Low Carb Enchilada Meatballs – A Flavor-Packed Keto Comfort Dish

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Dietary Info: Low-Carb, Keto-Friendly, Gluten-Free

Satisfy Your Cravings with Low Carb Enchilada Meatballs

Craving the bold flavors of Mexican cuisine while adhering to a low-carb or keto lifestyle? These Low Carb Enchilada Meatballs deliver all the savory goodness of traditional enchiladas without the carb overload. Juicy meatballs infused with spices, smothered in a rich enchilada sauce, and topped with melted cheese—this dish is a weeknight winner that doesn’t compromise on taste or nutrition.

Why You’ll Love This Recipe

Keto-Friendly: Only 7g total carbs per serving.
Protein-Packed: Delivers 35g of protein per serving.
Quick & Easy: Ready in under an hour.
Family Favorite: A hit with both keto and non-keto eaters.
Versatile: Perfect as a main dish or appetizer.(That Low Carb Life)

Ingredients

For the Meatballs:

1 lb (450g) ground beef (85% lean)
½ cup almond flour
¼ cup grated Parmesan cheese
¼ cup finely chopped onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup diced black olives
1 large egg
1 tsp chili powder
1 tsp ground cumin
½ tsp garlic powder
Salt and pepper to taste

For the Enchilada Sauce:

1 cup unsweetened tomato sauce
2 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
Salt and pepper to taste

For Topping:

1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef, almond flour, Parmesan cheese, chopped onion, diced bell peppers, black olives, egg, chili powder, cumin, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

3. Form the Meatballs

Shape the mixture into meatballs approximately 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.(That Low Carb Life)

4. Bake the Meatballs

Bake in the preheated oven for 20–25 minutes, or until the meatballs are cooked through and have a golden-brown crust.

5. Prepare the Enchilada Sauce

While the meatballs are baking, combine tomato sauce, chili powder, cumin, garlic powder, salt, and pepper in a small saucepan. Heat over low heat, stirring occasionally, until warmed through.

6. Assemble the Dish

Transfer the baked meatballs to a large oven-safe dish. Pour the enchilada sauce over the meatballs, ensuring they are well coated. Sprinkle shredded cheddar cheese evenly over the top.

7. Final Bake

Return the dish to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.

8. Garnish and Serve

Remove from the oven, garnish with freshly chopped cilantro, and serve hot.

Nutritional Information (Per Serving)

Calories: 420
Total Fat: 28g
Saturated Fat: 11g
Cholesterol: 141mg
Sodium: 610mg
Total Carbohydrates: 7g
Dietary Fiber: 3g
Sugars: 3g
Protein: 35g(That Low Carb Life)

Note: Nutritional values are approximate and may vary based on specific ingredient brands used.

Tips & Variations

Spice It Up: Add diced jalapeños to the meatball mixture for an extra kick.
Cheese Options: Substitute cheddar with Monterey Jack or a Mexican cheese blend for different flavor profiles.
Make Ahead: Prepare meatballs in advance and refrigerate or freeze. Assemble and bake when ready to serve.
Serving Suggestions: Pair with cauliflower rice or a fresh green salad for a complete meal.(Log in or sign up to view)

Conclusion

These Low Carb Enchilada Meatballs are a delightful fusion of classic Mexican flavors and keto-friendly ingredients. Whether you’re looking for a satisfying dinner or a crowd-pleasing appetizer, this recipe delivers on taste and nutrition. Easy to prepare and packed with flavor, it’s a dish that will become a staple in your low-carb recipe collection.

Low Carb Enchilada Meatballs