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Jesse Garon
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Enchilada Meatballs

Leftover cornbread takes these mouthwatering morsels to the next level, for sure.  They'll be a big hit on game day!

2 cups crumbled cornbread
1 can (10oz) enchilada sauce, divided
1/2 tsp salt
1 1/2 pounds lean ground beef
1 can (8oz) tomato sauce
1/2 cup shredded Mexican cheese blend

In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt.  Crumble beef over mixture; mix well.  Shape into 1 inch balls.

Place meatballs on a greased rack in a shallow 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.

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Topics : Hospitality_Recreation
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01/11/2012 9:10AM
Enchilada Meatballs
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