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Tamale Balls

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“This was in my local paper, from a PTA member. Easy to put together and very popular on a buffet. I have put the pan directly from the oven on the buffet table (after adding the sauce and cheese). They were gone before they got cold. I like them spicy so I add so cayenne to the ball mixture.”
READY IN:
50mins
YIELD:
80-90 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
  3. Add ground chuck and mix well.
  4. Shape into 1-inch balls and place in a shallow baking dish.
  5. Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
  6. Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
  7. Bake uncovered, 18 to 20 minutes.
  8. Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
  9. Transfer cooked meatballs to chafing dish or crockpot.
  10. Pour sauce over and top with cheese.
  11. Keep warm over low heat and serve with toothpicks.

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