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Enchilada Meatballs


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Serves | Prep Time | Cook Time

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


In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.


Crumble beef 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.


Pairs Well With


Notes

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