Enchilada Meatball Bake
with cauliflower rice / pico de gallo / chili-roasted zucchini
We've captured the crave-worthy flavor of enchiladas in these fun-to-eat meatballs. Pico de gallo and roasted zucchini add layers of texture and fresh contrast.
Smarts #1: Make the meatballs ahead of time (or make some ahead to freeze) and this meal will come together quickly.
Smarts #2: Look for a paleo-friendly brand of enchilada sauce. If you'd prefer to make your own, you can find instructions here.
Ingredients
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Eggs - 1
- Water - 3 Tbsp
- Almond meal - 1/3 cup
- Chili powder - 1 tsp
- Cumin, ground - 1 tsp
- Salt - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Beef, ground and lean - 1 lb
- Jalapenos - 2 , seeded and diced
- Onions, medium - 1/2 , diced
- Lettuce, romaine - 1 heart , chopped
- Tomatoes, medium - 2 , chopped
- Oil, cooking - 1 Tbsp
- Enchilada sauce, red - 2 cups (look for a paleo-friendly variety)
- Lime juice - 2 Tbsp
- Garlic - 2 cloves , chopped
- Zucchini - 12 oz , chopped into 1/2" / 1.3 cm cubes
- Chili powder - 1 tsp
- Oil, cooking - 1 Tbsp
- Lime juice - 1 tsp
Prep
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Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Garlic / Jalapenos / Onions - (If prepping right before cooking, get oven heating first.) Prep as directed. Store garlic in its own container. Store jalapenos and onions together in one container. (Can be done up to 5 days ahead)
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Zucchini - Prep as directed. (Can be done up to 3 days ahead)
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Make meatballs - In a mixing bowl, combine eggs, water, almond meal, chili powder (portion for meatballs), cumin, salt, oregano, garlic powder, and pepper. Stir briefly to combine. Add ground beef and mix everything together gently with your hands. Roll into 1” / 2.5 cm balls. Cover with plastic wrap and refrigerate until ready to use. (Can be done 1 day ahead)
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Lettuce / Tomatoes - Prep as directed
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Make
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Heat oven to 400 F / 204 C degrees.
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Spread zucchini out onto a baking sheet and toss with garlic, chili powder (portion for zucchini), cooking oil (portion for zucchini), and some salt and pepper.
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Roast the zucchini until tender, shaking the pan halfway through cooking, ~15 minutes.
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While zucchini roasts, heat a deep oven-safe skillet with cooking oil (portion for meatball bake) over medium heat. Add meatballs to heated skillet and saute, turning occasionally, until just browned on all sides (they do not need to be cooked through), 4 to 5 minutes.
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Remove pan from heat and pour enchilada sauce over meatballs, stirring to coat all sides.
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Cover the pan with a lid or foil and transfer to the oven. Bake until meatballs are cooked through and sauce is bubbly, ~10 minutes.
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Make the pico de gallo by combining chopped tomatoes, jalapenos, and onions in a medium bowl. Toss with lime juice (portion for meatball bake) and season with a sprinkle of salt.
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If cauliflower rice was made ahead, warm it in the microwave.
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When zucchini is finished cooking, remove it from the oven and toss with lime juice (portion for zucchini). Transfer to a serving bowl and cover to keep warm.
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Serve enchilada meatballs over cauliflower rice and top with lettuce and pico de gallo. Serve roasted zucchini on the side or add it to the bowls alongside the meatballs if you prefer. Enjoy!
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