Enchilada Meatballs
Become a hit at your next potluck with the taste from south of the border.
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