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Enchilada Meatballs

Name: Enchilada Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min.

Makes

about 4-1/2 dozen

Updated: Jan. 13, 2023

Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover cornbread. —Mearl Harris, West Plains, Missouri

Enchilada Meatballs Recipe photo by Taste of Home

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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 meatballs: 46 calories, 2g fat (1g saturated fat), 10mg cholesterol, 103mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

Enchilada Meatballs

Ingredients

Directions

Nutrition Facts

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