Taste of Home
Enchilada Meatballs
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: about 4-1/2 dozen.
Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover cornbread. —Mearl Harris, West Plains, Missouri
Ingredients
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2 cups crumbled cornbread
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1 can (10 ounces) enchilada sauce, divided
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1/2 teaspoon salt
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1-1/2 pounds ground beef
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1 can (8 ounces) tomato sauce
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1/2 cup shredded Mexican cheese blend
Directions
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1.
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.
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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.
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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.
Nutrition Facts
3 meatballs: 46 calories, 2g fat (1g saturated fat), 10mg cholesterol, 103mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.
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