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Spice up your meatballs with enchilada sauce and taco seasoning. This perfect for a Mexican appetizer!
Preparation time: 30 minutes
Cooking time: 2 hours 15 minutes
Servings: 32
Ingredients:
1½ lb ground beef round
1 (10 oz) canned mild enchilada sauce
1¼ cups shredded Mexican cheese blend
¾ cup crumbled cornbread
¼ cup finely diced onion
¼ cup diced fresh cilantro
1 tbsp taco seasoning mix
2 garlic cloves, finely diced
1 egg, slightly whisked
Directions:
1. Heat up oven to 475°F then spray a foil-lined 17 by 12-inch half-sheet pan with cooking spray.
2. Mix the cornbread, ¾ cup of cheese, onion, cilantro, garlic, egg and taco seasoning mix together in a large bowl. Crumble the beef into the cheese mixture then mix with your hands until just blended, don’t over mix.
3. Mold the mixture into 32 balls about 1-inch size. Place the balls in the prepared pan then bake uncovered for 15 minutes or until lightly browned.
4. Grease a 4 to 5 qt slow cooker with cooking spray. Remove the meatballs from the pan with a slotted spatula then transfer them to the slow cooker. Pour the enchilada sauce over the meatballs then stir to coat.
5. Cover the slow cooker then cook on low heat setting for 1½ hours.
6. When done, transfer the meatballs to a serving dish then pour the sauce over the meatballs.
7. Sprinkle saucy meatballs with the remaining ½ cup of cheese. Serve with cocktail forks or toothpicks.
Note: the meatballs can hold for up to 1 hour on low heat setting, stirring from time to time.
