Enchilada Meatballs Good Recipes

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Enchilada Meatballs

"These are a delectable alternate from the standard for the reason that they use cornbread crumbs instead of crackers or regular bread. They're constantly a hit at events! A buddy shared this recipe with me a while ago and I've tweaked it to give you this."

Ingredients :

2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
half of teaspoon salt
1 half kilos floor red meat chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese combo, divided

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat the oven to 350 levels F (a hundred seventy five levels C).
In a big bowl, integrate the cornbread, half of the enchilada sauce, half of of the cheese, and the salt. Crumble the beef into the mixture, and mix nicely using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to trap the grease.
Bake for 18 to 22 mins within the preheated oven, till the meat is cooked through.
While the meatballs are cooking, heat the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan the use of a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the relaxation of the cheese on pinnacle. Provide toothpicks for serving.

Notes :

For the cornbread, I use a box of the geared up-blend cornbread and upload two tablespoons of taco seasoning to the other substances. Bake in keeping with package guidelines. Allow to cool after which fall apart.

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