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Categories:Viewed: 3 - Published at: 7 years ago
Ingredients
- 2 cups (475 ml) to 3 cups (700 ml) crumbled cornbread
- 1 10 oz (280 grm). can mild (or hot if you like) red enchilada sauce
- 1 8 oz (224 grm). can of tomato sauce
- 1/2 tsp (2 ml). salt
- 1-1/2 lbs (.7 kg). ground sirloin
- 1/2 lb (.2 kg). lean ground pork
- 1/2 lb (.2 kg). to 1 lb (.5 kg). Monterey Jack cheese, grated
- Optional Garnish for Christmas: 1 pitted pimento stuffed green olive for each meatball.
Method
- Place in a large mixing bowl, 2 cups (475 ml) of the cornbread, 1/2 cup (125 ml) enchilada sauce, salt and the ground sirloin and ground pork; blend all the ingredients, but don't overwork it, or they will be tough.
- Use more cornbread if necessary to make a nice "stick together" texture.
- Shape mixture into 1 to 1 1/2" balls.
- Optional Garnish: For Christmas Tamale bites, place one green olive inside each meatball and seal.
- Place in greased 11x15-inch (jelly roll) pan.
- Bake, uncovered at 350 degrees (175 C.) for 20 to 25 minutes and drain any fat off them and place in an attractive serving dish/casserole or a heated buffet serving dish.
- Heat leftover enchilada sauce together with the tomato sauce together.
- Pour sauce over the meatballs in the serving dish and sprinkle jack cheese evenly over the sauced meatballs.
- If possible, keep them warm so the cheese melts and becomes a swirled part of the dish.
