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.
  2. Crumble beef mixture; mix well.
  3. Shape into 1-in. balls.
  4. Place meatballs on a greased rack in a shallow baking pan.
  5. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain.
  6. Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.
  7. Drain meatballs; place in a serving dish.
  8. Top with sauce and sprinkle with cheese. Serve with toothpicks.