlic, cilantro and spices then form into meatballs (about 2 inches in diameter)
In a large oven-safe skillet over medium heat, heat 1 tablespoon of oil
Add the meatballs to skillet and cook to internal temperature of 165 degrees F (about 4-5 minutes on each side)
Remove meatballs from skillet and transfer to plate
Add 1 tablespoon of oil to skillet and cook onion for about 5 minutes or until soft
Then stir in enchilada sauce, black beans and corn and bring to a simmer
Add the meatballs back into skillet, tossing them in sauce
Top meatballs with cheese then bake until cheese is melted
I like to broil for 30 seconds or so to get the cheese bubbly
Garnish with avocado and cilantro and enjoy with tortillas, rice, quinoa, anything you’d like!

Notes

*Store leftovers in fridge for 5 days or freezer in container for 2 months

Author: Rachel