Friday, March 7, 2014
You know how much we love Mexican food here, and I loved the idea of a twist on traditional meatballs. These enchilada meatballs at made with a mix of beef and turkey, combined with cornbread crumbles, and flavored lightly with cilantro, onion, seasonings and lots of enchilada sauce. They come together quickly and are baked, so they are a bit healthier than a pan fried version. We enjoyed these with noodles, a little extra enchilada sauce and a sprinkling of cheese. Not too shabby for a quick weeknight dinner.
It's not a Secret Recipe Club reveal day (that's a week from Monday so stay tuned), but I love reveal day's because I get some many great recipe ideas. Like this one from Rebekah at Family, Food and Fun. I saved it about a year ago and am so glad I finally got around to making them. I added the cilantro that Rebekah omitted, and I also spiced things up with some cumin and chili powder, as well as a chopped onion. Since it was just Dave and I and this recipe made a ton, I froze a few batches and am looking forward to a Mexican twist on a meatball sub. Or serve along side some Mexican Rice for a delicious meal. These would probably be great little appetizers for a party, too. However you might enjoy these, they are certainly delicious.
1 pound ground beef
1 pound ground turkey
2 cups crumbled cornbread
2 cups enchilada sauce, divided
1 small onion, finely chopped
1/4 cup cilantro, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine beef, turkey, cornbread, 1/2 cup enchilada sauce, onion, cilantro, chili powder, cumin, salt and pepper.
Use your hands too squish together until everything is incorporated, but don't over work the meat.
Using a medium cookie scoop, portion meat out into balls and arrange about an inch apart on a broiler pan to allow excess fat to drip away from the meatballs.
Bake at 350 degrees F for 15-20 minutes until cooked through. Repeat with remaining meat if your pan wasn't big enough, like mine.
Serve with noodles or rice, remaining enchilada sauce, and a sprinkling of cheddar cheese if desired.
Makes about 3 dozen meatballs.
The Cookie Princess
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