Enchilada Meatballs

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cornbread, crumbled
  • 1
    (10 ounce) can enchilada sauce, divided
  • 12
    teaspoon salt
  • 1 12
  • 1
    (8 ounce) can tomato sauce
  • 12
    cup shredded Mexican blend cheese
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DIRECTIONS

  • 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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