Best La Victoria Enchilada Meatballs Recipes
ENCHILADA MEATBALLS
These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
Provided by Shelley
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
- While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g
POTLUCK ENCHILADA MEATBALLS
This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion I serve them. -Terina, Lewis, Decatur, Illinois
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes., Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
ENCHILADA MEATBALLS
Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. -Mearl Harris, West Plains, Missouri
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain., Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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