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This enchilada meatball skillet pairs easy to make meatballs with flavorful enchilada sauce! It’s paleo, whole30, and can be made AIP.

enchilada skillet

I’m always looking to mix it up with some simple and cheap ground beef. Meatballs are always an easy way to go, but when you’re looking to spice it up, these enchilada meatballs are just the thing!

I’ve seen recipes for cheesy, decadent enchilada meatball casseroles out there before and always thought they looked amazing. I decided to try and make my own version while keeping it dairy-free, paleo, whole30, and even giving it an option to be nightshade-free and AIP. Daniel and I both love this dish!

 

How to make the enchilada meatball skillet

  • Prepare the enchilada sauce on the stovetop by sauteeing the onions and garlic, then adding the compliant tomato (or nomato) sauce, broth, and seasonings. Simmer and use an immersion blender to blend. Set aside.
  • Combine the ingredients for the meatballs and cook in a skillet for a few minutes on each side.
  • Add the enchilada sauce over the meatballs and transfer to the oven for 12-15 minutes to cook the meatballs through.
  • Serve topped with avocado, red onion, cilantro, and green onion.

 

What to serve with the enchilada meatballs

The enchilada meatballs taste great over cauliflower rice (or white rice if you tolerate it). You can also add it to a tortilla to have kind of a Mexican meatball situation… which sounds incredible, right?

You’ll also want to make sure you top it off with red onion, avocado, cilantro, green onion and lime juice for extra flavor!

enchilada meatballs on cauliflower rice

Tips & tricks for the enchilada meatball skillet

Batch cook the sauce and freeze 

This sauce freezes great and can be used for a variety of dishes like my enchilada casserole, or over other proteins of your choice! Double the sauce and all half to cool before freezing it for a convenient meal prep option.

…or save time by using storebought enchilada sauce

If you have a storebought enchilada sauce that you like and can tolerate, go for it!

The main ingredients for the enchilada meatball skillet

Ground beef

I haven’t tried this skillet with something like turkey meatballs or chicken meatballs, but those are potential swaps for the beef meatballs.

Enchilada sauce

You can either use a compliant enchilada sauce of your choice or use the AIP recipe below to keep it nightshade-free.

Red onion, avocado, cilantro, and green onion

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Enchilada Meatball Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: one pan meals
  • Method: stove top
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Description

This enchilada meatball skillet pairs easy to make meatballs with flavorful enchilada sauce! It’s paleo, whole30, and can be made AIP.

Ingredients

Scale

For the enchilada sauce

  • 2 tbsp avocado oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce/ nomato sauce for AIP
  • 1/2 cup chicken broth
  • 1/4 cup water
  • 2 tsp oregano
  • 1 tsp ground cumin (omit for AIP)
  • 2–3 tsp chili powder/sub horseradish powder for AIP
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the meatballs

  • 1 lb ground beef
  • 1 tbsp cilantro, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

For serving

  • 1/2 red onion, diced
  • 1 avocado, diced
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped
  • Fresh lime

Instructions

For the enchilada sauce

  1. Using a medium sauce pot, heat the avocado oil over medium heat.
  2. Sautee the garlic and onion and until the onion is translucent.
  3. Stir in the remainder of the ingredients (reserving the horseradish if using) and bring to a simmer. Simmer for 15 minutes until the sauce thickens. If using horseradish, stir in little by little and adjust the spice to taste.
  4. Remove from heat and allow to cool. Blend with an immersion blender before using.

For the meatballs 

  1. Preheat the oven to 375 F and set aside a large oven safe skillet.
  2. Combine all of the ingredeints for the meatballs (reserving the avocado oil) and mix well to combine. Form into meatballs and set aside.
  3. Heat the avocado oil over medium-high heat. Add the meatballs to the pan and cook for 3 minutes on each side, until lightly browned. Drain the excess fat.
  4. Add the prepared enchilada over top the meatballs and transfer the skillet to the oven. Cook for 12-15 minutes or until the sauce is warm and the meatballs are cooked through.
  5. Serve warm topped with avocado, red onion, cilantro, and green onion and with fresh lime on the side.

Notes

All nutritional information are estimations and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 383
  • Fat: 23.6g
  • Carbohydrates: 15.7g
  • Fiber: 5.7g
  • Protein: 29.5g