1-First Step: Mix the Meatball Base In a large bowl, gently combine 1 pound (454 g) ground beef (93% lean), 1 large egg, 3 minced garlic cloves, 3 tablespoons minced cilantro, 1/2 cup bread crumbs, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use your hands or a fork, but do not overmix to keep enchilada meatballs tender. For gluten-free, swap breadcrumbs now; for vegan, use plant-based beef and flax egg.

2-Second Step: Form the Meatballs Shape the mixture into about 2-inch meatballs using a tablespoon or cookie scoop, placing them on a plate. Aim for uniform size for even cooking. This step takes 5 minutes; wet hands prevent sticking. Low-carb tip: almond meal keeps them firm.

3-Third Step: Preheat and Sear Preheat oven to 350°F (177°C). Heat 1 tablespoon olive oil in a large 10-inch oven-safe skillet over medium heat. Add meatballs and brown, turning every couple minutes for 10-12 minutes until internal temperature hits 160°F (71°C) with a thermometer. Searing locks in juices; skip oil for low-cal by baking directly.

4-Fourth Step: Add Sauce and Cheese Pour 19 oz (538 g) red enchilada sauce over the meatballs to coat fully. Sprinkle 4 oz (113 g) shredded cheddar on top. For milder flavor, use half the sauce. Vegan: dairy-free cheese melts similarly.

5-Fifth Step: Bake to Perfection Transfer skillet to oven and bake 15 minutes until cheese melts and meatballs are fully cooked (165°F internal for safety). Broil 1-2 minutes for bubbly top if desired. Let rest 5 minutes; sauce thickens.

6-Final Step: Serve and Enjoy Serve enchilada meatballs hot with optional toppings like diced tomatoes, cilantro, olives, hot sauce, or avocados. Troubleshooting: If too dry, add more sauce; if falling apart, chill mixture 10 minutes before forming. For chicken enchilada meatballs, use ground chicken and reduce cook time by 2 minutes.