Description
These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They’re always a hit at parties! A friend shared this recipe with me ages ago and I’ve tweaked it to come up with this.
Ingredients
- 2 cups crumbled cornbread
- 1 (10 ounce) can enchilada sauce, divided
- ½ teaspoon salt
- 1 ½ pounds ground beef chuck
- 1 (10 ounce) can tomato sauce
- 1 cup shredded Mexican cheese blend, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl
- combine the cornbread
- half of the enchilada sauce
- half of the cheese
- and the salt. Crumble the beef into the mixture
- and blend well using your hands. Shape meat into 1 inch balls
- and place on a 10×15 inch jellyroll pan
- or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven
- until the meat is cooked through.
- While the meatballs are cooking
- warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon
- and place in a serving dish. Pour the heated sauce over them
- and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Servings: 6