Ingredients
6 servings
- •2 cups crumbled cornbread
- •1 (10 ounce) can enchilada sauce, divided
- •1 cup shredded Mexican cheese blend, divided
- •0.5 teaspoon salt
- •1.5 pounds ground beef chuck
- •1 (10 ounce) can tomato sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
- While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.
Nutritional Facts
Per 6 servings
- Calories: 398
- Carbohydrate: 15g
- Fat: 28g
- Fiber: 2g
- Protein: 21g
- Sugar: 3g