Best 3 Potluck Enchilada Meatballs Recipes
Craving a delectable dish that tantalizes your taste buds and steals the show at any potluck gathering? Look no further than these Potluck Enchilada Meatballs, where juicy, flavorful meatballs are smothered in a rich, savory enchilada sauce, all nestled atop a bed of fluffy rice. This culinary masterpiece is guaranteed to leave a lasting impression.
Prepare to embark on a taste-bud journey with three exceptional recipes meticulously crafted to satisfy your every craving. Begin with the Classic Potluck Enchilada Meatballs, a timeless recipe that captures the essence of this dish with its perfectly seasoned meatballs smothered in a homemade enchilada sauce that bursts with authentic Mexican flavors. The Vegetarian Enchilada Meatballs offer a delightful twist, featuring succulent lentil and black bean meatballs enveloped in a flavorful sauce, proving that meatless can be equally satisfying. And for those who fancy a bite with a kick, the Spicy Potluck Enchilada Meatballs deliver a tantalizing punch with their bold, zesty sauce that ignites your senses.
ENCHILADA MEATBALLS
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
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain., Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
ENCHILADA MEATBALLS
These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
Provided by Shelley
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
- While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g
POTLUCK MEATBALLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
- Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
- For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
- Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.
Tips:
- Use a muffin pan to bake the meatballs instead of a baking sheet. This will help them stay moist and prevent them from drying out.
- If you don't have a muffin pan, you can also bake the meatballs in a 9x13 inch baking dish. Just be sure to crowd them together so they don't dry out.
- Don't overcook the meatballs. They should be cooked through, but still tender and juicy. If you overcook them, they will become tough and dry.
- Use a good quality enchilada sauce. This will make a big difference in the flavor of the meatballs.
- Shred your own cheese instead of using pre-shredded cheese. This will give the meatballs a more even texture and prevent them from becoming rubbery.
- Serve the meatballs warm with your favorite toppings, such as guacamole, sour cream, salsa, and cilantro.
Conclusion:
These potluck enchilada meatballs are a delicious and easy-to-make appetizer that is perfect for any party or gathering. They are sure to be a hit with your guests!
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