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Enchilada Meatballs

Enchilada Meatballs

Shelley Maurer

Shelley Maurer

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Bam
95

Bam

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 used only the HOT enclilada sauce (no tomato sauce). I also added onion. Betty QC, AZ

Sarah Jo
85

Sarah Jo

1/20/2011

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, coriander, pepper, chili powder) and I used all enchilada sauce. I did not add extra salt as there was enough to taste in the enchilada sauce. I used the amount called for in the recipe, cooked the meatballs until they were browned, then poured off the grease and then poured the enchilada sauce-cheese mixture over the top. I baked it for another ten minutes so I could soak up some of that sauce. We all liked this way more than I thought we would have, even my husband who balked at eating this for dinner. Super easy, even using my own homemade ingredients instead of shortcut foods. I'll make this again for sure. Really genius idea, Shelly!

Koriekiss
63

Koriekiss

2/8/2011

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 9x13 pan for the first 20 minutes to render off most the fat, than transfered them to a nice dish. Topped with homemade enchilada sauce (no tomato sauce) sprinkled with the cheese and put back in the oven for another 5 min. Served with toothpicks. Will definately make these again.

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