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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 48 |
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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:
2 cups crumbled corn bread |
1 can (10 ounces) enchilada sauce, divided |
1/2 teaspoon salt |
1-1/2 pounds ground turkey or beef |
1 can (8 ounces) tomato sauce |
1/2 cup shredded mexican cheese blend |
Directions:
1. 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.
2. 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.
3. 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.
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