Enchilada Meatball Casserole

Ingredients:

For the meatballs:
1 pound lean ground beef
½ pound ground pork
1 ½ cups crushed pork rinds
1/2 cup grated cheddar
1 large egg
¼ cup enchilada sauce
1 tablespoon minced jalapeno
2 cloves garlic minced
½ cup minced cilantro
1/2 teaspoon salt

For the casserole:
1 cup enchilada sauce
1 cup shredded Monterey jack cheese
½ cup shredded cheddar
¼ cup chopped cilantro
1/4 cup Mexican crema or sour cream

Directions:

Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.

Add all of the meatball ingredients to a mixing bowl and stir well to combine.

Use a small cookie scoop to scoop out small portions of the meat mixture. Roll into balls and place evenly spaced on the baking sheet. Bake for 15 minutes.

Pour the enchilada sauce into the bottom of a 9×13 baking dish and spread to coat the bottom of the dish.

Carefully transfer the meatballs from the baking sheet to the dish with the enchilada sauce and top with the Monterey jack and cheddar.

Return to the oven for 15 minutes.

Remove from the oven and sprinkle with the cilantro and drizzle with crema. Serve immediately.

Serving Size: 5 meatballs

Nutritional Information: Calories: 540, Fat: 35g, Carbohydrates: 5g, Fiber: 1g, Protein:47 g