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–+ servings

Enchilada Meatball Skillet

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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.
Course One pan meals
Keyword enchilada meatballs
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 383
Author Michelle

Ingredients

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
  • ½ cup chicken broth
  • ¼ 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
  • ½ tsp black pepper omit for AIP

For the meatballs

  • 1 lb ground beef
  • 1 tbsp cilantro chopped
  • 2 cloves garlic minced
  • ½ tsp sea salt
  • ¼ tsp black pepper omit for AIP
  • 2 tbsp avocado oil

For serving

  • ½ 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: 1serving | Calories: 383kcal | Carbohydrates: 15.7g | Protein: 29.5g | Fat: 23.6g | Fiber: 5.7g