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Enchilada Meatballs Recipe

Enchilada Meatballs Recipe

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. YIELD:48 servings

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

  • 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.

Nutritional Facts

3 each: 46 calories, 2g fat (1g saturated fat), 10mg cholesterol, 103mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

Reviews for Enchilada Meatballs

Sort By :
MY REVIEW
gunslinger User ID: 544392 222577
Reviewed Mar. 11, 2015

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

MY REVIEW
cmohrman User ID: 8159390 222394
Reviewed Mar. 9, 2015

"under flavored"

MY REVIEW
maball User ID: 4420592 216796
Reviewed Jan. 3, 2015

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

MY REVIEW
0_Amethyst_0 User ID: 7741376 75129
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
cschmoyer User ID: 1863092 206706
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
saralyn_06 User ID: 993350 93447
Reviewed Jul. 31, 2012

"Great crowd pleaser with this recipe!"

MY REVIEW
SuCasa User ID: 1650373 127695
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
newberrysnow User ID: 4885859 147247
Reviewed Feb. 9, 2010

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

MY REVIEW
cath1959 User ID: 4233236 75117
Reviewed Oct. 4, 2009

"Very easy! I made these for a Mexican potluck @ work. They were a big hit! Since I had extra cornbread, I made them the next day for my husband to eat while watching football. He loved them too."

MY REVIEW
luv3munchkins User ID: 1132159 121539
Reviewed Feb. 5, 2009

"I always get compliments when I serve these."

MY REVIEW
cdstine User ID: 131449 146939
Reviewed Oct. 7, 2008

"I've made these a number of times for different events. There are never any leftovers!"

MY REVIEW
lisacr User ID: 1714639 146933
Reviewed Sep. 18, 2008

"my family loves these!!easy and yummy!!!"

MY REVIEW
kaddy6001 User ID: 2020990 61460
Reviewed Jan. 17, 2008

"I made these at Christmas! They were a big hit."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.