Tex Mex Time… Enchilada Meatballs. Bring out the Margheritas!!

 

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The Superbowl is just around the corner, and Superbowl parties everywhere are being planned.  One of the very favorite foods to have around during these parties is anything Mexican.  Heaping bowls of guacamole, salsa, and refried bean dip served with corn tortilla chips are football party staples.  A wonderful warm addition to these spicy foods is Enchilada Meatballs.

Bursting with the corn flavor of cornbread crumbles and spicy enchilada sauce, these simple little meatballs pack the flavor of traditional enchiladas into a little bite sized appetizer.  Sour cream served along side these little meatballs serves to cool the spiciness and add a chilly burst to the warm bite.

ENCHILADA MEATBALLS

  • 1 Pound  Lean Ground Beef
  • 1 10 ounce can Enchilada Sauce, Divided
  • 1/2 teaspoon Salt
  • 1 1/3 Cups Crumbled Cornbread (Gluten Free)*
  • 1/4 Cup Thinly sliced Green Onions
  • 2/3 Cup Tomato Sauce
  • Shredded Mexican Cheese Blend

Prepare or purchase gluten free Cornbread*.  If you have prepared this yourself, let the cornbread cool completely before crumbling.

Heat oven to 375.

Place ground beef in a bowl, and add 1/3 Cup of enchilada sauce (reserve remaining sauce), and salt.  Combine thoroughly.  Stir in the crumbled cornbread and green onions.

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Using a small scoop, or a Tablespoon, roll meat mixture into approximately 1 inch balls, and place in a lightly greased baking pan, or cookie sheet.

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Bake for 20 minutes, stir gently and return to oven for an additional 5 minutes, or until meatballs are no longer pink in the middle.  Drain meatballs and move to a serving dish.

While the meatballs are baking, combine the tomato sauce with the remaining enchilada sauce and heat until almost boiling.  Pour the enchilada sauce/tomato sauce mixture over the finished meatballs, and sprinkle with Mexican cheese blend.  Serve with cocktail picks.  Makes approximately 30 meatballs.

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*I recommend Pamela’s Gluten Free Cornbread Mix if you can’t find already made gluten free cornbread in the store.  It is simple to make, and you can adjust the amount of sweetness yourself.  I personally prefer sweet cornbread, and so I add the sugar to the mix, but that is optional.  Either way, the cornbread is delicious, and works well in this recipe.

**CAN’T LIVE WITHOUT** Pamela’s Corn Bread Mix.  http://www.pamelasproducts.com/shop-online/

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Warm up your big screen TV’s, and break out the pitchers of Margheritas!  These delicious little meatballs will keep the guys (and girls) happy while the game is on.  Enchilada Meatballs will be a touchdown at your get together regardless of which team takes the title!

Cheers!

Marcie/Pepperchick

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