“Appetizer party!” the email said. Work was having a little get-together and wanted people to bring appetizers.
Several months before I had been highlighted in an article on the internal web site about my after-hours activity (this blog) so I knew I couldn’t just buy something already prepared. As The Ranting Chef, I was on the hook. I reviewed my list of appetizers and knew that I wanted to find something served warm but had to pick something that I could heat effectively at work. The slow cooker would be my friend. After a once-through of my appetizer list I had it – Enchilada Meatballs.
I found this recipe a few years back and while I have not made it a lot, it is always a hit.
I made the meatballs and sauce the night before and just used the slow cooker to reheat the next day. If you are doing this, double the sauce to ensure you have enough.
Every year for my chili cook-off I buy these mini corn bread loaves and any package that is not opened, I freeze. I’m glad I had them for the recipe.
After putting the loaves in the food processor, I hand mixed it with the beef.
The meatballs on a cookie sheet coated with cooking spray.
Out of the oven.
Makes: 6 servings
- 2 cups crumbled cornbread
- 1 (10 ounce) can enchilada sauce, divided
- 1/2 teaspoon salt
- 1 1/2 pounds ground beef chuck
- 1 (10 ounce) can tomato sauce
- 1 cup shredded Mexican cheese blend, divided
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10×15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Amount Per Serving Calories: 328 | Total Fat: 25.9g | Cholesterol: 90mg Powered by ESHA Nutrient Database