Spicy, Cheesy, Satisfying — A Guilt-Free Twist on Classic Mexican Flavors

If you’re on a low-carb or keto journey and craving bold Mexican flavors, this recipe is about to become your new weeknight favorite. These Low Carb Enchilada Meatballs combine everything you love about enchiladas — zesty spices, rich sauce, and melted cheese — and reinvent them in bite-sized, high-protein meatball form.

No tortillas, no flour, no carbs to sabotage your diet. Just tender, juicy meatballs spiced with taco seasoning and cheddar, baked to perfection, then smothered in low-sugar enchilada sauce and cheese. This dish is simple, satisfying, and incredibly versatile — ideal for meal prep, potlucks, or taco night with a twist.

🛒 Ingredients You’ll Need

Let’s break down the ingredients that make these meatballs so flavorful and keto-friendly.

🥩 For the Meatballs:

1 lb Ground Beef:
The foundation of this recipe — rich in protein and fats. Go for 80/20 for best texture and moisture.
1 Egg:
Acts as the binder to hold the meatballs together.
¼ cup Cheddar Cheese (grated):
Adds flavor and creaminess right inside the meatball.
2 Tbsp Taco Seasoning:
Your main flavor driver — smoky, savory, and spicy. ✅ Use sugar-free or homemade taco seasoning for truly low-carb results.
½ tsp Onion Powder, ½ tsp Salt, ¼ tsp Black Pepper:
These basics round out the flavor and add depth.

🍅 For the Sauce:

¼ cup Enchilada Sauce (3g sugar or less):
Use a store-bought or homemade low-carb enchilada sauce to keep sugars minimal. This is crucial to maintaining a ketogenic profile while preserving that enchilada taste.

💡 Tip: Look for brands like Siete or Keto Primo or make your own with tomato paste, broth, chili powder, cumin, and vinegar.

🔪 Step-by-Step Instructions

Let’s walk through how to make these cheesy enchilada meatballs from scratch.

👨‍🍳 Making the Meatballs

1. Preheat oven to 400°F (200°C).

Start hot so the meatballs bake quickly and evenly with a nice browned crust.

2. Mix all meatball ingredients in a large bowl:

Ground beef
Egg
Grated cheddar
Taco seasoning
Onion powder
Salt & pepper

Mix gently — overmixing can make the meatballs tough.

3. Shape into approximately 15 meatballs.

Use a cookie scoop or your hands for even sizing. This helps them cook uniformly.

4. Place on a baking sheet lined with aluminum foil.

This prevents sticking and makes cleanup easier.

5. Bake for 25 minutes or until cooked through.

Internal temperature should be at least 160°F for safe consumption.

🧀 Assemble the Enchilada Casserole

Once your meatballs are baked, it’s time to elevate the dish with that signature cheesy enchilada goodness.

1. Preheat oven to 350°F.

Drop the temperature so the cheese can melt slowly without overcooking the meat.

2. Pour ¼ cup enchilada sauce into the bottom of a small baking dish or cast-iron skillet.

This prevents sticking and infuses the meatballs from underneath.

3. Add cooked meatballs into the dish.

Nestle them close but don’t crowd — you want each meatball to soak in the flavor.

4. Top with remaining enchilada sauce and shredded cheese.

You can use cheddar, Monterey Jack, or a Mexican blend for the topping.

5. Bake for 15 minutes or until cheese is melted and bubbly.

Serve hot — either as a main dish or with a side of cauliflower rice or sautéed veggies.

🧊 Meal Prep & Storage

These meatballs are fantastic for meal prep and freeze beautifully.

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to bags for up to 3 months.
Reheat: Microwave or bake at 350°F until warmed through.

🥑 Serving Suggestions

Pair these enchilada meatballs with:

Cauliflower rice
Avocado slices or guacamole
Sour cream and chopped cilantro
Zoodles or roasted bell peppers
Shredded lettuce and diced tomatoes

This dish is so flexible — you can plate it like a Mexican bowl or turn it into lettuce wraps for a handheld version.

🔁 Variations to Try

Chicken or Turkey Meatballs: Use ground chicken or turkey for a leaner option.
Spicier Kick: Add chopped jalapeños or chipotle powder to the meat mixture.
Creamy Casserole: Stir in 2 tbsp of cream cheese or sour cream into the sauce for a richer finish.
Queso topping: Drizzle with warm keto queso instead of enchilada sauce.

💬 Reader Review

“These were incredible! I meal-prepped them for lunch and served them with avocado and sour cream. Didn’t miss the tortillas at all!”
— Melissa R., San Diego