1.5 Lb. Ground Beef
1.5 lb. Ground Pork
1 1/2 C Ground Cornbread (I use the food processor to grind it up) Use GF if needed
1/3 C Minced Red Onion
3 Cloves Garlic, minced
2 Eggs, beaten
2 1/2 T Taco Seasoning (Gf Options)
1 1/2 C Shredded Cheddar or Monterey Jack Cheese
1/4 C Chopped Cilantro
1 14 oz. Can Red Enchilada Sauce (use GF if needed)
1 10oz. Can Green Enchilada Sauce (use GF if needed)
3/4 C Sour Cream(optional, I use this to help curb spicy for kiddos)
1 C Salsa Verde (optional)
-Mix all ingredients together and set aside
-Mix all meatball ingredients together, don’t over mix. Form into about 1-1 1/2 inch balls. Place on rack on large cookie sheet (I suggest foil lining the pan for easier clean up).
-Bake 400 degrees for 18-22 minutes, or until tops are slightly browned and any juice is clear. Remove from oven, and place in large crockpot.
-Pour enchilada mixture over meatballs, and cook low for 1 1/2 hours, stir at least once while they cook. Remove from crockpot, and place in serving dish, or meatballs can be left on warm for about 1 hour. Pour a bit of sauce over meatballs in serving dish. Enjoy!