Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, cilantro, minced onion, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
- Crack the egg into the mixture and thoroughly combine all the ingredients using your hands. Ensure that the mixture is well blended.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and browned on the outside.
- While the meatballs are baking, heat the low-carb enchilada sauce in a saucepan over medium heat.
- Once the meatballs are done, remove them from the oven and transfer them to a baking dish.
- Pour the heated enchilada sauce over the meatballs, making sure they are well coated.
- Sprinkle the shredded Mexican cheese blend on top of the meatballs.
- Place the baking dish back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Serve these low-carb enchilada meatballs with your favorite side dishes, such as cauliflower rice, guacamole, or a fresh salad, for a complete and satisfying meal.
Conclusion: These Low Carb Enchilada Meatballs are a flavorful and wholesome option for those following a low-carb lifestyle. With a perfect blend of spices and a cheesy topping, this dish brings the essence of enchiladas without the carbs. Enjoy the bold flavors and creative twist on a classic recipe that will surely become a staple in your low-carb menu.