Tamale Balls

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.

3. 3

   Add ground chuck and mix well.

4. 4

   Shape into 1-inch balls and place in a shallow baking dish.

5. 5

   Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.

6. 6

   Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.

7. 7

   Bake uncovered, 18 to 20 minutes.

8. 8

   Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.

9. 9

   Transfer cooked meatballs to chafing dish or crockpot.

10. 10

    Pour sauce over and top with cheese.

11. 11

    Keep warm over low heat and serve with toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.