Tamale Balls
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
80-90 meatballs
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.