Total Time
50mins
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
  3. Add ground chuck and mix well.
  4. Shape into 1-inch balls and place in a shallow baking dish.
  5. Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
  6. Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
  7. Bake uncovered, 18 to 20 minutes.
  8. Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
  9. Transfer cooked meatballs to chafing dish or crockpot.
  10. Pour sauce over and top with cheese.
  11. Keep warm over low heat and serve with toothpicks.
Most Helpful

4 5

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.