Italian Meets Mexican With These Crazy Enchilada Meatballs!
This fantastic Mexican-Italian fusion dish will make your taste buds sing with joy!
Things to know:
Where did the enchilada originate?
Enchiladas originated in Mexico, with roots tracing back to the ancient Aztec and Mayan civilizations, who used corn tortillas as edible spoons for foods like fish, beans, and chili sauce; the Spanish later introduced dairy, expanding fillings, and the dish evolved from the Aztec chīllapīzzali (chili flute) into the modern Mexican staple, appearing in early cookbooks by the 1830s and later in Tex-Mex cuisine.
What does enchilada mean in Mexican?
A Mexican enchilada is a classic dish of corn tortillas rolled around a filling (like meat, cheese, or beans), dipped in chili sauce, and often baked or served with sauce and toppings like onion, cilantro, or cream. The name means “chili pepper added,” and while modern versions vary widely, traditional ones involve frying corn tortillas, dipping them in sauce, filling and rolling, and topping them with fresh ingredients, differing from the casserole-style often found in the U.S.
Which country is known for meatballs?
Sweden is the country most widely known for its meatballs, largely due to their popularity in IKEA restaurants worldwide. However, meatballs have a long history and diverse variations, with origins that can be traced to ancient Rome and other countries like Italy, Turkey, and Greece, each having its own distinct style and preparation.
What country invented the meatball?
Meatballs likely originated in ancient Persia as kofta, a mix of minced meat and grains rolled into balls, spreading through trade to influence diverse global variations like Roman polpette and Chinese shizi tou (Lion’s Head), becoming a versatile dish adapted by nearly every culture, with the popular Italian-American version emerging from immigrant adaptation in the US.
What do Italians call meatballs?
Italians call meatballs polpette. The term can also refer to non-meat versions, such as those made from eggplant, fish, or ricotta. Unlike the American version, traditional Italian polpette are typically served as a main course, not with pasta.
Ingredients:
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 T taco seasoning, divided (we used Cattleman’s Grill Mexicano)
2 large eggs, lightly beaten
Enchilada sauce, divided (recipe below, or 3 10oz. cans if you are not so brave)
2 pounds lean ground beef (90% lean) (we used our aged ground beef)
1 jar (16 ounces) salsa
1/4 cup chopped fire roasted Hatch green chiles
1 cup shredded Mexican cheese blend, divided
Directions
1. Preheat oven to 400°. Prepare and bake muffin mix according to package directions.
2. Cool completely and crumble; transfer to a large bowl.
3. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly.
4. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes.
5. Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs.
6. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
7. Serve enchilada meatballs with tortilla chips. The chips and meatballs together taste like mini tacos. Also, serve with traditional taco toppings, including shredded lettuce, diced tomato and cheddar cheese. ENJOY!
For the enchilada sauce
8 Guajillo Chile de-stemmed and de-seeded
1/2 White Onion
8 Garlic Cloves
1 Can Chipotle Peppers (I used a half can because the girls will kill me if this is too spicy)
1 tsp Cumin
2 Cups Chicken Stock (we used Better than Bouillon “Chipotle” flavor)
1. Rehydrate your guajillo chiles by placing them in a bowl, then cover with boiling hot water and let sit for 15 minutes.
2. Place all of the ingredients in a food processor or blender and blend until smooth.
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