I am not your number one meatball fan, just not my jam. But the thing with this dish is all. of. the. flavors. And using a tortilla to soak these up with the addition of avocado’s and sour cream, so good you guys, so good.
Kaili wanted to be chef so the credit really goes to her, I was just her kitchen side-kick.
This recipe is *adapted from Delish.
Kaili really surprised me with her determination to start and complete this dish. She cut, rolled and even taste tested enchilada sauces to determine the best one to use.
Kaili’s take away from this dish was “I like the enchilada sauce and the meatballs but not the green stuff on top, and I like lots of sour cream!” See, I told you it was good.
1 lb ground beef
1/2 cup bread crumbs
2 cloves garlic, minced or grated
2 tbsp fresh cilantro, chopped (plus more for garnish)
1 tsp chili powder
1/4 tsp ground cumin
2 tbsp extra-virgin olive oil
1 small onion, chopped
1 jalapeño, minced
1 (19-oz.) can enchilada sauce
1/2 15-oz.) can black beans, drained
Salt and pepper to taste
1 c. shredded cheddar
1 c. Monterey jack
1 avocado, sliced
*for serving: Tortillas, sour cream, your favorite hot sauce.
Preheat oven to 375 degrees. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2 inches in diameter.
In a large skillet over medium heat, heat 1 tablespoon oil. Add meatballs and cook to an internal temperature of 140 degrees , about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce.
Add remaining 1 tablespoon olive oil to skillet. Add onion and jalapeño and cook until soft, about 5 minutes. Stir in enchilada sauce and black beans and bring mixture to a simmer.
Return meatballs to skillet, tossing them in sauce. Top meatballs with cheeses and bake until beef is cooked through and cheeses are melty, about 15 minutes more.
Garnish with avocado and more cilantro. Serve with warmed tortillas and sour cream.