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My review
Enchilada Meatballs
Shelley
"These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this."
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Ingredients
servings 398 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the 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 the meat is cooked through.
- While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Footnotes
- Note
- For the cornbread, I use a box of the ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
Nutrition Facts
Per Serving: 398 calories; 28.1 g fat; 15.4 g carbohydrates; 21.2 g protein; 100 mg cholesterol; 812 mg sodium. Full nutrition
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Reviews
Read all reviews 115151 Ratings
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Most helpful positive review
1/23/2007
Loved it. I have made it twice and served it to guests. I changed it slighlty because I like things really spicy. I used a whole package of Chipotly flavored tace seasoning in my cornbread and ...
Most helpful critical review
3/11/2006
We had these as meatball sandwiches. They were very good. I think, next time, I will omit the tomato sauce and use all enchilada sauce...and HOT, because we like things spicy.
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1/23/2007
Loved it. I have made it twice and served it to guests. I changed it slighlty because I like things really spicy. I used a whole package of Chipotly flavored tace seasoning in my cornbread and ...
9/6/2010
I used my own homemade cornbread and my own version of the Red Enchilada sauce, which is also from this site. I did add a couple spices (cumin, paprika, onion powder, garlic powder, oregano, cor...
2/7/2011
These were excellent and a big hit at the superbowl party. I followed other reviews and added about a half packet of taco seasoning to the meat and a half of a diced onion sauteed. Baked in a ...
11/8/2005
As suggested, I added some chopped onions. Although we enjoyed this and thought it was very good, my initial thought was that it reminded me of meatloaf... I missed the additional note of adding...
4/4/2005
Really yummy. I served this as a main meal over steamed white rice, just added more enchilada sauce. I also couldnt find cornmeal in our supermarket, so i used 1 cup of crushed up savory corn ch...
4/14/2005
I used ground turkey vs ground beef. These were quite good and simple to make. A good spicey flavor, but not overly so. I sprinkled chopped onion over the meatballs when they were nearly done...
8/11/2005
Yum-yum! I made these as a meal also. Throw in a side of spanish rice and you're ready. Next time I make them I am planning to chop some onions finely to kick it up.
3/11/2006
We had these as meatball sandwiches. They were very good. I think, next time, I will omit the tomato sauce and use all enchilada sauce...and HOT, because we like things spicy.
7/20/2007
These were good, I chopped up some onion and a jalapeno, sauteed and added to the meatballs. Also added a package of taco seasoning. Really good with a little shredded cheddar on top.