Enchilada Meatballs - Dump and Go Dinner
6
Servings
6
Ingredients
19
Comments
A little South of the Border twist to your regular meatballs! Topped with enchilada sauce and cheese, these are sure to please the entire family!
6
Servings
6
Ingredients
19
Comments
Ingredients
- 2 cups cook and crumble Cornbread Mix
- ½ teaspoons Salt
- 10 fluid ounces Red Enchilada Sauce
- 10 ounces Tomato Sauce
- 1 cup Mexican Cheese, Shredded
- 1 ½ pounds Ground Beef
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
- Crumble the beef into the mixture and blend well.
- Shape into 1″ balls and divide among indicated number of pans.
- Top with remaining sauces and cheese.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 4 meatballs Amount Per Serving
- Calories
- 476
- Total Fat
- 23g
- Saturated Fat
- 9g
- Trans Fat
- 1g
- Cholesterol
- 91mg
- Sodium
- 1311mg
- Total Carbohydrates
- 36g
- Fiber
- 2g
- Sugar
- 13g
- Protein
- 31g
- WW Freestyle
- 15
19 Comments
Join the discussionOh I can’t wait to try these! We love anything with enchilada sauce on it!
Oooh! I bet this would be wonderful with a green enchilada sauce and ground chicken, too! Yum! Thank you!
These sound fantastic! I love the chicken and verde sauce idea too,Misty!
These look really good but I have a question When does the tomato sauce go in?
The recipe has now been updated to reflect when to add the tomato sauce. Thanks for bringing that to our attention.
Very creative recipe. Looks and sounds great. I think I might try it this week. Thanks for sharing and I buzzed ya.
I tried it tonight — had all the ingredients on hand. I loved it. My kids (13 and 7) liked it too, and my husband thought it was okay. I also made a double batch and put the other in the freezer. Think I’ll take it to a new mom next week!
About how many boxes of corn bread mix makes 2 cups of crumbled cornbread?
One box should be just fine!
Planning to make these tonight. I want to make sure I understand.. the beef (or turkey in our case) is cooked prior to putting it in the meatballs?
Abbey –
No – the ground beef isn’t cooked beforehand. Enjoy!
Lisa
Do you think that you could substitute crushed tortilla/corn chips (not fritos–nacho-type chips) for the cornbread?
Yes, you can.
The enchilada sauce is not to spicy?
Don’t buy or make the sauce too spicy – use a mild.
I just wanted to say “Thank You” for this recipe I made it times 5 for a ladies night at our church and all 168 meatballs were gone! They even wanted the recipe.
Ah, this sounds good. Good to hear people are having success with it–this is another reason for me to sneak cheese into the diet.
This seems like a really dumb question but what is “cook and crumble cornbread mix”? I googled it and came up with nothing. Does that mean cook it and then crumble into recipe?
No dumb questions 🙂 Yes, it would be cooked cornbread that you crumble to add into the meatballs.