South of the Border Meatballs
I can't remember where I got this recipe, maybe Chyrel's.
Made by Val~*
1 1/2 pounds ground beef
2 cups crumbled cornbread
1 10 1/2 ounce can mild enchilada sauce, divided
1/2 teaspoon salt
1 8 ounce can tomato sauce
1/2 cup grated Monterey Jack cheese
Combine beef, cornbread, 1/2 cup enchilada sauce and salt. Mix well and form into 1-inch meatballs. Place meatballs on a 15X10-inch jelly-roll pan. Bake for 18-20 minutes or until throughly cooked. Drain on paper towels. Plaace in a chafing dish. In a small saucepan, combine remaining enchilada sauce and tomato sauce. Cook over low heat until heated. Pour sauce over meatballs and sprinkle with cheese. Serve with toothpicks.
Posted by Val~*
I made this for Super Bowl 2005 and also served Spinach Dip with fresh vegies, Black Bean and Corn Tostado Scoops and Magic Cookie Bars. Everything was "Very Good!"