(40 – 45 Meatballs)
- 1 pkg. “JIFFY” Corn Muffin Mix
- 2 eggs
- 1/3 cup milk
- 1 can (28 oz.) enchilada sauce (divided)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. minced dry onions
- 1 tsp. garlic powder
- 1-1/2 lbs. ground beef
- 2-1/2 cups Monterey Jack cheese, shredded
Preheat oven to 400ºF. Grease an 8” square pan.
Blend corn muffin mix, 1 egg and milk thoroughly. Pour into pan. Bake 20 – 25 minutes. Cool and crumble. Reduce oven to 350ºF. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, pepper, onions, garlic powder and beef. Mix well. Shape into 1” balls and place in ungreased 13” x 9” pan. Bake uncovered 30 – 35 minutes. In a sauce pan, heat remaining enchilada sauce. Pour over meatballs. Sprinkle with cheese. Return to oven until cheese melts.
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