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-inch balls.
- Place in a greased 15X10 inch baking pan.
- Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.38 Kcal (1639 kJ) | ||
| Calories from fat | 174.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 30% | |
|---|---|---|---|
| Cholesterol | 94.36mg | 31% | |
| Sodium | 669.45mg | 28% | |
| Potassium | 346.34mg | 7% | |
| Total Carbs | 33g | 11% | |
| Sugars | 9.96g | 40% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 22.05g | 44% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 246.71 Kcal (1033 kJ) | ||
| Calories from fat | 110.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 30% | |
|---|---|---|---|
| Cholesterol | 59.48mg | 31% | |
| Sodium | 421.98mg | 28% | |
| Potassium | 218.31mg | 7% | |
| Total Carbs | 20.8g | 11% | |
| Sugars | 6.28g | 40% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 13.9g | 44% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.9mg | 17% | |
| Calcium | 86.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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