Cornbread-Enchilada Beef Meatballs

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   In a large bowl, mix the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend thoroughly with your hands. Form the meat into 1-inch balls, and set them on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.

3. 3

   Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

4. 4

   While the meatballs cook, warm the tomato sauce and the remaining enchilada sauce in a saucepan. Lift the meatballs from the pan with a slotted spoon, and place them on a serving dish. Pour the heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.

• Calories 535.71 kcal High
• Protein 33.9 g Good Source
• Carbs 20.45 g Moderate
• Total Fat 36.78 g High
• Saturated Fat 16.32 g High
• Trans Fat 1.11 g High
• Cholesterol 123.54 mg High
• Sodium 1064.59 mg High
• Fiber 2.1 g Low Source
• Sugar 5.57 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 286.48 mg Good Source
• Iron 3.41 mg Moderate
• Potassium 112.42 mg Low Source
• Vitamin A 289.3 mcg_rae Good Source
• Vitamin C 4.55 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