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    Enchilada Meatballs


    Source of Recipe


    Internet

    List of Ingredients




    2 cups crumbled corn bread
    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

    Recipe



    In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. 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.

    Yield: about 4-1/2 dozen.



 

 

 


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