These meatballs make a great entree or a fun appetizer and are a good way to use up leftover corn bread.Yield: 48 servings
|2 cups||crumbled corn bread|
|1 (10-ounce) can||enchilada sauce, divided|
|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 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.