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09-30-2015 08:00 AM
These are so good and different from the usual cocktail meatbsalls- you can change them up however you like, sometimes I add chopped black olives, or taco seasoning to the meat, you can mix beef and pork..add chipotle if you like it hot, etc etc
Basic recipe:
2 cups crumbled corn bread
2 cans (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1 tsp cumin
2 pounds ground beef
11/2 cup (approx) shredded cheese
Sliced green onions and sliced black olives, optional
Directions: combine the corn bread, 1/2 cup enchilada sauce 1/2 cup cheese, cumin and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place meatballs in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain. in a small saucepan, heat remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. ( i like to add sliced green onions and sliced black olives on top too).. Serve with toothpicks. makes about 4-1/2 dozen.
You can also serve thes in a crock pot..
09-30-2015 09:14 AM
Looks yummy! Think I'll give it a try. Thank you!
09-30-2015 09:53 AM
These sound wonderful! Thank you, this will definitely be on next week's menu.
09-30-2015 11:13 AM
Thank you so much for this recipe Mothertrucker. Everything was on sale at the store just now so I'll be making these hopefully tomorrow . . . yum!
09-30-2015 01:08 PM
Been toying with the idea of an all pork version with green enchilada sauce! These are always a huge hit at parties and pot lucks, btw....
09-30-2015 02:44 PM
Thank you for sharing! This really does sound different and delicious!
Not to be a dummy...but to clarify...
the 2 cups of corn bread is corn bread that is already made into bread, correct?
It isn't the corn meal out of the cannister (dry, powdery), right?
09-30-2015 03:38 PM - edited 09-30-2015 03:40 PM
DiAnne posted this recipe awhile back. It is very good & easy.
ENCHILADA SAUCE
I have been playing around with homemade enchilada sauce for a while. Some recipes, while delicious, were too involved. This is a very simple recipe that really has as many uses as your imagination can provide.
1 T olive oil
4 garlic cloves, minced
1 can Swanson less sodium chicken broth (14.5 oz)
1 can tomato sauce (15 oz)
1-2 T chopped chipotle chili in adobo sauce (to taste)
1 t chili powder
1 t ground cumin
1/2 t Kosher salt
1/8 t freshly ground black pepper
Heat saucepan over med heat. Add oil and garlic stirring about 1 minute. Add rest of ingredients and bring to a boil.
Lower heat and simmer 7-10 minutes.
You can change the amounts to what your family likes. I sometimes blend the chipotle chili to a smooth consistency.
I freeze in small amounts. It comes in handy.
09-30-2015 06:16 PM
@RespectLife wrote:Thank you for sharing! This really does sound different and delicious!
Not to be a dummy...but to clarify...
the 2 cups of corn bread is corn bread that is already made into bread, correct?
It isn't the corn meal out of the cannister (dry, powdery), right?
Correct
10-01-2015 07:00 AM
Yes crumbled already baked cornbread.
10-01-2015 10:56 AM
@Mothertrucker wrote:
@RespectLife wrote:Thank you for sharing! This really does sound different and delicious!
Not to be a dummy...but to clarify...
the 2 cups of corn bread is corn bread that is already made into bread, correct?
It isn't the corn meal out of the cannister (dry, powdery), right?
Correct
Thank you!!
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