Enchilada Meatballs



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

For Sauce:

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!



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