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Baked Enchilada Meatballs
MEATBALLS
- 1 egg
- 11 Ritz or saltine crackers, crushed (may sub scant ½ cup panko with pinch of salt)
- 3 tablespoons minced green onions
- 3 tablespoons minced fresh cilantro
- 2 tablespoons milk
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 tsp EACH ground cumin, smoked paprika, dried oregano, salt, pepper
- 1 pound lean ground beef
ENCHILADA SAUCE (MAY SUB 2 CUPS STORE-BOUGHT)
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 tsp EACH ground cumin, garlic powder, onion powder, ground coriander
- 1/2 tsp EACH smoked paprika, salt, dried oregano
- 1/4 teaspoon cayenne pepper (optional for spicier)
- 2 tablespoons unsalted butter (may sub oil)
- 2 tablespoons canola oil or other neutral oil
- 1/4 cup tomato paste
- 3 cups reduced sodium chicken broth
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- pinch of cinnamon
- 1 teaspoon apple cider vinegar
TOPPINGS (PICK YOUR FAVS!)
- 3/4 cup combo of shredded cheddar and Monterrey cheese (or all cheddar)
- Cilantro
- Jalapenos
- Tomatoes
- Olives
- Sour cream
- Guacamole
- Lime wedges
MAKE THE ENCHILADA SAUCE
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Whisk the flour and all seasoning together in a small bowl (chili powder through optional cayenne pepper); set aside.
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Melt the butter in the oil in a large braiser, cast iron skillet or oven safe skillet over medium heat. Whisk in the flour mixture and cook, while whisking, for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.
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Reduce the heat to low. Gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.
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Bring the sauce to a simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken a little when baked. Remove from heat and stir in the apple cider vinegar.
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