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Enchilada Meatballs Recipe

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This recipe for Enchilada Meatballs, by , is from Margaret's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
2 cups crumbled cornbread
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

Directions:
Directions:
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.

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.

Number Of Servings:
Number Of Servings:
about 4-1/2 dozen
Preparation Time:
Preparation Time:
Prep: 20 min. Bake: 20 min.

 

 

 

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