Keto Enchilada Meatball Skillet

I like meatballs and this Keto Enchilada Meatball Skillet is one in all my new favorite food!  My favourite element is the enchilada sauce, but I’m a sauce loving form of guy.  There are plenty of pre-made save sold enchilada sauce options which are keto-ish or you can make one at domestic, like this one.

I used a pound of ground bird for these and rolled them out into sixteen meatballs so each meatball has roughly 1 ounce of floor bird.  this could seem trivial, but i like it because it permits me extra control over my protein consumption as opposed to a “one length suits all” breast or thigh.  It permits me to make two or greater almost same plates, with greater manipulate over my macros.

You may also regulate the spice in those with the aid of adding more or less jalapeno or for the courageous changing the bell pepper with a spicier alternative.

INGREDIENTS:

• 1 lb ground chicken 
• 1 bell pepper, minced
• 1 jalapeño, minced
• 1/2 white onion, minced
• Handful cilantro, minced
• 1 tablespoon taco seasoning
• 1/2 lime, juiced
• 1 cup Mexican blend cheese
• 3 tablespoons oil, for frying

Toppings:

• 8 ounces enchilada sauce (we use fronterra)
• 1/2 cup Mexican blend cheese
• 1/4 cup sour cream
• 1 jalapeño, thinly sliced
• Cilantro, minced

INSTRUCTIONS:

1. Preheat the oven broiler to high. 
2. Combine all of the meatball ingredients except for the oil in a medium bowl and mix until combined. 
3. Heat the oil over medium high heat in a 10.5" cast iron skillet until hot. Add in the meatballs and cook 2-3 minutes per side until browned and cooked through.
4. Pour in the enchilada sauce and top with the 1/2 cup of Mexican blend cheese. Place under the broiler for 3-5 minutes until the cheese is melted. 
5. Top with sour cream, sliced jalapeños, and cilantro to serve. 

Get The Recipes : https://www.castironketo.net/blog/keto-enchilada-meatball-skillet

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