Enchilada Meatballs/Pic

[Roxy]

Enchilada Meatballs:

 

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

 

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef 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. Yield: about 4-1/2 dozen

 

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[tattooedhusker]

Had these last night, wife loved them!