Juicy and flavorful Tex Mex enchilada meatballs are made with a combination of ground beef and chorizo, simmered in a Texas style homemade enchilada sauce. These enchilada meatballs are perfect as an appetizer, or as the main dish!
These Tex Mex Enchilada Meatballs are basically the ultimate meatball. Even more than my Bacon Bourbon Meatballs. These enchilada meatballs are loaded up with flavor thanks to the addition of chorizo.
The chorizo is also what makes the meatballs slightly tricky to make. The chorizo renders a lot of grease while it cooks, which means that if too much is used the meatballs will fall apart. Keeping the ratio in the recipe ensures that the meatballs stay together.
These enchilada meatballs are incredibly soft though. So while they’re cooking you want to be careful when turning them to get all sides seared. This will help hold the meatballs together when we add them to the sauce.
Some other additions that create the most insane Tex Mex flavor is the grated onion, cilantro, and the slightest bit of oregano.
The enchilada sauce is my homemade enchilada sauce, a recipe that I have been working on a long time and finally feel I have perfected. It’s loaded with bold flavor and spices. Using a hefty dose of chili powder gives just the slightest hint of heat.
Simmering the meatballs in the sauce adds an extra depth of flavor to the dish. A sprinkle of cheese and some diced cilantro completes the dish.
If making these meatballs as the main dish pair them with a salad or even some mexican rice and refried beans for a full Tex Mex meal.
Or these Tex Mex Enchilada Meatballs would be a perfect appetizer or side dish as well, served on a tray with toothpicks. There’s so many options! I haven’t tried it yet, but I’m guessing meatball sub would be pretty amazing.
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Tex Mex Enchilada Meatballs Recipe
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Ground Beef
- 4 1/2 ounces Mexican Chorizo
- 1 large Egg
- 1/4 cup Cold Milk
- 1/2 cup Dry Bread Crumbs
- 1 tablespoon Grated Fresh Onion
- 2 cloves Garlic minced
- 2 tablespoons Fresh Cilantro diced
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Salt
- 1/4 cup Butter or oil
- 1/4 cup Flour
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 cups Beef Broth
- 1 tablespoon Tomato Paste
- Shredded Monterey Jack Cheese
- Chopped Cilantro
Instructions
- Heat a large skillet over medium heat with the olive oil.
- In a medium size mixing bowl combine the remaining ingredients for the meatballs. Stir to combine, then use hands to fully mix the ingredients.
- Scoop about 2 tablespoons of the meat mixture and using your hands roll into balls. Continue until all meat is formed into meatballs.
- Carefully add the meatballs to the hot skillet and allow them to cook and sear for about 2-3 minutes then carefully turn the meatballs to continue cooking and to sear all sides. The meatballs are soft so be gentle when turning them.
- After about 12-15 minutes the meatballs should be cooked and seared all around; carefully remove to a paper towel lined plate. The chorizo will render grease while cooking; the paper towel helps to soak it up.
- Pour out the grease from the skillet. Return the skillet to the stove to make the enchilada sauce.
- To make the enchilada sauce heat the butter over medium heat. When the butter is melted add in the flour, stir to combine to a paste. Add in the spices and stir. Allow to cook for about 2-3 minutes.
- Pour in the broth and stir to combine, bring to a simmer while stirring occasionally. Add in the meatballs and let the meatballs simmer in the sauce for about 5 minutes. Top with shredded cheese and serve warm.