Serve these enchilada meatballs hot, straight from the oven. They pair well with cauliflower rice, sautéed zucchini, a crisp green salad, or low-carb tortillas for a complete meal.
Make-Ahead & Storage
The meatballs can be baked ahead of time and stored in the refrigerator for up to 3 days before assembling the casserole. Leftovers keep well in an airtight container for up to 4 days and reheat easily in the oven or microwave.
Nutrition (Per Serving)
Servings: 5
Calories: 309.8
Fat: 21.6 g
Protein: 23.9 g
Net Carbs: 3.7 g
Flavor-packed, cheesy, and wonderfully satisfying, these Low Carb Enchilada Meatballs prove that comfort food and keto-friendly eating can go hand in hand.
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