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


1. In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well.

2. Shape into 1-inch balls. Place on a greased 15” x10” baking sheet.

3. Bake at 350º F for 18-22 minutes or until meat is no longer pink.

4. Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.

5. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese.

6. Serve with toothpicks.

Yield: 3-4 dozen meatballs

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