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Categories:Viewed: 72 - Published at: 5 years ago
Ingredients
- 2 c. crumbled cornbread
- 1 pkg. enchilada sauce mix, prepared as directed on pkg.
- 1/2 tsp. salt
- 1 1/2 lb. ground sirloin
- 1/2 c. shredded Monterey Jack cheese (light cheese, if available)
Method
- Combine cornbread crumbs, 1/2 cup of the enchilada sauce and salt.
- Add ground beef; mix well.
- Shape into 1-inch balls.
- Place in shallow baking pan.
- Bake, uncovered, in a 350° oven for 18 to 20 minutes, or until done.
- Thoroughly drain meatballs; place in chafing dish.
- Pour sauce over; top with shredded cheese.
- Keep warm over low heat.
- Serve with wooden picks.
- Makes 60 to 80 appetizers.
