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
- Using a medium sauce pot, heat the avocado oil over medium heat.
- Sautee the garlic and onion and until the onion is translucent.
- 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.
- Remove from heat and allow to cool. Blend with an immersion blender before using.
For the meatballs
- Preheat the oven to 375 F and set aside a large oven safe skillet.
- Combine all of the ingredeints for the meatballs (reserving the avocado oil) and mix well to combine. Form into meatballs and set aside.
- 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.
- 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.
- 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