Name: Enchilada Meatball Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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); 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; 1/2 red onion, diced; 1 avocado, diced; 2 tbsp cilantro, chopped; 2 tbsp green onion, chopped; Fresh lime

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.

Prep Time: 15
Cook Time: 45
Category: one pan meals
Method: stove top

Nutrition

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

Keywords: enchilada meatballs