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    Home » Recipes » Keto Enchilada Meatball Skillet 🧆

    Keto Enchilada Meatball Skillet 🧆

    Published: Jan 1, 2019 · Updated: May 19, 2023 by Cast Iron Keto · 18 Comments

    Jump to Recipe Print Recipe

    Get ready for a flavor-packed fiesta with our Keto Enchilada Meatball Skillet! This delicious recipe is the fusion of enchiladas with juicy meatballs, creating a mouthwatering keto-friendly dish that will satisfy your cravings.

    Keto Enchilada Meatball Skillet in skillet with avocado and sour cream on top
    Jump to:
    • Preparation and cooking overview
    • Chef's note
    • 🧆 Ingredients for this keto enchilada meatballs recipe
    • Ingredient substitutions
    • Additional ingredients
    • Cooking tools required
    • Tools substitute options
    • How to make Keto Enchilada Meatballs: step-by-step guide
    • Cooking methods
    • Preparation steps
    • Cooking instructions
    • What to serve with keto enchiladas meatballs?
    • How to make it healthier
    • Time-saving tips
    • Storage and reheating instructions
    • Storage tips
    • Reheating tips
    • Recipe wrap-up and conclusion
    • Frequently asked questions
    • 📖 Recipe

    Imagine tender, flavorful meatballs bathed in a rich and zesty sauce, topped with gooey melted cheese and fresh herbs. This recipe is the perfect marriage of Mexican and Italian cuisines, resulting in a truly unique and mouthwatering experience.

    Preparation and cooking overview

    The best part about this recipe is that you can create it in less than 25 minutes. It's so simple and easy that anyone can make it. Our cooking process is so easy that we used a pound of ground chicken for these and rolled them out into 16 meatballs. That way, each has roughly 1 ounce of ground chicken. It may seem trivial, but we like it because it allows us more control over our macros.

    Chef's note

    Don't shy away from putting your own spin on this Keto Meatball Enchilada Skillet! The beauty of this recipe is its flexibility - if you're craving a bit of extra heat, toss in some more jalapeños. Want to mix up the flavors? Try swapping ground chicken for ground turkey or beef. Remember, the joy of cooking comes from making a dish your own. And when you're cooking keto, you're not just nourishing your body, you're also sparking creativity in the kitchen.

    • Prep Time: 10 minutes
    • Cooking Time: 15 minutes
    • Total Time: 25 Minutes
    • Difficulty Level: Easy
    • Recipe Makes 6 Servings

    🧆 Ingredients for this keto enchilada meatballs recipe

    • 1 lb ground chicken
    • 1 bell pepper, minced
    • 1 jalapeño, minced
    • ½ white onion, minced
    • Handful of cilantro, minced
    • 1 tablespoon taco seasoning
    • ½ lime, juiced
    • 1 cup Mexican cheese blend
    • 3 tablespoons oil for frying
    • Salt & black pepper

    Ingredient substitutions

    • If Mexican blend cheese doesn't work for you, feel free to reach for a dairy-free alternative. When it comes to sour cream, there's also a range of dairy-free options available.
    • Not a fan of Mexican blend cheese? Don't worry! There are plenty of keto-friendly cheeses out there that can be used in its place. Just pick your favorite and run with it!
    • Instead of chicken, feel free to mix it up and use any type of lean ground meat or plant-based meat substitute.

    Additional ingredients

    It is always the best idea to have some favorite toppings. These options are all keto, so you don't have to worry about it:

    • 8 ounces enchilada sauce (we use Frontera)
    • ½ cup Mexican blend cheese
    • ¼ cup sour cream
    • 1 jalapeño, thinly sliced
    • Cilantro, minced

    Cooking tools required

    To make this Keto Enchilada Meatballs recipe, you'll need the following tools:

    • Medium mixing bowl
    • 10.5" cast iron skillet
    • Wooden spoon or spatula
    • Measuring cups and spoons

    Tools substitute options

    • Instead of a cast iron skillet, you can use a non-stick skillet or a baking dish for the broiling step. 

