Baked Enchilada Meatballs and Spanish Rice

Warm up or make the red enchilada sauce; we’ve got a fantastic, simple recipe if you’re interested.

Create the meatball seasoning by mixing 1 teaspoon of paprika, 1/2 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Stir until combined.

Preheat the oven to 375°F. In a large bowl, combine 1 pound of ground beef, 1/4 cup of grated yellow onion (for moisture and flavor), 1/4 cup of plain breadcrumbs, meatball seasoning, and 1 egg. Mix until just combined, as overmixing can make the meatballs tough.

Divide the meatball mixture into 8 evenly sized balls, or any size you prefer. Pour 1/2 cup of red enchilada sauce into the bottom of a 2-quart baking dish. Place the formed meatballs in the dish, then cover them with 1 1/2 cups of sauce, reserving the remaining 1 cup for serving. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.

Cook 1 1/4 cups of long-grain white rice according to the packaging instructions.

While the rice is cooking, dice half a yellow onion, 4 Roma tomatoes, and mince 3 garlic cloves. Sauté the diced onion in a tablespoon of oil over medium heat for 3-4 minutes. Then, add the minced garlic and sauté for another minute.

Add the diced tomatoes to the skillet and sauté for 4-5 minutes. Then add in 1 tablespoon of tomato paste, 1/4 teaspoon of Mexican or regular oregano, 1 teaspoon of salt and 1/3 cup of chicken broth, stirring until combined. Once liquid is evaporated remove from heat, cover and set aside until meatballs are finished.

After baking the meatballs, sprinkle 1/2 cup of pepper jack cheese and 1/2 cup of sharp cheddar cheese on top. Return them to the oven for a few minutes, just until the cheese melts.

Roast the Anaheim pepper (optional) by preheating the oven to broil. Place the pepper on a baking sheet and broil until charred.

Fill a large serving bowl with rice and drizzle it with the remaining warm enchilada sauce. Arrange the meatballs on top, then sprinkle with diced avocado, sliced jalapeños, and chopped parsley.

Enjoy!