Try this Enchilada Meatballs recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1" balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350F for 18-22 minutes or until meat is no longer pink. Drain.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
Makes about 4 1/2 dozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 321 | ||
Calories from Fat: 133 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 570mg | 20 % | |
Potassium 458.3mg | 12 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 21.6g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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