05 December 2011

Recipe box: Enchilada-style meatballs, from food storage

Here's another quick recipe that can be made from food storage. It's very simply, yet very tasty, especially if you enjoy Mexican dishes.

Ingredients (serves 6)

2 cups Cornbread, crumbled
10 oz (1 can) Enchilada Sauce, divided in half
1/2 tsp Salt
1-1/2 pounds Ground Sirloin
10 oz (1 can) Tomato Sauce
1 cup Monterey Jack Cheese, divided in half

  1. Preheat oven to 350°F.
  2. In a bowl, combine cornbread, salt, half the enchilada sauce, and half the Monterey Jack cheese and mix well.
  3. Crumble the ground sirloin into the mixture, and blend well using your hands.
  4. Shape the mixture into 1-inch balls, and place on a cookie sheet (you'll want something with sides to catch any grease).
  5. Bake for about 20 minutes in the oven, until the meat is cooked through.
  6. While meatballs are in the oven, warm the tomato sauce and the other half of the enchilada sauce in a saucepan.
  7. When done, remove the meatballs from the oven and place them in a serving dish.
  8. Pour the heated sauce over the meatballs, then sprinkle the remaining cheese over them and serve immediately.

These meatballs are also good served on a bed of spanish rice, with some refried beans on the side.

While I prefer to make fresh cornbread and use it for this recipe, you can substitute prepackaged cornbread stuffing mix instead.

Try substituting taco- or beef-flavored TVP for the ground sirloin, if that's what you have in your food storage. In addition, you might want to try substituting ground chicken or turkey in place of the sirloin for a different taste.

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