Highly suggest adding a ton of seasoning to the meatballs. I put 8 TBS of Italian seasoning in the meat before rolling into balls.
If you want the sauce to actually taste like enchilada sauce, multiply the cumin by 10 and the chili powder by at least as much. No need to add water, a full can of sauce and a refill with broth will work great. Water will just file dilute the taste
This is a great base for a recipe, but if you don't increase each spice to what seems like an absurd amount, you'll never get the real idea of what it is attempting to be.
If you do commit to (over)seasoning everything, and broil it a little at the end, it might be the best thing you ever make
