Easy Enchilada Bites Party Appetizer

"These enchilada bites are easy to throw together and make a great party appetizer. They are a great option to feed a crowd. Spiced perfectly, using cornbread as a binder gives these meatballs a different flavor that mimics enchiladas. Moist and flavorful, they're a great party appetizer, holiday appetizer, football snack, etc. Add a variety 0f salsa or dip in a little extra enchilada sauce when serving for a tasty app. Your guests are sure to love these crowd-pleasing bites!"

"1 1/4 cups Mexican blend shredded cheese, divided 1 1/2 cups crumbled cornbread 1/4 cup fresh chopped cilantro, optional 1/4 cup finely chopped onion 10 ounces enchilada sauce, divided 1 package taco seasoning mix (1.25 oz.) 1 teaspoon garlic powder with parsley 1 large egg 1 1/2 pounds ground beef* chicken, beef or pork or combination of each 8 ounces tomato sauce"

"Heat oven to 350 degrees F. Line a shallow baking pan (with sides) with foil and coat with cooking spray; set aside. Combine 3/4 cup of the cheese, cornbread crumbs, cilantro, onion, 1/2 cup enchilada sauce, taco seasoning mix, garlic powder, and egg. Mix the above combination well. Add meat of choice, mixing with hands just until blended, do not overmix. Shape into small balls with a tablespoon or small cookie scoop. Place meatballs on the prepared baking sheet."

Enchilada bites combine seasoned ground meat with crumbled cornbread, shredded Mexican cheese, enchilada sauce, taco seasoning, garlic powder, onion, cilantro, and an egg to bind. The mixture is shaped into small meatballs and baked at 350 degrees F for about 20 minutes until slightly browned. A warmed blend of tomato sauce and remaining enchilada sauce is poured over the meatballs and topped with additional cheese if desired. Variations include using chicken, turkey, pork, or combinations. Meatballs can be made ahead and refrigerated, finishing with sauce and cheese just before serving. Serve with salsa or extra sauce for dipping.

Read at Alternative Medicine Magazine