Total Time
22mins
Prep 12 mins
Cook 10 mins

I found this recipe while standing in line in the grocery store. It comes from Woman's Day. It caught my eye because I had some left over enchilda sauce that I didn't know what to do with. It was a hit with my family.

Ingredients Nutrition

Directions

  1. Combine all ingredients except enchilda sauce in large bowl until blended. With moistened hands, roll into twenty 1 1/2 inch meatballs.
  2. Coat a large non-stick skillet with non-stick spray. Heat over medium headt, add meatballs, increase heat to medium-high and cook, turning, 5 minutes or until brown on all sides. (Alternatively, these can be baked on a wire rack over a cookie sheet in a 350 degree oven for 10 minutes).
  3. Add enchilda sauce and 1/2 cup water to skillet. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes, or until meatballs are cooked through.
  4. Serve over rice.

Reviews

(1)
Most Helpful

This was pretty good... I will be making this again however I would make a few changes in the future. I will use flour tortilla chips instead of corn. I used the package enchillida mix with the added water so that makes too much sauce. Next time I will reduce the water and add some salsa to the mix. I put longhorn cheese on top and that I will do that again - thanks for a recipe that everyone liked and with a bit tweeking they will love.

Ceezie January 15, 2009

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