Enchilada Meatballs

Ingredients:

• 2 cups crumbled cornbread
• 1 can (10 ounces) enchilada sauce (divided)
• 1/2 t salt
• 1-1/2 pounds ground sirloin
• 1 can tomato sauce (8 ounce)
• 1/2 cup shredded Mexican cheese blend

Directions:

• In large bowl, combine the cornbread, 1/2 cup enchilada sauce, and salt.  Crumble beef over the mixture and shape into 1-inch balls.
• Place meatballs on greased rack in shallow baking pan.  Bake uncovered 350 degrees for 18-22 minutes or until meat is no longer pink.  Then, drain.
• In sauce pan, heat tomato sauce and remaining enchilada sauce.  Drain meatballs and place in a serving dish.  Top with sauce and sprinkle with cheese.
• Serve with toothpicks!