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Friday, September 24, 2010

Enchilada Meatballs

These meatballs are seriously addicting! Full of enchilada flavor all in a meatball, both kids and adults love these and you can also make extra for freezing.**

 Makes 44 1 inch meatballs

2 lbs ground beef or turkey
1/2 of one medium sized onion, finely chopped
2 garlic cloves, minced
1 cup of cheddar cheese, divided
3 cups enchilada sauce, set 2 cups to the side
1/2 teaspoon 8 spice blend
1/2 teaspoon salt
1/4 teaspoon pepper

Corn bread ingredients:
1 package of Jiffy corn muffin mix
1 egg
1/3 cup milk
1 jalapeno, seeded and finely chopped
2 teaspoons taco seasoning

Corn bread directions:
Preheat oven to 400 degrees F. 

1. Mix together all corn bread ingredients until well combined (there will be some little lumps.)

2. Pour into a greased baking dish and bake for 15-20 minutes, until a knife inserted into the center comes out clean. Crumble and set aside.

Directions: Preheat oven to 350 degrees
1. Line a sheet pan with aluminum foil.

2.Mix all meatball ingredients including crumbled corn bread, half of the cheese, and 1 cup of enchilada sauce, mash together using you're hands works best.

2. Shape meat into 44 1-inch sized meatballs and place 1/2 an inch apart on the foil lined sheet. Bake for 17-20 minutes, until the center of the meatballs is no longer pink.

3. Reheat the remaining 2 cups of enchilada sauce and top the meatballs with remaining cheese. 
Serve with toothpicks along side enchilada sauce.

** Freezing and reheating instructions**
Freeze meatballs on a baking sheet and after 1 hour place them into a freezer ziplock bag and they will keep in the freezer for up to 3 months. To reheat them just put them in your crockpot with more enchilada sauce and put on low for 2-3 hours or on high for about 1 hour.

Before baking.

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