Christmas Tamale Appetizers

• 2 cups (475 ml) to 3 cups (700 ml) crumbled cornbread
• 1 10 oz (280 grm). can mild (or hot if you like) red enchilada sauce
• 1 8 oz (224 grm). can of tomato sauce
• 1/2 tsp (2 ml). salt
• 1-1/2 lbs (.7 kg). ground sirloin
• 1/2 lb (.2 kg). lean ground pork
• 1/2 lb (.2 kg). to 1 lb (.5 kg). Monterey Jack cheese, grated
• Optional Garnish for Christmas: 1 pitted pimento stuffed green olive for each meatball.

1. Place in a large mixing bowl, 2 cups (475 ml) of the cornbread, 1/2 cup (125 ml) enchilada sauce, salt and the ground sirloin and ground pork; blend all the ingredients, but don't overwork it, or they will be tough.
2. Use more cornbread if necessary to make a nice "stick together" texture.
3. Shape mixture into 1 to 1 1/2" balls.
4. Optional Garnish: For Christmas Tamale bites, place one green olive inside each meatball and seal.
5. Place in greased 11x15-inch (jelly roll) pan.
6. Bake, uncovered at 350 degrees (175 C.) for 20 to 25 minutes and drain any fat off them and place in an attractive serving dish/casserole or a heated buffet serving dish.
7. Heat leftover enchilada sauce together with the tomato sauce together.
8. Pour sauce over the meatballs in the serving dish and sprinkle jack cheese evenly over the sauced meatballs.
9. If possible, keep them warm so the cheese melts and becomes a swirled part of the dish.

cornbread, red enchilada sauce, tomato sauce, salt, ground sirloin, lean ground pork, cheese, green olive

Taken from online-cookbook.com/goto/cook/rpage/00136A (may not work)