Enchilada Meatballs - cooking recipe

Ingredients
    2 cups cornbread, crumbled
    1 (10 ounce) can enchilada sauce, divided
    1/2 teaspoon salt
    1 1/2 lbs ground beef
    1 (8 ounce) can tomato sauce
    1/2 cup shredded Mexican blend cheese
Preparation
    In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.
    Crumble beef over mixture; mix well.
    Shape into 1-inch balls.
    Place in a greased 15X10 inch baking pan.
    Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink.
    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.

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