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TEST KITCHEN APPROVED

Enchilada Meatballs

Name: Enchilada Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 4-1/2 dozen
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

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Mearl Harris, West Plains, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover cornbread. —Mearl Harris, West Plains, Missouri

TEST KITCHEN APPROVED

Enchilada Meatballs

11 Reviews Add your review

Yield:about 4-1/2 dozen

Prep:20 min

Cook:20 min

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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

Text Ingredients

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Directions

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
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
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.