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Keto Enchilada Meatball Pasta Bake by Kind Keto Mama

Keto Enchilada Meatball Pasta Bake by Kind Keto Mama

This wonderful meatball pasta bake is a great way to adhere to your keto diet while also eating pasta! Of course, the Natural Heaven pasta is made from hearts of palm, so it’s perfectly suitable for a keto diet. With that in mind, you’ve got so many great options for making really tasty meals!

Ingredients

  • 1 lb ground beef
  • ¼ cup pork rind ‘breadcrumbs’
  • ¼ cup grated parmesan or cotija cheese
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ¼ small yellow onion, grated or finely minced
  • 1 large egg, beaten very lightly
  • 1 tsp salt
  • ¼ tsp fresh cracked black pepper
  • 1 cup + 2 tbsp canned red enchilada sauce, divided according to the recipe
  • ½ cup shredded cheddar cheese
  • 2 packs Natural Heaven Angel Hair pasta
  • Fresh cilantro/coriander - to garnish

Method

  1. First things first, let’s get prepared for this recipe. Start by preheating the oven to 400˚F, as well as lining a baking sheet with foil. As well as this, rinse your angel hair pasta in a spaghetti stranger, and then allow it to sit in the strainer while you make everything else.
  2. In a large bowl, bring together the beef, pork rind crumbs, cheese, chili powder, oregano, onion, egg, salt, and pepper. Finish this mixture off with two tablespoons of enchilada sauce. Mix everything until it’s just combined, making sure not to overmix. Overmixing this mixture will lead to you having tough meatballs, which aren’t tasty for anyone.
  3. Divide the mixture into sixteen meatballs. You can go for a more rustic look by oiling your hands a little and rolling the meat between your palms until you’ve got rough spheres. Alternatively, you can use a small scoop to make perfect spheres.
  4. Bake the meatballs in the oven for twelve to fifteen minutes. They should be browned well, and fully cooked through - don’t allow them to dry out by overcooking them.
  5. In a twelve-inch skillet, combine the enchilada sauce with the pasta over medium-low heat. This low heat will be ideal to bring the two things together while also ensuring that they’re both well heated through. This should take around four minutes, or so.
  6. Transfer the pasta and sauce to an oven-safe dish, and then arrange the meatballs from the oven over the top of the pasta. You may not have to switch pans if your frying pan is oven safe - if you’re unsure, err on the side of caution.
  7. Pour the remaining enchilada sauce over the meatballs, topping each meatball with the shredded cheddar cheese. After each meatball gets a little cheese, feel free to sprinkle the remaining cheese over the remaining portions of the pasta.
  8. Place the oven-safe pan filled with food back into the oven. This is to heat the meal through, as well as to melt the cheese on top of everything. This shouldn’t take too long, probably just about three to five minutes. Make sure to keep an eye on the mixture, so that the cheese doesn’t burn.

     

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