Keto Enchilada Meatball Pasta Bake

Keto Enchilada Meatball Pasta Bake

  • Servings: 4
  • Difficulty: “medium”
  • Print

A mexican twist on spaghetti and meatballs, all while staying keto friendly of course!



  1. Preheat oven to 400F and line a baking sheet with foil.
  2. In a large mixing bowl combine the ground beef, pork rind crumbs, cotija/parm cheese, chili powder, oregano, grated onion, egg, salt and pepper and 2 tbsp enchilada sauce. Mix until just combined. Don’t over mix or you’ll end up with tough meatballs.
  3. Divide the mixture into 16 meatballs. I like the rustic look and just form them freestyle, but you can use a 1 1/2 tbsp scoop to make them uniform. Lightly coat your hands with olive oil so that they will form better and crack less.
  4. Bake 12-15 mins depending on your oven. Meatballs should be browned and cooked through.
  5. In a 12 inch cast iron skillet combine 1/2 cup of the enchilada sauce and the pasta over medium low heat. Stir gently to combine and heat through for about 4 minutes or so. If you don’t have a cast iron skillet use a regular pan and then transfer to an oven safe dish before the next step.
  6. Arrange the meatballs over the pasta and pour the remaining 1/2 cup of enchilada sauce over the meatballs.
  7. Place skillet or dish in the oven covered in aluminum foil and heat through for 10 minutes. Uncover, top with cheddar cheese and place back in the oven to melt. 3-5 minutes tops. Keep an eye on it, so the cheese doesn’t burn.

Keto Enchilada Meatball Bake

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