Enchilada Meatballs

6 ingredients
3 steps

Ingredients

  • 2 cups crumbled cornbread
  • 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

Directions

  1. 1
    In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.
  2. 2
    Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain.
  3. 3
    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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