Cheesy Keto Enchilada Meatball Bake
This Keto Enchilada Meatball Casserole is a cheesy, low-carb twist on a Tex-Mex classic! Juicy taco-seasoned meatballs are baked in enchilada sauce and topped with melted cheddar for a comforting, keto-friendly dinner.
Ingredients
- 2 lbs ground beef
- 1/2 cup PORQ panko crumbs or crushed pork rinds
- 2 eggs
- 2 cups shredded sharp cheddar cheese divided
- 2 packets taco seasoning or 4 tbsp homemade
- 2 10 oz cans enchilada sauce
Instructions
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- In a large bowl, mix together the ground beef, panko crumbs, eggs, 1/2 cup of the shredded cheddar, and the taco seasoning until well combined.
- Roll into 1-inch meatballs and place on the baking sheet (about 24 meatballs).
- Bake for 20-25 minutes, or until internal temp reaches 165° F.
- Lower the oven temp to 350° F.
- Pour some enchilada sauce into the bottom of a 9x13 baking dish.
- Add the meatballs in a single layer.
- Cover the meatballs with the remaining enchilada sauce.
- Sprinkle the remaining 1 1/2 cups of shredded cheddar evenly over the top.
- Bake for 15 minutes, until cheese is melted and bubbly.
- Optional: Top with any toppings of your choice. Enjoy!
Notes
- This recipe makes approximately 24 meatballs, or 6 servings (about 4 meatballs per serving).
- Estimated calories per serving: 480–500, depending on the brands of cheese, sauce, and beef used.
- For best results, shred your own cheese—pre-shredded varieties contain anti-caking agents that may affect melting.
- Sauce and spice levels can be adjusted to taste—try spicy enchilada sauce or taco seasoning for extra heat.
- Leftovers store well! Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.