Sharing these Mexican Meatballs with you today because my new cookbook, The High-Protein Plate, launches on March 3rd — one month from now!
I can’t wait for you to get your hands on this book. It’s packed with some of my favorite recipes, and waiting has felt impossible. To tide you over, here’s a weeknight favorite from the book: Mexican Meatballs in Creamy Enchilada Sauce.
One of the highlights of this dish is the homemade enchilada sauce. It’s rich, comforting, and elevates every bite. This is the kind of meal you finish and immediately plan to make again the next week.
This recipe is from the “30 Minutes or Less” section of the book — because dinner shouldn’t be a production. I wanted the book to reflect how I actually cook and eat in everyday life.
- Most recipes are labeled dairy-free, gluten-free, grain-free, no added sugar, or paleo.
- Macros are included to help with planning, but are optional.
- A 28-day meal plan gives simple structure if you want it.
- Real meals you’ll want to make again and again.
Pre-Order Bonus
If you haven’t pre-ordered yet, now’s a great time. When you pre-order and submit your details, you’ll receive a free 3-Day High-Protein Meal Plan featuring 12 recipes from the book. It’s a practical preview of how I eat — meals designed to keep you full, energized, and satisfied without overthinking.
Here’s how it works:
1. Pre-order the book.
2. Submit your order details via the preorder form.
3. You’ll get the bonus ebook promptly — no need to wait until launch.
The bonus guide is a simple way to start cooking protein-forward meals before the book arrives on March 3rd.
Mexican Meatballs in Creamy Enchilada Sauce
Ingredients
- Avocado oil spray
- 1 pound ground beef
- 1 large egg
- 1/2 cup almond flour
- 1 small onion, minced or grated
- 2 cloves garlic, minced
- 1 (1.31-ounce) packet organic taco seasoning (I prefer SIete)
For The Sauce
- 3 tablespoons ghee
- 3 tablespoons arrowroot powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 (6-ounce) can tomato paste
- 2 cups chicken bone broth
For Serving (optional)
- White or brown rice
- Minced cilantro
- Cotija cheese
- Sliced avocado
Instructions
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Preheat the oven to 400°F. Line a baking sheet and spray it liberally with avocado oil.
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Make the meatballs: In a medium bowl, combine the ground beef, egg, almond flour, onion, garlic, and taco seasoning. Mix until just combined. Scoop heaping tablespoons and roll into about 24 meatballs. Arrange the meatballs on the baking sheet and bake 15 minutes, until browned and the internal temperature reaches 160°F.
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Make the sauce: While the meatballs bake, melt the ghee in a large skillet over medium heat. Whisk in the arrowroot powder and cook 1–2 minutes until smooth and bubbling. Stir in the chili powder, oregano, cumin, onion powder, garlic powder, and salt. Toast the spices about 1 minute until fragrant. Add the tomato paste and chicken bone broth, whisking until smooth. Simmer 3–5 minutes until the sauce thickens.
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Transfer the baked meatballs to the skillet and simmer in the sauce over low heat for 5 minutes so the flavors meld.
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Serve over rice if desired, and top with cilantro, cotija cheese, and avocado.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.