Low Carb Enchilada Meatballs

Low Carb Enchilada Meatballs are cooked in a red enchilada sauce and topped with guacamole and cotija cheese. Yes, you can satisfy your Mexican food cravings without the carbs.

The whole recipe can be made start to finish in under 30 minutes.

Well-Seasoned Meatballs

The meatballs are flavored with onion, cotija cheese, garlic, cumin, chili powder, and oregano.

For juicy meatballs, don’t use a really lean ground beef. You want some fat for flavor and to help keep the meatballs from tasting dry.

What is Cotija Cheese?

Cotija cheese is a sharp, salty, crumbly Mexican cheese. You can substitute feta cheese.

Brown The Meatballs and Then Simmer

The meatballs are first browned on all sides in a skillet and then simmered in enchilada sauce until cooked through.

How To Serve Low Carb Enchilada Meatballs

I like to serve the meatballs topped with guacamole, cilantro, cotija cheese, and diced tomatoes. You can use salsa instead of diced tomatoes. Chopped green onion, black olives, and sour cream are other great additions.

Make Ahead and Storage

The meatballs can be mixed and shaped a day in advance. Cover them with plastic wrap and refrigerate. Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator and can be reheated in a microwave.

Variations

• For More cheese flavor, sprinkle the meatballs with shredded Mexican cheese or cheddar cheese the last minute of cooking.
• Use ground turkey or ground chicken instead of beef.
• I love the flavor of ancho chili powder in this recipe, but you can use chipotle chili powder or regular chili powder.
• Add a pinch of cayenne pepper to the enchilada sauce for some spiciness.

More Low Carb Recipes

• Low Carb Cordon Bleu Meatballs
• Low Carb Tequila Chicken
• Low Carb Mississippi Chicken Thighs
• Keto Chili Con Carne