    How to make Keto Enchilada Meatballs: step-by-step guide

    Cooking methods

    • Stovetop method
    • Baking via broiler

    Preparation steps

    1. Gather all the ingredients and cooking tools for the recipe.
    2. Preheat the broiler in your oven to the high setting.

    Cooking instructions

    1. Combine ground chicken, finely chopped bell pepper, minced jalapeño, diced white onion, freshly chopped cilantro, taco seasoning, and freshly squeezed lime juice in a medium mixing bowl creating a meatball mixture. Mix until all ingredients are thoroughly combined.
    2. Heat 3 tablespoons of oil in a 10.5" cast iron skillet over medium-high heat until hot.
    3. Using your hands, form the meat mixture into 16 evenly-sized meatballs.
    4. Add the meatballs to the skillet and cook until they are golden brown on all sides and fully cooked through. This should take around 2-3 minutes per side, depending on the size of the meatballs.
    5. Pour the sauce over the meatballs and top with ½ cup of Mexican blend cheese.
    6. Place the skillet under the broiler for 3-5 minutes or until the shredded cheese is melted and bubbly.
    7. Top with sour cream, sliced jalapeños, and fresh cilantro. Put the meatballs into a dish or serve them in the skillet.

    Chef's pro tip

    When cooking meatballs, it's important not to overcrowd the skillet or pan. Leaving enough space between them ensures they cook evenly and develop a nice crust. If the pan is too crowded, it may steam instead of sear, resulting in a less desirable texture. So, give them some room to breathe and brown them by cooking them in batches if needed.

    What to serve with keto enchiladas meatballs?

    These chicken enchilada meatballs are a delicious and filling meal on their own, but if you're looking to add some extra sides, here are some ideas:

    • Keto Mexican Cauliflower Rice: We love this with our Keto Mexican Cauliflower Rice! This is a great low-carb alternative to traditional rice and pairs perfectly with the recipe.
    • Keto Fried Rice With Shrimp: When we tell you that this is the best recipe to pair with, you have to believe us. The flavor profile of our recipe increases with these Fried Rice With Shrimp.
    • Keto-friendly Chips: Nothing can go wrong with keto chips, and that is why we love our Halloumi Fries that are made with cheese.
    • Grilled Vegetables: Add some color and nutrients to your meal by grilling up some Keto Green Beans,  zucchini, squash, and bell peppers.

    How to make it healthier

    • Use leaner meat: Opt for lean ground meat, such as ground turkey or chicken, instead of fattier options like beef or pork. This will reduce the overall fat content of the meatballs.
    • Homemade enchilada sauce: Prepare your own sauce using wholesome ingredients, like tomatoes, spices, and herbs. This way, you can control the amount of sodium, sugar, and preservatives in the sauce.
    • Portion control: Pay attention to portion sizes to ensure you're not overindulging. Stick to the recommended serving size and pair the dish with a generous serving of vegetables or a side salad for a well-balanced meal.
    • Low-fat cheese: If you prefer a lower fat content, choose reduced-fat or part-skim cheese options for toppings. This will reduce the saturated fat while still adding a delicious cheesy flavor.

    Time-saving tips

    • Use pre-cut vegetables like  bell pepper, jalapeño, and onion;
    • You can use pre-made low-carb enchilada sauce instead of making your own.
    • To save time and ensure that your meatballs are all uniform in size, use a cookie scoop to portion out the meat mixture.
    • You can also use store-bought meatballs as long as they are keto. Check the package instructions and ensure before making a purchase.

    Storage and reheating instructions

    Storage tips

    • Storage: Allow the leftovers to cool completely before storing them. Place them in an air-tight container or a sealable plastic bag. You can store them in the refrigerator for up to 3-4 days.
    • Freezing: If you want to store them for a longer period, you can freeze them. Arrange the cooled leftovers in a single layer on a baking sheet lined with parchment paper and place them in the freezer until they are firm. Once firm, transfer them to a freezer-safe container or bag. They can be frozen for up to 2-3 months.

