Enchilada Meatballs – Become a hit at your next potluck with the taste from south of the border.
Many sources say the first meatball was made in ancient Persia, but this is debated by food scholars. Nevertheless, these meatballs, called kofta, caught on and inspired new recipes as the Persians traded with neighboring countries and exchanged goods and knowledge.
Try some of other Main Entrée recipes
Enchilada Meatballs
Become a hit at your next potluck with the taste from south of the border.
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Servings: 72 meatballs
Calories: 27kcal
Ingredients
- 2 pkg cornbread muffin mix
- 2 pkg taco seasoning mix
- 2 large eggs slightly beaten
- 3 10 oz cans enchilada sauce
- 2 lbs lean ground beef
- 1 16 oz jar salsa
- 1 4 oz can green chilies chopped
- 1 cup shredded mexican blend cheese divided
Instructions
- Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl.
- Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes.
- Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Notes
Tips
- Serve enchilada meatballs with tortilla chip scoops to capture all the rich flavor. The chips and meatballs together taste like mini tacos.
- Set these out on the buffet with traditional taco toppings, including shredded lettuce, diced tomato and cheddar cheese.
Nutrition
Calories: 27kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
