READY IN: 1hr 13minsYIELD: 30 meatballs

INGREDIENTS

  • 2lbsground meat
  • 1 (1 ounce) packet taco seasoning mix
  • 14 teaspoongarlic powder
  • 1412 cup finely chopped cilantro
  • 1bunchgreen onion
  • 3 12 ounces japanese panko breadcrumbs
  • 2eggs
  • 10ouncesmilk
  • 28ouncesenchilada sauce
  • 2cups grated cheese
  • oil, as needed
  • NUTRITION INFO

    Serving Size: 1 (279) g

    Servings Per Recipe:6

    Calories: 315.3

    Calories from Fat 122 g 39 %

    Total Fat 13.6 g 20 %

    Saturated Fat 7.7 g 38 %

    Cholesterol 93.2 mg 31 %

    Sodium 2065.5 mg 86 %

    Total Carbohydrate32.8 g 10 %

    Dietary Fiber 4.4 g 17 %

    Sugars 11.3 g 45 %

    Protein 16 g 31 %

    DIRECTIONS

  • Preheat oven to 350 degrees.
  • Finely chop the green onions and saute them in 2 Tablespoons oil until soft.
  • In a large mixing bowl put the ground meat (85/15 is nice-I usually use turkey).
  • Top with the taco seasoning mix, garlic powder, cilantro (fresh coriander), and sauteed green onions,Put the panko bread crumbs on top.
  • In a small bowl put the two eggs and beat them with a fork.
  • Add the milk to the egg mixture and beat again.
  • Pour the milk/egg mixture on top of the panko bread crumbs and then mix everything together with your hands.
  • Make 30 meatballs and place them on 1-2 oiled baking sheets.
  • Bake the meatballs for 20 minutes.
  • Remove the meatballs from the oven and place as many of them as you can, in a one-layer cake pan (9 x 13").
  • Top the meatballs with the enchilada sauce. Top with grated cheese.
  • Bake just until the cheese melts.
  • Serve with toothpicks if serving them as an appetizer or if serving them as a main course, you can stuff them into tortillas, bread, or serve them with rice.
  • Source: Read Full Article