Enchilada Meatballs Recipe

4.5 14 17
Enchilada Meatballs Recipe
Enchilada Meatballs Recipe photo by Taste of Home
Publisher Photo

Enchilada Meatballs Recipe

Read Reviews
4.5 14 17
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

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.
Originally published as Enchilada Meatballs in Taste of Home December/January 2005, p10

Nutritional Facts

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

  • 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
  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

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Reviews forEnchilada Meatballs

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PrplMonky5 User ID: 6612040 269812
Reviewed Jul. 22, 2017

"As-is, these were decent, tasty meatballs. I cut the recipe in half, and made the meatballs a little larger. When making the meatballs, I used 1/4C of the enchilada sauce (since I cut the recipe in half), but then for the sauce I used the remainder of entire can (cutting in half, the recipe would then call for 3oz, but I instead used 8oz). I think that helped fix part of the flavor issue others mentioned. Even then, though, the sauce itself was pretty mild. I might just do straight-up enchilada sauce next time without cutting it with tomato sauce. Or perhaps add in some chili powder. Because my meatballs were larger, they took a lot longer to cook (somewhere around 35-40 minutes). I sauteed red & green bell pepper and some onion in oil until crisp-tender. I then put the cooked meatballs over steamed rice, topped it with the sauteed peppers, put the sauce on top, then put the cheese on top of that, all to make it a more complete meal. We LOVED it that way! I highly recommend trying it that way, if you can. With my addition, we would rate it 5 stars, but since I'm rating the recipe as-is, it would be 4 stars. Thanks!"

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."

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