Post by mandie68 on Sept 6, 2010 20:13:30 GMT -5
2 cups crumbled corn bread
1 can (10 oz) enchilada sauce, divided
½ teaspoon salt
1-1/2 lbs ground beef
1 can (8 oz) tomato sauce
½ cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, ½ cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1” balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 18-22 minutes or until meat is no longer pink; drain.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain the meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
YIELD: about 4-1/2 dozen
1 can (10 oz) enchilada sauce, divided
½ teaspoon salt
1-1/2 lbs ground beef
1 can (8 oz) tomato sauce
½ cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, ½ cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1” balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 18-22 minutes or until meat is no longer pink; drain.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain the meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
YIELD: about 4-1/2 dozen