About
These meatballs are great by themselves, or you can add the meatballs to your favorite keto meals that need a little protein! Chicken meatballs are seasoned with Mexican-inspired spices and are dripping in enchilada sauce. A sprinkling of slightly gooey queso fresco is a delicious salty topping that begs the question: who needs tortillas anyways?
Ingredients
- 1 pound boneless skinless chicken breast
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ¼ teaspoon cumin, ground
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon oregano, ground
- ⅛ teaspoon cayenne
- ¼ cup, shredded parmesan cheese
- 4 tablespoon enchilada sauce, red, store bought
- 1 ounce queso fresco (mexican white cheese)
Instructions
- Pat dry and roughly chop your chicken breast. Pulse the chicken in a food processor until it blends into very fine pieces that lump together like a dough.
- Transfer the chicken to a large mixing bowl. Mix in all the seasonings and the parmesan cheese into the chicken.
- Preheat an oven to 375 degrees, at this point. Spread 2 TB of the enchilada sauce on the bottom of a 9X13 glass baking dish. Form 12 meatballs, about 2TB in size each, by hand and place them in the enchilada sauce in the dish.
- Brush 1 TB of the enchilada sauce over the tops of the meatballs. Bake the meatballs for 30 minutes.
- Brush the final tablespoon of enchilada sauce over the meatballs. Crumble the queso fresco cheese over the top of the meatballs as well. Place back in your oven and bake for 15 more minutes.
- Enjoy hot with fresh cilantro, more cheese, or your favorite hot sauce!
Nutrition Facts
- Servings: 3
- Calories: 336.6kcal/1408.3kJ (per serving)
- Fat: 11.8g (per serving)
- Carbs: 2.3g (per serving)
- Protein: 52.1g (per serving)
