Albóndigas a la Enchilada al Horno

Ingredientes

• 1 egg
• 11 Ritz or saltine crackers, crushed ((may sub scant 1/2 cup panko with pinch of salt))
• 3 tablespoons minced green onions
• 3 tablespoons minced fresh cilantro
• 2 tablespoons milk
• 1 1/2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 tsp EACH ground cumin, smoked paprika, dried oregano, salt, pepper
• 1 pound lean ground beef
• 3 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 tsp EACH ground cumin, garlic powder, onion powder, ground coriander
• 1/2 tsp EACH smoked paprika, salt, dried oregano
• 1/4 teaspoon cayenne pepper ( (optional for spicier))
• 2 tablespoons unsalted butter ((may sub oil))
• 2 tablespoons canola oil or other neutral oil
• 1/4 cup tomato paste
• 3 cups reduced sodium chicken broth
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon sugar
• pinch of cinnamon
• 1 teaspoon apple cider vinegar
• 3/4 cup combo of shredded cheddar and Monterrey cheese ((or all cheddar))
• Cilantro
• Jalapenos
• Tomatoes
• Olives
• Sour cream
• Guacamole
• Lime wedges

Preparación

1. 1

   --- Make the Meatballs ---

2. 2

   Preheat the oven to 400 degrees F. Line a baking sheet with foil (optional for easy cleanup) and top with an oven safe baking rack. Spray the rack lightly with cooking spray; set aside.

3. 3

   Whisk all of the meatball ingredients together EXCEPT the beef in a large bowl. Add the beef and mix with your hands just to combine (don’t over-mix or your meatballs will be tough).

4. 4

   Scoop the meat mixture using a 1 tablespoon cookie dough scoop (or a heaping 1 tablespoon), then gently roll them into balls, but don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared baking sheet without touching, you should have about 30.

5. 5

   Transfer the baking sheet to the oven and bake at 400 degrees F for 12 minutes (they won’t be quite done at this point). Meanwhile…

6. 6

   --- Make the Enchilada Sauce ---

7. 7

   Whisk the flour and all seasoning together in a small bowl (chili powder through optional cayenne pepper); set aside.

8. 8

   Melt the butter in the oil in a large braiser, cast iron skillet or oven safe skillet over medium heat. Whisk in the flour mixture and cook, while whisking, for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.

9. 9

   Reduce the heat to low. Gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.

10. 10

    Bring the sauce to a simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken a little when baked. Remove from heat and stir in the apple cider vinegar.

11. 11

    --- Combine and Bake ---

12. 12

    Transfer the seared meatballs to the enchilada sauce and turn to coat. Spread into an even layer then top with the cheese. Bake for 8-12 minutes more or until the meatballs are cooked to an internal tempreature of 160 degrees F on an instant read thermometer and the cheese is melted.

13. 13

    Delicious served over plain rice, cilantro lime rice or cauliflower rice along with desired toppings.