Enchilada Meatballs

These are a tasty change from the usual since they use 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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 398 Calories

Ingredients

• 2 cups crumbled cornbread
• 1 (10 ounce) can tomato sauce
• 1 (10 ounce) can enchilada sauce, divided
• 1 cup shredded Mexican cheese blend, divided
• 0.5 teaspoon salt
• 1.5 pounds ground beef chuck

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.

Step 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.