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Enchilada Meatballs

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
    about 4-1/2 dozen

Ingredients

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

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Reviews

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Average Rating:
  • PrplMonky5
    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!

  • gunslinger
    Mar 11, 2015

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

  • cmohrman
    Mar 9, 2015

    under flavored

  • maball
    Jan 3, 2015

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

  • 0_Amethyst_0
    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 :)

  • cschmoyer
    Apr 28, 2013

    Made this for my sister's bridal shower and it was a hit! Making for dinner tonight. Thanks for sharing it.

  • saralyn_06
    Jul 31, 2012

    Great crowd pleaser with this recipe!

  • SuCasa
    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!

  • newberrysnow
    Feb 9, 2010

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

  • cath1959
    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.