Early this morning Kevin headed out for a work trip, which means I’m solo parenting for the next week. I solo parent a decent amount, but thankfully we are now in a sweet spot with my youngest being almost a year old and my oldest being in preschool three mornings a week. Our days and weeks have a great routine, so when I do have to solo parent I don’t find myself going crazy. Still, I always say that the first hour and last hour of the day are the hardest. Since that last hour of the day for the kids includes dinner, I’m always looking for easy meals like these skillet turkey enchilada meatballs.
Everyone likes meatballs and they’re so easy to make ahead. Anytime I make meatballs, I make a double batch to keep some in the freezer. They’re so easy, so many ways to customize them, and so great for easy options for the kids. The other day I asked on Instagram what you wanted to see more of and it looks like everyone wants to see more easy meals. Trust me, it doesn’t get easier than this. Make the meatballs in advance, make the enchilada sauce in advance (or use a pre-made version), and dinner is ready on time even with a baby on your hip and a toddler at your feet. Trust me, I’ve been there.
You can wrap these meatballs up in a warm tortilla with some shredded iceberg lettuce, serve them over rice, or eat them as is. The sauce isn’t too spicy, keeping it kid-friendly, but you can certainly add more heat if that’s what you’re into. Skillet turkey enchilada meatballs are here for you on busy weeknights, cozy nights in, Taco Tuesday, or really anytime.
If you’ve only made meatballs to go on top of spaghetti, these meatballs are here to change your opinion of them and be your most versatile dinner option yet.
- 2 tbsp. olive oil
- 1 tbsp. flour
- ¼ tsp. ground black pepper
- 3 tsp. cumin
- 1 tsp. garlic powder
- ½ tbsp. dried oregano
- ⅛ tsp. cinnamon
- 1 tsp. Worcestershire sauce
- ½ tsp. onion powder
- ½ tsp. salt
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 15 oz. tomato sauce
- 1 cup chicken broth
- 1 lb. ground turkey
- 1 egg
- ¾ cup breadcrumbs
- 2 tbsp. olive oil
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 2 tsp. cumin
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees Fahrenheit.
- In a mediums saucepan, heat olive oil. Whisk in flour
- Add black pepper, cumin, garlic powder, oregano, cinnamon, Worcestershire sauce, onion powder, salt, chili powder, smoked paprika, tomato sauce, and chicken broth. Whisk and bring to a simmer until thickened.
- In a large bowl, mix together ground turkey, egg, breadcrumbs, olive oil, onion powder, garlic powder, chili powder, salt, ground black pepper, and cumin.
- Spread a thin layer of the enchilada sauce on the bottom of an oven-proof skillet.
- Use your hands to form meatballs and place on in the skillet. Meatballs should be about 1½ inches in diameter but they don't have to be perfect!
- Top with the remaining enchilada sauce and shredded cheddar cheese
- Bake for 30-35 minutes until cheese is melted and sauce is bubbling.
- Serve topped with sour cream and fresh cilantro.
- Enjoy!
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[…] you’ve been here for a little while, you know I have quiet a few meatball recipes on my site. Skillet turkey enchilada meatballs, turkey teriyaki meatballs, Swedish meatballs, slow cooker BBQ meatballs, and chicken parmesan […]