Keto Enchilada Meatball Pasta Bake by Kind Keto Mama

Recipe by Kind Keto Mama

A Mexican twist on spaghetti and meatballs, all while staying keto-friendly of course!

Ingredients

 

 

 

Directions

 

  1. Preheat oven to 400F and line a baking sheet with foil.
  2. In a large mixing bowl combine the ground beef, pork rind crumbs, cotija/parm cheese, chili powder, oregano, grated onion, egg, salt and pepper, and 2 tbsp enchilada sauce. Mix until just combined. Don’t over mix or you’ll end up with tough meatballs.
  3. Divide the mixture into 16 meatballs. I like the rustic look and just form them freestyle, but you can use a 1 1/2 tbsp scoop to make them uniform. Lightly coat your hands with olive oil so that they will form better and crack less.
  4. Bake 12-15 mins depending on your oven. Meatballs should be browned and cooked through.
  5. In a 12 inch cast iron skillet combine 1/2 cup of the enchilada sauce and the pasta over medium-low heat. Stir gently to combine and heat through for about 4 minutes or so. If you don’t have a cast-iron skillet use a regular pan and then transfer to an oven-safe dish before the next step.
  6. Arrange the meatballs over the pasta and pour the remaining 1/2 cup of enchilada sauce over the meatballs, top each meatball with shredded cheddar cheese.
  7. Place back in the oven just to heat through again and melt the cheese. 3-5 minutes tops. Keep an eye on it so the cheese doesn’t burn.

 

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