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Enchilada Meatballs Recipe
Enchilada Meatballs Recipe photo by Taste of Home

Enchilada Meatballs Recipe

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

Ingredients

  • 2 cups crumbled corn bread
  • 1 can (10 ounces) enchilada sauce, divided
  • 1/2 teaspoon salt
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 can (8 ounces) tomato sauce
  • 1/2 cup shredded Mexican cheese blend

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.

Directions

  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

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Enchilada Meatballs

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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 :)"

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 31, 2012

"Great crowd pleaser with this recipe!"

MY REVIEW
Reviewed Jun. 25, 2011

"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!"

MY REVIEW
Reviewed Feb. 9, 2010

"These were delicious served with a side of spanish rice. Extra sauce gave extra flavor."

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