Tamale Meatballs

Erin Table for Seven

All the delicious flavors of a tamale packed in a meatball.

5 from 6 votes

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Prep Time 1 15

Cook Time 1

Total Time 2 15

Course Main Course

Cuisine American

Servings

Calories 140 kcal

Ingredients

FOR CORNBREAD:

8.5 ounces box of corn muffin mix
1 egg
½ cup milk

FOR MEATBALLS:

1 ½ pounds ground beef
1 egg
2 tablespoons minced onion
1 teaspoon garlic powder
salt/pepper to taste preference
28 ounces 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

Calories: 140kcalCarbohydrates: 8gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 365mgPotassium: 88mgFiber: 1gSugar: 4gVitamin A: 284IUVitamin C: 1mgCalcium: 69mgIron: 1mg