These savory meatballs are always snapped up in a hurry. They make a nice switch from more traditional meatball recipes and are just as easy - if not easier - to make. If you do not have stale corn bread or muffins, crumble fresh muffins or bread and toast at 250 degrees for 15 minutes to dry out the crumbs slightly.
2 cups day old corn muffin or bread crumbs
1 1/2 pounds ground turkey or beef
20 ounces mild or medium enchilada sauce, divided
4 ounces shredded Mexican cheese mixture
Preheat the oven to 350 degrees. Mix together the cornbread, ground turkey or beef, 1/2 cup sauce, and salt and pepper to taste in a large bowl. Form the mixture into cocktail sized meatball and place on a large jelly roll pan or baking pan. Bake for 20 minutes, or until browned and cooked through, shaking the pan a few times to allow the meatballs to brown evenly. While the meatballs are heating, heat the remaining sauce until piping hot. Place the meatballs in a chafing dish, crockpot, or saucepan over low heat. Add the sauce and toss to coat. Sprinkle the cheese on top and serve with plenty of toothpicks and napkins.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes