- 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
- 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.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Enchilada Meatballs
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"Very tasty, a different twist on your standard meatballs. Great for a Mexican themed party!"
"Meatballs were tasty, but the sauce needs more flavor-- if that were improved it would be much better."
"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 :)"
"Made this for my sister's bridal shower and it was a hit! Making for dinner tonight. Thanks for sharing it."