Tamale Balls

• 2 cups crumbled cornbread
• 1 (10 ounce) can mild enchilada sauce, divided
• 1/2 teaspoon salt
• 1 1/2 lbs ground chuck
• 1 -2 garlic clove, minced (optional)
• 1 (8 ounce) can tomato sauce
• 1/2 cup monterey jack cheese

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cornbread crumbs, 1/2 cup enchilada sauce, minced garlic (if using) and salt.
3. Add ground chuck and mix well.
4. Shape into 1-inch balls and place in a shallow baking dish.
5. Add a little more of the enchilada sauce, a tablespoon at a time, if it's not holding together good.
6. Meatballs can be made in advance up to the point and refrigerated; allow to come to room temperature before baking.
7. Bake uncovered, 18 to 20 minutes.
8. Meanwhile in a saucepan, stir together tomato sauce and remaining enchilada sauce and heat gently until heated through.
9. Transfer cooked meatballs to chafing dish or crockpot.
10. Pour sauce over and top with cheese.
11. Keep warm over low heat and serve with toothpicks.

cornbread, enchilada sauce, salt, ground chuck, garlic, tomato sauce, cheese

Taken from www.food.com/recipe/tamale-balls-277873 (may not work)