About these ads

Appetizer Party

“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.

Photo Apr 08, 11 40 35 AM

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.

Photo Apr 07, 10 25 21 AM

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.

Photo Apr 07, 10 33 50 AM

After putting the loaves in the food processor, I hand mixed it with the beef.

Photo Apr 07, 10 37 27 AM

The meatballs on a cookie sheet coated with cooking spray.

Photo Apr 07, 10 59 14 AM

Out of the oven.

Photo Apr 08, 11 40 40 AM

Lip-smacking!

Enchilada Meatballs

Makes: 6 servings

Ingredients:

  • 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

Directions:

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.

Nutritional Info:

Amount Per Serving Calories: 328 | Total Fat: 25.9g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Source: http://allrecipes.com/Recipe/Enchilada-Meatballs/Detail.aspx

About these ads

Tags: , , , , , , , , , , , , , , , , , , ,

Categories: appetizer, Beef, Cheese2, Lunch2, Mexican, Recipes, Sidedish2

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

3 Comments on “Appetizer Party”

  1. December 24, 2013 at 11:32 am #

    Yum. Thank you!

  2. December 25, 2013 at 5:12 am #

    Sounds wonderful. I may have to try these. Merry Christmas!

  3. December 25, 2013 at 10:31 pm #

    Merry Christmas!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 8,199 other followers

%d bloggers like this: