It’s almost the day of the big game! Meatballs are a fun party food, and it’s always nice to find a new way to jazz them up. I thought it would be fun to make a Mexican-style meatball dipped in enchilada sauce… Put them on a tortilla triangle, top with a cilantro leaf, and you’ve got Appetizer Enchilada Meatballs!
In a large bowl, gently mix together meatball ingredients with clean hands. Roll into ping-pong-sized meatballs and place 1 inch apart on greased baking sheets. Bake until cooked through, about 15 to 20 minutes. For detailed instructions on how to make your own meatballs, please see my Simple Baked Meatballs post.
Cut tortillas into 10 wedges each. Place on an ungreased baking sheet and bake until light golden brown, about 5 to 8 minutes.
Heat the enchilada sauce on stovetop or in microwave until it’s hot. Dip each meatball into the sauce, place on top of a tortilla triangle, top with a cilantro leaf, skewer with a toothpick, and place on your serving tray. Serve the remaining sauce in a dish alongside the meatballs, topped with cheese.
Appetizer Enchilada Meatballs
Ingredients
- 1 10 oz can Old El Paso® Red Enchilada Sauce
- 30 meatballs recipe follows
- 3 flour tortillas
- 1 bunch fresh cilantro
- 1/4 to 1/2 cup shredded cheese cheddar, Monterey Jack, etc., or a blend
Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 cup finely grated cheese cheddar, Monterey Jack, etc., or a blend
- 1/4 cup unseasoned dry breadcrumbs
- 3 tablespoons milk
- 1 egg
- 1 garlic clove minced
- 1 tablespoon fresh cilantro minced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
Instructions
Meatballs
- Preheat oven to 350°F. In a large bowl, gently mix together meatball ingredients with clean hands. Roll into ping-pong-sized meatballs and place 1 inch apart on greased baking sheets. Bake in preheated 350°F oven until cooked through, about 15 to 20 minutes.
Tortillas
- Preheat oven to 350°F. Cut each tortilla into 10 wedges. Place on an ungreased baking sheet and bake in preheated 350°F oven until light golden brown, about 5 to 8 minutes.
Assembly
- Heat enchilada sauce on stovetop or in microwave until hot. Dip each meatball into sauce, place on top of a tortilla triangle, top with a cilantro leaf, skewer with a toothpick, and place on serving tray. Serve remaining sauce in a dish alongside meatballs, topped with cheese.
Disclosure: This recipe was created in partnership with Old El Paso®. All opinions expressed are my own.
