Skillet Enchilada Meatballs


Skillet Enchilada Meatballs

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We love a great skillet meal (hello less cleanup), and this one does not disappoint!

It’s officially a new year, and today we have a great new Women of Today Test Kitchen recipe: Meet our Skillet Enchilada Meatballs. This easy meal is hearty, delicious, and you can keep it extra healthy (ditch the rice), or modify it for any taste preference or allergy.

We noted below how to make this recipe gluten-free, but you can also make it dairy-free by substituting the regular cheese with a vegan cheese blend. Other ways to make this dish your own? Try serving it with our favorite, Erica McConaughey’s Chunky Guacamole. Want it extra spicy? Add more cayenne pepper and jalapeno peppers.

Did we mention that you can cook and serve this dish all in one skillet?!

Skillet Enchilada Meatballs

Servings 6


  • 2 whole green onions, finely chopped
  • 1/2 cup panko breadcrumbs or gluten-free if preferred
  • 2 eggs
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 2 garlic cloves, minced
  • 1 1/2 tsp sea or kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp ground cumin
  • 3/4 tsp kosher salt
  • 1/2 tsp cayenne pepper (optional)
  • 2 jalapeno peppers, finely chopped (optional)
  • 1/4 cup cilantro, finely chopped
  • 2 lbs ground turkey, we used 94% lean 6% fat
  • 1-2 tbsp olive oil
  • 16 oz jar of red enchilada sauce
  • 1/4 tsp cinnamon (optional)
  • 1/2 cup shredded Mexican cheese medley
  • sliced green onion tops
  • chopped cilantro


  • In a mixing bowl or if you have a mini food processor, combine the green onions, breadcrumb, eggs, chili powder, cumin, coriander, minced garlic, salt, black pepper and if you like spicy, add in the cayenne and jalapeno peppers. If you are not using a mini food processor, add the cilantro. If you are using a mini food processor, do not add the cilantro at this step. Pulse the processor until all the ingredients are well incorporated
  • In a large mixing bowl, add the ground turkey and pour your spice and egg mixture over the turkey and combine well. The mixture might be very sticky.
  • Heat your skillet over low heat and add olive oil.
  • Using a tablespoon, scoop a tablespoon of the turkey mixture and form a small meatball.
    *Tip - If the mixture if sticky to work with, get a bowl of water and dip your fingertips in the water and then gently pat turkey into a meatball.
  • Place your meatball in skillet as you work through the meatball mixture.
  • Increase temperature to medium and brown your meatballs. Approximately 3 minutes on each side.
  • *Tip – in the test kitchen we use two forks to flip the meatballs, this works great for any meatball you make.
  • Remove your browned meatballs from skillet and add the red sauce to the fond at the bottom of the pan. Gently scrape up any brown bits that might be on the bottom of the pan.
  • Increase the heat until the sauce begins to gently bubble. Add the¼ teaspoon of cinnamon if desired and stir to combine.
  • Return the meatballs and any juices to the skillet, gently stir so meatballs get evenly coated in enchilada sauce. Cover the skillet and turn the heat down to low. Cook for 10-15 minutes.
  • Top with shredded cheese, cover and turn heat off. Let cheese melt for 2 minutes.
  • Garnish with sliced green onions and chopped cilantro.
  • Can be served family-style straight out of the skillet. Less cleanup.
  • Server with black beans and/or rice.
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All photos by Lorianne DeVita