Enchilada Meatballs Recipe
Recipe By Taste Of Home
Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. Mearl Harris, West Plains, Missouri.
4
18 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Enchilada Meatballs Recipe
- 1/2 cup Crumbled cornbread
- 1/4 can Enchilada sauce, divided
- 0.13 teaspoon Salt
- 0.38 pound Ground Beef
- 1/4 can Tomato Sauce
- 0.13 cup Shredded mexican cheese blend
Nutrition
value
value
372
calories per serving
25 g Fat35 g Protein1 g Carbs< 1 g FiberOther
Current Totals
- Fat25g
- Protein35g
- Carbs1g
- Fiber< 1g
MacroNutrients
- Carbs1g
- Protein35g
- Fiber< 1g
Fats
- Fat25g
Vitamins & Minerals
- Calcium14mg
- Iron4mg
- Vitamin A0mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B914mcg
- Vitamin B120mcg
- Vitamin C0mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium38mg
- Manganese< 1mg
- Phosphorus342mg
- Selenium20mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home