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Ingredients
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2 cups crumbled cornbread
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1 (10 ounce) can enchilada sauce, divided
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1 cup shredded Mexican cheese blend, divided
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½ teaspoon salt
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1 ½ pounds ground beef chuck
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1 (10 ounce) can tomato sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
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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.
Nutrition Facts (per serving)
398 | Calories |
28g | Fat |
15g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 398 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 14g | 70% |
Cholesterol 100mg | 33% |
Sodium 812mg | 35% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 21g | 42% |
Vitamin C 7mg | 8% |
Calcium 199mg | 15% |
Iron 3mg | 14% |
Potassium 398mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.