Enchilada Meatball Bake
with 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: Make the meatballs ahead of time (or make some ahead to freeze) and this meal will come together quickly.
Ingredients
- Rice, uncooked white or brown - 1 cup
- Eggs - 1
- Water - 3 Tbsp
- Cornmeal - 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
- Cheese, cheddar - 4 oz , shredded (look for pre-shredded to save time; sub Mexican blend)
- Jalapenos - 2 , seeded and diced
- Onions, medium - 1/2 , diced
- Tomatoes, medium - 2 , chopped
- Oil, cooking - 1 Tbsp
- Enchilada sauce, red - 2 cups
- Lime juice - 2 Tbsp
- Sour cream - 1/2 cup , for serving
- 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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Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Garlic / Cheese / Jalapenos / Onions - (If prepping right before cooking, get oven heating first.) Prep as directed. Store garlic and cheese in their own separate containers. 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, cornmeal, 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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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. Top with shredded cheese.
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Cover the pan with a lid or foil and transfer to the oven. Bake until meatballs are cooked through and cheese is melted, ~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 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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Remove the lid from the meatballs and heat the oven’s broiler. Broil until cheese is golden brown and bubbly, 2 to 4 minutes.
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Serve enchilada meatballs over rice and top with pico de gallo and sour cream. Serve roasted zucchini on the side or add it to the bowls alongside the meatballs if you prefer. Enjoy!
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