Directions:
- Preheat oven to 350 degrees.
- In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
- Add ground chuck and mix well.
- Shape into 1-inch balls and place in a shallow baking dish.
- Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
- Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
- Bake uncovered, 18 to 20 minutes.
- Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
- Transfer cooked meatballs to chafing dish or crockpot.
- Pour sauce over and top with cheese.
- Keep warm over low heat and serve with toothpicks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2956.98 Kcal (12380 kJ) | ||
| Calories from fat | 1082.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.28g | 185% | |
|---|---|---|---|
| Cholesterol | 813.87mg | 271% | |
| Sodium | 5675.62mg | 236% | |
| Potassium | 3408.93mg | 73% | |
| Total Carbs | 265.57g | 89% | |
| Sugars | 80.34g | 321% | |
| Dietary Fiber | 10.4g | 42% | |
| Protein | 212.04g | 424% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 23.4mg | 130% | |
| Calcium | 1629.7mg | 163% | |
| Amount Per 100 g | |||
| Calories | 221.31 Kcal (927 kJ) | ||
| Calories from fat | 81.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 185% | |
|---|---|---|---|
| Cholesterol | 60.91mg | 271% | |
| Sodium | 424.79mg | 236% | |
| Potassium | 255.14mg | 73% | |
| Total Carbs | 19.88g | 89% | |
| Sugars | 6.01g | 321% | |
| Dietary Fiber | 0.78g | 42% | |
| Protein | 15.87g | 424% | |
| Vitamin C | 0.4mg | 8% | |
| Vitamin A | 0.1mg | 39% | |
| Iron | 1.8mg | 130% | |
| Calcium | 122mg | 163% | |
* 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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