Enchilada Meatballs Recipe
Enchilada Meatballs Recipe photo by Taste of Home

Enchilada Meatballs Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 48 servings


  • 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

Nutritional Facts

3 each: 46 calories, 2g fat (1g saturated fat), 10mg cholesterol, 103mg sodium, 2g carbohydrate (trace sugars, trace fiber), 3g protein


  1. 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.
  2. 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.
  3. 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.
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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Reviewed Mar. 11, 2015

"Very tasty, a different twist on your standard meatballs. Great for a Mexican themed party!"

Reviewed Mar. 9, 2015

"under flavored"

Reviewed Jan. 3, 2015

"Meatballs were tasty, but the sauce needs more flavor-- if that were improved it would be much better."

Reviewed Mar. 30, 2014

"YUMMY these were a delicious hit!! I added another can of enchilada sauce and a chopped onion to the sauce. Versatile and tasty meatball, recipe was requested by all :)"

Reviewed Apr. 28, 2013

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

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