Low Carb Enchilada Meatball Bake

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Meatball bakes are one of the first things I made when I started keto. I had it on the dinner menu one night a couple of weeks ago and decided to create a mexican version of that dish.

I added a twist to the meatballs by adding in taco seasoning and cheddar cheese. Yum! Once the meatballs were cooked, I added them to a casserole dish and covered them with enchilada sauce and shredded mexican blend cheese. This recipe is definitely going on my regular dinner rotation for sure!


Prep Time: 25 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

Serves: 5

Calories: 309.8



  • 1 lb ground beef
  • 1 egg
  • 1/4 cup grated cheddar cheese
  • 2 Tbsp taco seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Cooked meatballs
  • 1 10 oz can red enchilada sauce, I use Las Palmas brand
  • 3/4 cup shredded Mexican cheese



  • Preheat oven to 400.
  • Add all of the meatball ingredients into a large bowl and mix well until combined.
  • Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.
  • Bake for 25 minutes or until cooked through.


  • Preheat oven to 350.
  • Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.
  • Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.
  • Bake for 15 minutes or until cheese is melted and bubbly.


Calories: 309.8 | Fat: 21.6g | Carbohydrates: 4.6g | Fiber: 0.9g | Protein:  23.9g | Net Carbs: 3.7g

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