    Reheating tips

    To reheat the leftovers, there are a few methods you can use:

    • Oven: Preheat the oven to 350°F (175°C). Place the frozen meatballs on a baking sheet and bake for about 10-15 minutes or until heated through.
    • Stovetop: Place them in a skillet over medium heat. Cover the skillet and cook for about 5-8 minutes, stirring occasionally, until heated.
    • Microwave: Arrange them on a microwave-safe plate and heat them in the microwave on high for 1-2 minutes or until they are heated to your desired temperature.

    Sauce: If you have leftover sauce, it's best to store it separately from the meatballs. Store it in a separate container and follow the same storage and reheating instructions.

    Note: Remember always to reheat the meatballs until they reach an internal temperature of 165°F (74°C) to ensure they are thoroughly reheated.

    Recipe wrap-up and conclusion

    These Keto Enchilada Meatballs are your perfect answer to a low-carb Mexican food fix. Brimming with protein and flavor, they're set to become a go-to dish in your recipe rotation.

    You can serve these tasty meatballs as a hit appetizer or a filling main dish. Each bite delivers the rich taste of enchiladas with soft meatballs, tangy sauce, and gooey cheese - a combination that's hard to resist.

    The best part? They're keto-friendly. High in protein and low in carbs, these meatballs align perfectly with your health-conscious meal plan.

    So, let's get cooking! Whip up this Keto Enchilada Meatballs recipe for a mouth-watering meal that fits right into your keto diet. It's a tasty, satisfying dish that's just as easy to make as it is to love.

    Frequently asked questions

    If you're a lover of all things spicy, simply add more jalapeño or even swap out the bell pepper for a spicier option like a poblano pepper.

    On the other hand, if you prefer a milder flavor, reduce the amount of jalapeño or omit it altogether and stick with extra bell pepper. With a little experimentation, you'll find that perfect balance of heat that will make your taste buds sing.

    Each serving contains approximately 6 grams of carbohydrates, making them a suitable option for those following a low-carb or keto diet.

    Yes, you can use eggs in this recipe. Eggs are considered keto-friendly as they are low in carbs and high in protein and healthy fats. They are a great choice for enhancing the texture and richness of the meatballs while keeping them keto-friendly.

    📖 Recipe

    Keto Enchilada Meatball Skillet in skillet with avocado and sour cream on top

    Keto Enchilada Skillet Dinner

    This Keto Enchilada Meatball Skillet is a surefire crowd-pleaser. This super easy dinner recipe is perfect for busy weeknights or a quick flavorful lunch.
    4.91 from 11 votes
    Print Rate Pin Recipe
    Course: Main Course
    Cuisine: Mexican
    Keyword: 30-minute, easy, keto
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 316kcal

    Ingredients

    • 1 lb ground chicken
    • 1 bell pepper minced
    • 1 jalapeño minced
    • ½ white onion minced
    • Handful cilantro minced
    • 1 tablespoon taco seasoning
    • ½ lime juiced
    • 1 cup Mexican blend cheese
    • 3 tablespoons oil for frying

    Toppings:

    • 8 ounces enchilada sauce we use fronterra
    • ½ cup Mexican blend cheese
    • ¼ cup sour cream
    • 1 jalapeño thinly sliced
    • Cilantro minced

    Instructions

    • Preheat the oven broiler to high.
    • Combine all of the meatball ingredients except for the oil in a medium bowl and mix until combined.
    • Heat the oil over medium-high heat in a 10.5″ cast iron skillet until hot. Add in the meatballs and cook 2-3 minutes per side until browned and cooked through.
    • Pour in the enchilada sauce and top with the ½ cup of Mexican blend cheese. Place under the broiler for 3-5 minutes until the cheese is melted.
    • Top with sour cream, sliced jalapeños, and cilantro to serve.

