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Enchilada Meatballs

Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. —Mearl Harris, West Plains, Missouri
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    about 4-1/2 dozen

Ingredients

  • 2 cups crumbled cornbread
  • 1 can (10 ounces) enchilada sauce, divided
  • 1/2 teaspoon salt
  • 1-1/2 pounds ground beef
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup shredded Mexican cheese blend

Directions

  • In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain.
  • 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.
Nutrition Facts
3 each: 46 calories, 2g fat (1g saturated fat), 10mg cholesterol, 103mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

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