Low carb diets are really popular latеly , because lots of folks try to lose weight and get healthier . By cutting down carbs a lot , your body stars burning fat for fuel and you might drop pounds and feel more еnergic . But many low carb meals taste boring or bland , so sticking with it can be tough . You need food that fills you up , tastes good and gives you the nutrients you need .
That’s where enchilada mеatballs come in—they’re a fun twist on enchiladas that works great for low carb eating . These spicy meatballs borrow all the best flavors from classic enchiladas—juicy meat , zippy sauce and melty cheese—while keeping carbs low . Whether you need a quick weeknight dinner or want to impress friends , these meatballs fit the bill . You can even tweak them for different diets , so everyone’s happy . Come along as we show you how to make this tasty low carb recipe that won’t wreck your health goals .
What Are Enchilada Meatballs?
Enchilada meatballs are basically bite-sized enchiladas in meatball form . In Mexico , enchiladas are corn tortillas rolled around filling then topped with sauce , but here we skip tortillas . We mix ground meat with spices and sauce , roll it into balls and bake or pan-fry them . You still get that savory , spicy enchilada taste without all the carbs .
To keep carbs low , we swap high-carb stuff like tortillas for almond flour or other low-carb binders . That way you get juicy meatballs packed with chili powder , cumin , garlic and cheese—no extra carbs . It’s a smart twist that’s perfect if you’re watching carbs but don’t want to miss out on bold flavors .
Why Low Carb?
Lots of people pick low carb diets to drop pounds and feel better . When you eat fewer carbs , your body may burn stored fat for energy . This can help with weight loss and also keep blood sugar steadier , which is great for folks with diabetes or insulin issues . Many also say they feel more focused and less sluggish without all those carbs .
Using staples like almond flour , cheese and zucchini can turn simple meals into filling low carb dishes . Almond flour works like regular flour but has healthy fats and protein instead of carbs . Cheese adds creaminess and flavor while helping you feel full . Zucchini can be spiralized or sliced to add bulk without many carbs . Mix these in and you’ll have tasty meals that match low carb rules .
Ingredients for Low Carb Enchilada Meatballs
To whip up these meatballs , you’ll need:
- Ground meat : Beef , turkey or chicken all work .
- Almond flour : A low-carb binder , or use coconut flour or flaxseed meal .
- Parmesan cheese : Gives rich flavor to the mix .
- Enchilada sauce : Grab a sugar-free jar or make your own .
- Spices : Cumin , chili powder , garlic powder for that enchilada kick .
- Shredded cheese : Cheddar or Monterey Jack to top the meatballs .
- Fresh herbs : Cilantro if you like a fresh touch .
Additional Ingredient Recommendations
If you want to change things up , try:
- Using ground lamb or pork for a different flavor .
- Swapping meat for lentils or quinoa for a vegan version .
- Adding chopped bell peppers or onions for extra crunch and nutrition .
Directions for Making Low Carb Enchilada Meatballs
Follow these steps :
Preparing the Meatball Mixture
In a big bowl , mix ground meat , almond flour , Parmesan and spices . Stir until it’s just combined — don’t overmix or meatballs get tough .
Forming Meatballs
Use your hands or a scoop to roll the mix into 1- to 1.5-inch balls . Place them on a parchment-lined sheet pan or greased skillet .
Cooking Method
To bake , preheat oven to 400°F (200°C) and cook 20–25 minutes until browned and done . For pan-fry , heat oil over medium , cook meatballs 8–10 minutes , turning so all sides brown .
Adding Enchilada Sauce
Take meatballs out , pour sauce on top , then sprinkle cheese over them . Return to oven 5–10 minutes until cheese melts and bubbles .
Serving Suggestions
Try these ideas :
- Serve with mixed green salad , tomatoes and avocado .
- Add a dollop of sour cream or Greek yogurt for creaminess .
- Pile on guacamole or sliced avocado for healthy fats .
- Store leftovers in fridge (up to 3 days) or freeze (up to 2 months) . Reheat in oven or microwave .
Nutritional Information
Each serving (3 meatballs) is about :
- Calories : ~250 kcal
- Net carbs : 5–7 g
- Protein : 20–25 g
- Fats : 15–18 g
Compared to enchiladas with tortillas and beans , these meatballs cut carbs a lot while still tasting great .
Tips for Success
- Don’t overmix — it makes meatballs tough .
- Adjust spices — add more chili powder for heat or less for mild taste .
- Swap almond flour for gluten-free crumbs or use dairy-free cheese if needed .
FAQ Section
Can I make these meatballs ahead of time ?
Yes , you can mix and shape them 24 hours in advance . Keep in fridge until cooking .
What can I use instead of almond flour ?
Try coconut flour , ground flaxseed or even crushed pork rinds as a low-carb binder .
Is there a vegetarian version of these meatballs ?
Sure — use cooked lentils mixed with chopped veggies to form “meat” balls .
Can I freeze enchilada meatballs ?
Yes , cool completely then freeze in a sealed container up to two months .
What’s the best low carb sauce to use ?
Look for sugar-free enchilada sauces or make your own with tomato sauce , spices and low-carb sweetener .
Conclusion
Enchilada meatballs are a tasty , versatile way to enjoy enchilada flavor on a low carb plan . Give this recipe a shot and share how it turns out on social media — your friends will thank you .
Low Carb Enchilada Meatballs recipe
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 saucepan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 meat thermometer optional
Ingredients
- 1 lb ground beef or turkey for a lighter option
- ½ cup grated cheese cheddar or Monterey Jack
- ¼ cup almond flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup enchilada sauce low-carb version preferred
- Fresh cilantro for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup if desired.
- In a mixing bowl, combine the ground beef (or turkey), grated cheese, almond flour, egg, garlic powder, onion powder, chili powder, cumin, salt, and black pepper. Mix until well combined.
- Using your hands, form the mixture into meatballs about 1.5 inches in diameter and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the internal temperature of the meatballs reaches 160°F (70°C).
- While the meatballs are baking, warm the enchilada sauce in a saucepan over medium heat, stirring occasionally.
- Once the meatballs are cooked, remove them from the oven and place them in the saucepan with the enchilada sauce. Stir gently to coat the meatballs thoroughly.
- Allow the sauce to heat through for a couple of minutes, then remove from heat.
- Serve the meatballs garnished with fresh cilantro, if desired.
