Whole30 Chicken Enchilada Meatballs Recipe

Chicken Enchilada Meatballs

Ingredients

For the Chicken Meatballs:

• 1.5 lbs ground chicken thigh (can substitute ground beef or ground turkey thigh)
• 1/4 cup yellow onion, very finely diced
• 1 egg
• 1 tsp kosher salt
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 tbsp arrowroot flour
• 2 tbsp avocado oil

For the Enchilada Sauce:

• 2 tbsp ghee
• 2 tbsp arrowroot starch
• 1 tbsp + 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 3 tbsp tomato paste
• 2 cups beef broth
• 1 tsp kosher salt, or more to taste

For Serving:

• Freshly chopped cilantro (optional)
• Finely diced red onion (optional)

Instructions

Make the Meatballs:

1. In a large bowl, combine the ground chicken thigh, finely diced onion, egg, kosher salt, chili powder, cumin, and arrowroot flour. Mix gently until combined. Using damp hands can help with shaping the sticky mixture.
2. Form the mixture into roughly 2-inch meatballs, uniform in size so they cook evenly.
3. Heat a large skillet over medium-high heat and add the avocado oil. When the oil is hot, add the meatballs in a single layer. Brown on each side until a golden crust forms, about 3 minutes per side. The meatballs do not need to be fully cooked through at this stage because they will finish cooking in the sauce. Transfer the browned meatballs to a paper towel-lined plate and set aside.

Make the Enchilada Sauce:

1. Wipe the skillet clean and return it to medium heat. Melt the ghee, then whisk in the arrowroot starch until smooth and combined.
2. Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, and optional cayenne. Stir and sauté the spices for about 2 minutes to bloom their flavors, stirring constantly to prevent burning.
3. Whisk in the tomato paste until evenly incorporated. Slowly pour in 1 1/2 cups of the beef broth while whisking constantly to avoid lumps. Allow the sauce to cook and thicken for 4–5 minutes, stirring frequently.
4. If the sauce becomes too thick, remove from heat briefly and then whisk in the remaining 1/2 cup of beef broth to reach a smooth, pourable enchilada-sauce consistency. Taste and adjust salt as needed.

Finish the Meatballs:

1. Return the browned meatballs to the skillet, nestling them into the sauce so they are partly submerged. Cover and simmer over low heat until the meatballs are cooked through, about 10 minutes. Cut into one to ensure there is no pink in the center.
2. Remove from heat. Garnish with freshly chopped cilantro and diced red onion if desired. Serve the meatballs over prepared cauliflower rice, zucchini noodles, or enjoy them on their own as a flavorful, protein-packed entrée.

Tips and Variations

Substitute ground beef or ground turkey thigh for the chicken if you prefer a different flavor or texture. Arrowroot flour and starch both work as a gluten-free binder and thickener—use whichever you have on hand. To make the dish milder, omit the cayenne. For meal prep, store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or in an oven-safe dish until warmed through.

Storage and Reheating

Refrigerate leftovers in a sealed container for up to four days. Reheat on the stovetop over low heat, stirring gently, or in a covered baking dish in a 350°F (175°C) oven until warmed through. If the sauce has thickened in the fridge, stir in a splash of broth or water while reheating to loosen it.

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