Recipe Details
Ingredients
-
2cupscrumbled cornbread
-
1(10 ounce) canenchilada sauce, divided
-
1cupshredded Mexican cheese blend, divided
-
½teaspoonsalt
-
1 ½poundsground beef chuck
-
1(10 ounce) cantomato sauce
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10×15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
-
Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
-
While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.
Tips
For the cornbread, I use a box of ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories398 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 14g |
70% |
Cholesterol 100mg |
33% |
Sodium 812mg |
35% |
Total Carbohydrate 15g |
6% |
Dietary Fiber 2g |
7% |
Total Sugars 3g |
|
Protein 21g |
42% |
Vitamin C 7mg |
8% |
Calcium 199mg |
15% |
Iron 3mg |
14% |
Potassium 398mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved