Enchilada Meatballs

Serves: 48

These meatballs make a great entree or a fun appetizer and are a good way to use up leftover corn bread.

Yield: 48 servings
Prep Time:
Cook Time:
Total Time:


2 cups crumbled corn bread
1 (10-ounce) can 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 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.

Source: tasteofhome.com

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