Enchilada Meatballs

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

2. In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.

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

4. While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.

Tips

For the cornbread, I use a box of ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.