Recipe by riffraff
This was in my local paper, from a PTA member. Easy to put together and very popular on a buffet. I have put the pan directly from the oven on the buffet table (after adding the sauce and cheese). They were gone before they got cold. I like them spicy so I add so cayenne to the ball mixture.
Top Review by DailyInspiration
I really loved the taste of these meatballs and the idea of using enchilada/tomato sauce to cover them in a chafing dish. The only problem was that the meatballs fell apart after cooking them. I think next time I will add some grated cheese and a bit more cornbread to the meatballs to help hold them together. I will definitely try them again. Made for the Tailgating tag, September, 2011.
- 2 cups crumbled cornbread
- 1 (10 ounce) can mild enchilada sauce, divided
- 1⁄2 teaspoon salt
- 1 1⁄2 lbs ground chuck
- 1 -2 garlic clove, minced (optional)
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup monterey jack cheese
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
- Add ground chuck and mix well.
- Shape into 1-inch balls and place in a shallow baking dish.
- Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
- Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
- Bake uncovered, 18 to 20 minutes.
- Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
- Transfer cooked meatballs to chafing dish or crockpot.
- Pour sauce over and top with cheese.
- Keep warm over low heat and serve with toothpicks.