This enchilada meatballs recipe uses cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this tasty change from the usual meatball recipe.
Ingredients
- 2 cups crumbled cornbread
- 1 can enchilada sauce , 10 ounce
- 1 cup shredded Mexican cheese blend , divided
- 0.5 teaspoons salt
- 1.5 pounds ground beef chuck
- 1 can tomato sauce , 10 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
-
3
Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
-
4
While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.
Nutrition Facts
Per serving
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