Description
This Enchilada Meatball Skillet is a vibrant and healthy meal that combines lean protein and colorful vegetables, all cooked in one pan for minimal cleanup and maximum flavor.
Ingredients
Scale
1 lb Lean Ground Turkey or Beef (or Plant-Based Substitute)
1/2 cup Almond Flour or GF Breadcrumbs
1 Zucchini, diced
1 Bell Pepper, diced
1 Onion, diced
2 cups Red Enchilada Sauce (Low Sodium)
1/4 cup Fresh Cilantro, chopped
2 cloves Garlic, minced
1 tbsp Cumi
Salt, to taste
Black Pepper, to taste
Avocado and Greek Yogurt, for serving
Instructions
- In a large mixing bowl, combine your choice of ground protein, almond flour, minced garlic, and chopped cilantro. Season with cumin, sea salt, and black pepper. Form into 1-inch balls
- Heat a drizzle of avocado oil in a large cast-iron skillet over medium-high heat. Brown the meatballs on all sides
- Remove the meatballs from the skillet. In the same pan, sauté diced onions and bell peppers until softened
- Add the red enchilada sauce to the pan and deglaze, scraping up browned bits
- Return the meatballs to the skillet, submerge in sauce, reduce heat, cover, and simmer for 10-12 minutes until the meatballs are cooked through
- Top with cheese, let melt, and garnish with fresh lime and cilantro before serving
Notes
Store leftovers in an airtight container for up to four days or freeze for up to three months.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg