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Deon Brown: "Great! Easy to make, needs a binder though." Read More
14Ingredients
25Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground chicken
- 1 bell pepper (minced)
- 1 jalapeño (minced)
- 1/2 white onion (minced)
- 1 handful cilantro (minced)
- 1 Tbsp. taco seasoning
- 1/2 lime juiced
- 1 cup mexican blend cheese
- 3 Tbsp. oil (for frying)
- 8 oz. enchilada sauce (we use fronterra)
- 1/2 cup mexican blend cheese
- 1/4 cup sour cream
- 1 jalapeño (thinly sliced)
- cilantro (minced)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol155mg52% |
Sodium1190mg50% |
Potassium800mg23% |
Protein32g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A30% |
Vitamin C60% |
Calcium35% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Valero 3 years ago
I’ve made these with beef, chicken and turkey and they are all great my favorite is probably the chicken or turkey the taste is amazing! Love this recipe
Brian Hosman 3 years ago
This was by far the best meatball recipe Have ever made. the best thing about this is the leftovers can be frozen and saved for a later time. thank you so much for sharing.
Lana Mcknight 4 years ago
It was really great. I didn't have the problem of it falling apart or being mushy. They were perfect. I broiled for 6 mins then baked for 10. I think the cheese in the meatballs helped bind them too. Next time I will sauté the onion and bell pepper first before mixing in to the meat. I love onion but not the crunchiness in this recipe. I would also add some sauted mushroom. I made my own enchilada sauce sort of by using some leftover spaghetti sauce and added tomato paste, a chipotle pepper in adobo sauce and added this mexicali spice mix I made from another recipe. I poured the sauce over after broiling and before baking for 10 mins. I had this over some miracle noodles.
Gina Pedroni 4 years ago
The flavor is good, but they need more of a binder. I added an egg in there after reading the reviews and some still fell apart. I cooked them longer than advised and that helped keep them together a bit but then they were more toasty than browned. I also just have missed a step because i felt the dish over all was cold after broiling and plating so i may heat up the sauce before adding it to the meatballs.
Carolyn Rauffer 5 years ago
Flavor was all there but meatballs turned to mush and ruined it. Followed the directions. Won’t do again
Joy 5 years ago
Tasted great! My meatballs fell apart while cooking... maybe because I used beef instead of chicken or perhaps because I sautéed the veggies before forming the meatballs. Regardless, they tasted great!! Will try next time with chicken. Still plan to sauté the veggies... I don’t like crunchy onions.
Ashlee Lenhardt 5 years ago
Terrible the meatballs wouldn’t stay together and when I tried to flip them they just fell apart
Vicki Elder Elder 5 years ago
Delicious, my first time ever making meatballs and the hubby loved them.
Matthew Brown 5 years ago
Amazing! Everything came out exactly like the recipe and was even gobbled up by my 5 year old!