All the delicious flavors of a tamale packed in a meatball. Great for dinner or a party.
Ingredients Needed:
- Corn muffin mix
- Ground beef
- Eggs
- Milk
- Enchilada sauce
- Minced onion
- Garlic powder
- Monterrey Jack cheese
Can ground turkey be used instead? Yes. However, I do recommend cutting your baking time by about 5 minutes.
How to Make:
- First, make your cornbread. Mix together corn muffin mix with milk and 1 egg. Bake in a prepared pan. Once it’s done, let it cool compltey, then, crumble it. Set aside.
- Next, mix together ground beef with the crumbled cornbread, another egg, dried spices, a portion of the enchilada sauce and a portion of the cheese.
- Form the mixture into balls that about 1 inch in size. Place in a greased 9 x 13 baking pan.
- Once they are done, top with remaining sauce and cheese. Then, bake a few extra minutes or just until cheese is melted.
Storage: Keep any leftover meatballs in a covered container in the refrigerator.
Can these be frozen? Yes. If you wish to freeze the uncooked meatballs, store them in a freezer safe, covered container or storage bag. When you are ready to cook, let them defrost, then, bake and follow recipe in regards to adding enchilada sauce and cheese.
If you wish to freeze the cooked meatballs, I do recommend freezing them before adding the final sauce and cheese. When you are ready, reheat them until warm, then, top with enchilada sauce and cheese.
Tamale Meatballs
All the delicious flavors of a tamale packed in a meatball.
Ingredients
FOR CORNBREAD:
- 1-8.5 oz box of corn muffin mix
- 1 egg
- 1/2 cup milk
FOR MEATBALLS:
- 1 1/2 lbs ground beef
- 1 egg
- 2 TBSP minced onion
- 1 tsp garlic powder
- salt/pepper, to taste preference
- 28 oz enchilada sauce, will be divided
- 2 cups Monterrey Jack cheese
Instructions
- Preheat oven to 400 degrees. Grease an 8 x 8 baking dish.
- Mix corn muffin mix, milk, and 1 egg well. Spread batter evenly into prepared pan. Bake 20 minutes or until toothpick inserted comes out clean. Let it cool completely, then, crumble it into pieces.
- Reduce heat to 350 degrees.
- In a mixing bowl, mix corn muffin crumbles, ground beef, 1 egg, 1/2 cup enchilada sauce, salt, pepper, minced onion, and garlic powder. Mix well and form into balls.
- Grease and 9 x 13 baking dish and place rounded meatballs into dish. Bake for 30 minutes. Remove from oven and top with remaining enchilada sauce and cheese.
- Bake another 5-10 minutes or until cheese is melted and meatballs are cooked thoroughly.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving:Calories: 80Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 266mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Teresa P
Friday 17th of March 2023
Can this be done in a crock pot? If so how to proceed?
Tawana
Tuesday 6th of September 2022
Is the corn muffin mix, Jiffy? Does it make the dish sweet?
M.S
Monday 5th of September 2022
I tried this recipe. It was good. I made it with the impossible crumbles instead. It was delicious but let's not forget that this is Fusion food and not authentic Mexican food, it is American food. When you are of Mexican decent on your mothers side of the family, it gets tiring to see this. I would like to see more authentic Mexican recipes on here.
SuzieWi
Saturday 5th of February 2022
Thanks. Making my grocery store list now.
Erin Table for Seven
Sunday 6th of February 2022
Enjoy :)
SuzieWi
Saturday 5th of February 2022
Is the minced onion the dried?
Erin Table for Seven
Saturday 5th of February 2022
Yes.