Enchilada Meatballs

By dette

I've had this recipe so long that I don't remember who gave it to me. Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread.—Mearl Harris, West Plains, Missouri

Ingredients

• Ingredients
• 2 cups crumbled corn bread
• 1 can (10 ounces) enchilada sauce, divided
• 1/2 teaspoon salt
• 1-1/2 pounds ground beef
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 1/2 cup shredded Mexican cheese blend

Details

Servings 48
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Directions
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.
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.
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. Yield: about 4-1/2 dozen.