Tamale Meatballs
(40-45 Meatballs)
- 1 pkg. "JIFFY" Corn Muffin Mix
- 2 eggs
- 1/2 cup milk
- 2 cans (10 oz.) enchilada sauce
- 1/2 tsp. salt
- 2 Tbsp. diced onion
- dash pepper
- 1-1/2 lbs. ground beef
- 1 tsp. garlic powder
- 2-1/2 cups shredded Monterey Jack cheese
Preheat oven to 400º , grease 8" square pan.
Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble. Reduce oven to 350º. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes . In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts.
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