    Nutrition

    Nutrition Facts
    Keto Enchilada Skillet Dinner
    Amount Per Serving
    Calories 316 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 8g50%
    Cholesterol 97mg32%
    Sodium 563mg24%
    Potassium 487mg14%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 20g40%
    Vitamin A 955IU19%
    Vitamin C 33mg40%
    Calcium 204mg20%
    Iron 1mg6%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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    Reader Interactions

    Comments

    1. Kimber Candelaria says

      January 01, 2019 at 7:42 pm

      How many meatballs per serving?

      Reply
      • Alex Lester says

        January 03, 2019 at 2:24 pm

        Approximately 16 but you can make them as large or as small as you want, the serving size will just be 1/6th of the recipe. Hope that helps!

        Reply
    2. Belle says

      January 02, 2019 at 7:16 am

      How many meat balls does this make and how many meat balls per serving??

      Reply
      • Alex Lester says

        January 03, 2019 at 2:24 pm

        Approximately 16 but you can make them as large or as small as you want, the serving size will just be 1/6th of the recipe. Hope that helps!

        Reply
    3. Jen says

      January 05, 2019 at 3:56 am

      I love the taste but mine fell apart. Next time I’m going to add 2 eggs to see if it helps.

      Reply
    4. TheaMaria says

      January 08, 2019 at 12:51 am

      These look delicious. I'm surprised there's no egg in the meatball mixture?

      Reply
      • Alex Lester says

        January 09, 2019 at 7:24 pm

        Nope no egg but you could totally add one if you'd like.

        Reply
    5. Marty says

      January 11, 2019 at 10:04 pm

      I do not understand "one-half lime, juiced". Do we use the flesh of the lime, the flesh and peel, or just the juice?

      Reply
      • Alex Lester says

        January 11, 2019 at 10:20 pm

        It is the juice from 1/2 of a lime.

        Reply
    6. Jess says

      March 27, 2019 at 12:51 pm

      Super creative recipe...my family loved it! I made my own enchilada sauce so the overall net carbs reduced (and fat increased), but we managed 4 meatballs w/sauce and avocado each just under 6 net carbs. I budget 6 carbs per meal, so I couldn't add the cauliflower rice. But next time...and there WILL be a next time, I'll budget my carbs accordingly throughout the day. Thanks for the recipe!!

      Reply
    7. Kelly says

      April 28, 2019 at 4:53 am

      These are soooo good! I learned to use a spatula to scrape them from the pan after the first side is done and then turn them with the tongs thereafter. I usually get about 21 golf ball sized meatballs out of the mix. My husband hates cilantro and spice, and laps these up 😛 Thanks for the recipe!!

      Reply
    8. Anita Sue Coleman says

      October 19, 2019 at 1:26 am

      Have you found a good recipe for green enchilada sauce? Many of the store bought ones have high fructose corn syrup in them. I favor green over red, but I will try making the red.

      Reply
      • Alex Lester says

        October 22, 2019 at 1:41 pm

        We use Fonterra, hope this helps!

        Reply
    9. Nancy says

      October 20, 2019 at 5:30 am

      I like it, but is is a heavy meal!

      Reply
    10. Ronda says

      May 20, 2020 at 7:56 pm

      5 stars
      This is one of my favorite recipes. My family loves them. I use ground turkey and triple the recipe. I bake them in my convection oven (350 for 20 minutes) and they turn out amazing every time. Thank you for this recipe, it’s delicious!

      Reply
    11. Jennifer says

      January 06, 2023 at 4:16 am

      5 stars
      Made this tonight and added an egg like some have recommended. I also cooked the onion and bell pepper so they’d be soft, before adding to the mixture but that’s just my preference. It was delicious and so fast to put together and cook. Will definitely be a favorite going forward.

      Reply
    12. Anonymous says

      March 06, 2023 at 11:21 pm

      What are some of your favorite sides to have with this?

      Reply
    13. Suzanne says

      March 24, 2023 at 8:43 pm

      This was a breeze to make and was on the table in a short amount of time. Great full of flavor. I did use an egg to bind the meatballs but other than that, I followed the recipe. I served it with cilantro, guacamole and pickled jalapenos. Will for sure make this again in the future.

      Reply

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