Tamale Balls

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
3. 3
   Add ground chuck and mix well.
4. 4
   Shape into 1-inch balls and place in a shallow baking dish.
5. 5
   Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
6. 6
   Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
7. 7
   Bake uncovered, 18 to 20 minutes.
8. 8
   Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
9. 9
   Transfer cooked meatballs to chafing dish or crockpot.
10. 10
    Pour sauce over and top with cheese.
11. 11
    Keep warm over low heat and serve with toothpicks.