Wednesday, May 5, 2010

Enchilada Meatballs - by the Li'l Chefs

This one was a hit in a couple of ways.  First, the kids really did make it themselves, sans the oven part.  Second, it tasted great.


1 to 1 1/2 lbs. ground beef
2 cups cornbread, crumbled
3/4 cup enchilada sauce
3/4 cup enchilada sauce, again

In a large bowl, combine beef, cornbread and enchilada sauce.  Combine, but do not over mix.  I recommend using your hands or a potato masher.  Shape into about 1 inch balls.  I use a small melon baller/ice cream scoop to make them all uniform.  Place into oven safe dish, or on a lined baking sheet.

I didn't have cornbread, so I used corn meal instead, and only 1 cup.  The cornbread would have left the finished product more moist, which would have been better.

Then bake at 350F for 25-30 minutes.  Place on serving dish and top with remaining enchilada sauce.
We also topped with shredded cheese.

We served it in bowls over rice.  We all liked the taste of it, and would have preferred more sauce on top.  Next time I think we'll serve it with more sauce, and maybe in a soft taco shell or corn tortilla.

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