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Enchilada Meatballs Recipe

Enchilada Meatballs Recipe photo by Taste of Home

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I've had this recipe so long that I don't remember who gave it to me. Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread.—Mearl Harris, West Plains, Missouri

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Enchilada Meatballs Recipe

Prep: 20 min. Bake: 20 min.

Yield: 48 Servings

20 20 40

Ingredients

2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend

Directions

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks. Yield: about 4-1/2 dozen.

Nutritional Facts 1 serving (3 each) equals 46 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 103 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Originally published as Enchilada Meatballs in Taste of Home December/January 2005, p10

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Enchilada Meatballs

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Reviewed on Apr. 28, 2013 by cschmoyer

Made this for my sister's bridal shower and it was a hit! Making for dinner tonight. Thanks for sharing it.

Reviewed on Jul. 31, 2012 by saralyn_06

Great crowd pleaser with this recipe!

Reviewed on Jun. 25, 2011 by SuCasa

I live in NM and make my own red chile sauce and keep some in the freezer. So I used my own instead of the canned sauce. That's the only change I made. Next best thing to enchiladas themselves!