This protein-packed dish takes an “ear” out of traditional tamale recipes by using a corn-based ingredient too! Cornbread mix is the perfect time-saving option that still packs that sweet corn flavor. This recipe is perfect as finger-food for your next party, or as your weeknight meal prep.
Servings: 6 servings
Serving Size: 4 meatballs (124g or 31g/meatball)
Prep Time: 20 minutes
Total Time: 2 hours and 20 minutes
Nutrition Facts: 248 calories / 18g carbs / 20g protein / 10g fat
Ingredients:
- 1 lb (454g) 93% lean ground beef
- ⅔ cup (95g) “Krusteaz” Southern Cornbread & Muffin Mix
- 2 tablespoons (30g) 2% milk
- ½ cup (56g) shredded cheddar cheese
- 1 large (50g) egg (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 cups (488g) “Old El Paso” red enchilada sauce
Instructions:
- Preheat the oven to 400 degrees F. Prepare a baking sheet by lining with foil, parchment paper, or by spraying well with nonstick cooking spray.
- In a large bowl toss together all ingredients except enchilada sauce. Be careful not to overmix to keep your meatballs tender! We find it easiest to use a fork or clean hands.
- Roll the meat into 24 meatballs (about 2 tablespoons each). Use a cookie dough scoop if you have one! Place at least 1 inch apart on the baking sheet.
- Bake for 10-12 minutes or until the meatballs are lightly browned, just cooked through, and a meat thermometer reads 160 degrees F.
- Place meatballs in a slow cooker. Add enchilada sauce, pouring evenly over meatballs. Cook on low for 2 hours.
- Serve when ready with your favorite Mexican dips: pico de gallo, salsa, guacamole, queso, or sour cream! Macros will vary.
Notes
- The meatballs are freezer friendly! Once they are baked and cooled, place in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
- You can substitute the cornbread mix for regular cornmeal. Macros may vary.
- You can substitute red enchilada sauce for green enchilada sauce. Macros will be the same.
