Back to Enchilada Meatballs

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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 (0g sugars, 0g fiber), 3g protein .

Reviews for Enchilada Meatballs

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

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

MY REVIEW
cmohrman 222394
Reviewed Mar. 9, 2015

"under flavored"

MY REVIEW
maball 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 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 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 93447
Reviewed Jul. 31, 2012

"Great crowd pleaser with this recipe!"

MY REVIEW
SuCasa 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 147247
Reviewed Feb. 9, 2010

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

MY REVIEW
cath1959 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 121539
Reviewed Feb. 5, 2009

"I always get compliments when I serve these."

MY REVIEW
cdstine 146939
Reviewed Oct. 7, 2008

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

MY REVIEW
lisacr 146933
Reviewed Sep. 18, 2008

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

MY REVIEW
kaddy6001 61460
Reviewed Jan. 17, 2008

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

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.