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.
POTLUCK MEATBALLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
- Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
- For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
- Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.
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.
POTLUCK MEATBALLS
I've found that these mini meatballs make a hearty, "can't-miss" appetizer year round. They are always well-received at a potluck,and the only "utensil" I need to supply is toothpicks. They also make a good entree over noodles. More Potluck Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients; crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. In a large skillet, brown meatballs in batches; drain., Transfer to a greased 1-1/2-qt. baking dish. Combine cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened., Pour over the meatballs. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink.
Nutrition Facts : Calories 117 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
GENEROUS POTLUCK ENCHILADAS VERDES
Generous Potluck Chicken Enchilada Casserole This recipe is the best when you need to feed a crowd because it's relatively easy and because it stretches more expensive ingredients---like the chicken---with less expensive ingredients like rice and flour tortillas.
Provided by BethHoca
Categories Mexican
Time 1h20m
Yield 1 large casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken. Save the broth and use it to cook 1-1/2 cups rice to make 3 cups total cooked rice. Shred chicken.
- In a large skillet, sauté onions and peppers in oil until soft; set aside.
- In large bowl, mix rice, chicken, 1-1/2 cups of the cheese, and ½ cup of the green enchilada sauce (save the rest to pour over at the end).
- Use a large rectangular casserole dish, a minimum of 13 by 9 inches, or use two dishes. Barely coat bottom of casserole dish with enchilada sauce. Divide chicken rice mixture into 9 portions, and roll up one portion in each flour tortilla. Stack rolled tortillas close together in dish(es).
- Carefully pour enchilada sauce over rolled-up tortillas, separating them so that all the sauce penetrates between the tortillas to the bottom of the dish.
- Scatter sautéed onions and peppers over the casserole.
- Sprinkle remaining cheese over casserole.
- Bake in a 375 degree oven for 40-50 minutes, until cheese is bubbly and casserole is heated through.
- Before serving, cut the enchiladas down the middle. They are large enough that one enchilada will feed two people (unless you've got a really hungry person!).
Nutrition Facts : Calories 557.1, Fat 26, SaturatedFat 11.2, Cholesterol 94.4, Sodium 1960.7, Carbohydrate 47.3, Fiber 1.3, Sugar 18.9, Protein 31.8
ENCHILADA MEATBALLS
Make and share this Enchilada Meatballs recipe from Food.com.
Provided by Chris from Kansas
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.
- Crumble beef over mixture; mix well.
- Shape into 1-inch balls.
- Place in a greased 15X10 inch baking pan.
- Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink.
- 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.
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- In a large bowl add all the meatball ingredients and mix well using your clean hands. Shape the meat mixture into balls around the size of a golf ball. You should get around 30 meatballs.
- Place the meatballs onto the prepared baking sheet and bake for 30 minutes until golden brown.
- In a large skillet or a casserole dish, pour the enchilada sauce over the entire bottom. Sprinkle with about half of the cheese. Place the meatballs over the sauce then top with the remaining cheese.
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