Sharing these Mexican Meatballs with you today because my new cookbook, The High-Protein Plate, launches on March 3rd which is officially one month away!
I’m so eager for you to get your hands on this book – it is jam-packed with some of my all-time favorite recipes and waiting has become too difficult. So I thought I would share this weeknight dinner that I’ve been obsessed with for a while now: Mexican Meatballs in Creamy Enchilada Sauce.
This is one of my favorite dinners from the book — and mostly because of the homemade enchilada sauce. You need this sauce in your life. It’s rich, cozy, and somehow makes everything on your plate better. It’s the kind of dinner you finish and immediately think, “okay yeah, I’m making that again next week.”
This recipe is from the “30 Minutes or Less” section of the book—because dinner should not be a production. I wanted this book to reflect how I actually eat and cook in real life.
- Most recipes are gluten-free and dairy-free with labels on every page of the book including: Dairy-free, Gluten-free, Grain-Free, No Added Sugar, Paleo
- Macros included (but never required)
- A 28-day meal plan for easy structure
- Real meals you’ll actually want to make again and again
Pre-Order Bonus
If you haven’t pre-ordered your copy, now’s the time!
When you pre-order, and fill out this form, you’ll get access to a free 3-Day High-Protein Meal Plan featuring 12 recipes straight from the book. This is your sneak peek into how I actually eat — meals designed to keep you full, energized, and satisfied all day long, without overthinking it (read more about the guide here).
Here’s how it works:
2. Click this link to submit your order details
3. You’ll receive the bonus ebook after claiming it — no waiting until launch
It’s a sneak peek designed to help you start cooking, feeling satisfied, and eating protein-forward before the book officially hits shelves March 3rd.
Mexican Meatballs in Creamy Enchilada Sauce
Ingredients
- Avocado oil spray
- 1 pound ground beef
- 1 large egg
- 1/2 cup almond flour
- 1 small onion, minced or grated
- 2 cloves garlic, minced
- 1 (1.31-ounce) packet organic taco seasoning (I prefer SIete)
For The Sauce
- 3 tablespoons ghee
- 3 tablespoons arrowroot powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 (6-ounce) can tomato paste
- 2 cups chicken bone broth
For Serving (optional)
- white or brown rice
- minced cilantro
- cotija cheese
- sliced avocado
Instructions
- Preheat the oven to 400°F. Spray a lined baking sheet liberally with avocado oil.
- Make the meatballs: In a medium bowl, mix the ground beef, egg, almond four, onion, garlic, and taco seasoning until well combined. Scoop heaping tablespoons of the mixture and roll into about 24 meatballs. Place the meatballs on the baking sheet and bake for 15 minutes, until browned and the internal temperature reaches 160°F.
- Make the sauce: While the meatballs bake, melt the ghee in a large skillet over medium heat. Whisk the arrowroot powder and cook for 1 to 2 minutes, until smooth and bubbling. Stir in the chili powder, oregano, cumin, onion powder, garlic powder, and salt. Cook for 1 minute, until the spices are toasted and fragrant. Add the tomato paste and broth, whisking until smooth. Bring to a simmer and cook for 3 to 5 minutes, until thickened.
- Transfer the meatballs to the skillet and simmer in the sauce over low heat for 5 minutes to let the flavors meld.
- Serve over rice if you like, and top with cilantro, cotija cheese, and avocado.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
