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–+ servings
Low Carb Enchilada Meatballs

Low Carb Enchilada Meatballs for a Flavorful Keto Treat

A delightful twist on a classic dish, Low Carb Enchilada Meatballs combine flavor and low-carb goodness, perfect for keto diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef use lean beef (80/20)
  • 1/4 cup Almond Flour can substitute with coconut flour
  • 1 cup Cheddar Cheese preferably sharp cheese
  • 2 large Eggs free-range or organic
For the Enchilada Sauce
  • 1 cup Enchilada Sauce select a low-carb version
For the Seasoning
  • 1 tbsp Chili Powder adjust to taste
  • 1 tsp Cumin optional for milder taste

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions for Low Carb Enchilada Meatballs
  1. Preheat your oven to 375°F (190°C) to ensure a well-cooked finish.
  2. In a mixing bowl, combine the ground beef, almond flour, cheddar cheese, eggs, chili powder, cumin, and salt.
  3. Shape the meat mixture into balls approximately 1.5 inches in diameter and place them on a lined baking sheet.
  4. Bake the meatballs for 25 to 30 minutes until browned and cooked through, reaching an internal temperature of 160°F (71°C).
  5. Top the baked meatballs with enchilada sauce and return to the oven for an additional 5 minutes.
  6. Let the meatballs cool slightly before serving warm with toppings.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Avoid overmixing to keep the meatballs tender. Store leftovers in the fridge for up to 3 days or freeze for long-term storage.

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