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Enchilada Meatballs

by Rita Macdonald

 

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!
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Hello, I’m Rita.

Rita Louise MacDonald

I am a very imperfect follower of Jesus. Much of my journey in learning to follow Christ – as a single mother and now as an empty nester – has taken place at my kitchen table. I invite you to pull up a chair, enjoy the stories, maybe even collect a recipe or two!

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