Enchilada Meatballs

Ingredients

 * 2 cups crumbled corn bread
 * 1 can (10 ounces) enchilada sauce, divided
 * 1/2 teaspoon salt
 * 1-1/2 pounds ground beef
 * 1 can (8 ounces) tomato sauce
 * 1/2 cup shredded Mexican cheese blend

Directions

 * 1) In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well.
 * 2) Shape into 1-in. balls.
 * 3) Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink.
 * 4) Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.
 * 5) Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese.
 * 6) Serve with toothpicks. Yield: about 4-1/2 dozen.

Contributed by:
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