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.
