Enchilada Meatballs
Serves:
48
Prep Time:
Cook Time:
Total Time:
These meatballs make a great entree or a fun appetizer and are a good way to use up leftover corn bread.
Yield: 48 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | crumbled corn bread |
| 1 (10-ounce) can | 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 corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 2-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 25-30 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.
Source: tasteofhome.com
