Enchilada Meatballs
by Heather
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posted Jan 11 2012 9:30AM
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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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