Enchilada Meatballs

1. In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.

2. Crumble beef over mixture; mix well.

3. Shape into 1-inch balls.

4. Place in a greased 15X10 inch baking pan.

5. Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink.

6. Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.

7. Drain meatballs; place in a serving dish.

8. Top with sauce and sprinkle with cheese.

9. Serve with toothpicks.

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Nutrient	Quantity
Total fats	106.4004 g
Protein	152.291 g
Carbohydrates	33.0288 g
Energy	1737.2789 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7134 g
Water	795.2683 g
Aspartic acid	0.8804 g
Calcium, Ca	530.4467 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0068 g
Fiber, total dietary	6.1169 g
Fatty acids, total saturated 22:0	0.0204 g
Carotene, beta	2.64 g
Niacin	32.8023 mg
Fatty acids, total saturated 18:4	0.0136 g
Vitamin A, RAE	42.24 g
Fatty acids, total trans-polyenoic	0.9253 g
Arginine	0.4613 g
Riboflavin	1.1857 mg
Fatty acids, total polyunsaturated 15:0	0.5307 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4831 g
Fatty acids, total saturated 20:1	0.1021 g
Glutamic acid	3.1475 g
Sodium, Na	4328.765 mg
Fatty acids, total saturated 16:1 undifferentiated	2.9926 g
Total lipid (fat)	106.4004 g
Manganese, Mn	0.0924 mg
Proline	1.4197 g
Fatty acids, total saturated 16:0	24.8547 g
Fatty acids, total saturated 8:0	0.1758 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.2315 g
Choline, total	468.7464 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.7416 g
Fatty acids, total polyunsaturated 18:1 t	4.1844 g
Sugars, total	27.0558 g
Serine	0.7656 g
Fatty acids, total saturated 10:0	0.4016 g
Fatty acids, total saturated 18:0	16.0048 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	2.4464 mg
Selenium, Se	106.1853 g
Ash	25.9569 g
Vitamin D	14.52 IU
Fatty acids, total saturated 18:1 undifferentiated	34.6823 g
Pantothenic acid	4.0853 mg
Phenylalanine	0.7385 g
Copper, Cu	0.4339 mg
Betaine	54.4311 mg
Fatty acids, total trans-polyenoic 15:1	0.0136 g
Thiamin	0.3466 mg
Retinol	42.24 g
Methionine	0.3571 g
Iron, Fe	16.0088 mg
Carbohydrate, by difference	33.0288 g
Phosphorus, P	1483.7214 mg
Folate, total	41.4834 g
Fatty acids, total saturated 4:0	0.5986 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0068 g
Alanine	0.4079 g
Cholesterol	491.1414 mg
Valine	0.8831 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0068 g
Fatty acids, total saturated 18:2 undifferentiated	3.2628 g
Glycine	0.1954 g
Fatty acids, total saturated 14:0	4.4283 g
Zinc, Zn	32.8981 mg
Isoleucine	0.6956 g
Fatty acids, total saturated 12:0	0.3965 g
Fatty acids, total polyunsaturated	4.2144 g
Fatty acids, total saturated 14:1	0.5035 g
Leucine	1.3312 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.9253 g
Vitamin A, IU	2545.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1089 g
Folate, DFE	41.4834 g
Tryptophan	0.1419 g
Vitamin C, total ascorbic acid	7.1964 mg
Fatty acids, total polyunsaturated 18:1 c	25.501 g
Fatty acids, total saturated 20:0	0.1293 g
Fatty acids, total saturated 6:0	0.3128 g
Tyrosine	0.7854 g
Vitamin B-12	14.3145 g
Vitamin K (phylloquinone)	9.1343 g
Fatty acids, total saturated	48.8606 g
Histidine	0.4481 g
Fatty acids, total monounsaturated	38.2872 g
Threonine	0.4825 g
Folate, food	41.4834 g
Fatty acids, total polyunsaturated 17:0	1.0002 g
Vitamin D (D2 + D3)	0.33 g
Vitamin D3 (cholecalciferol)	0.33 g
Vitamin E (alpha-tocopherol)	2.553 mg
Fatty acids, total trans	5.1097 g
Fatty acids, total trans-monoenoic	4.1844 g
Magnesium, Mg	147.754 mg
Lysine	0.9583 g
Potassium, K	2023.7453 mg
Cystine	0.0554 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Tomato Sauce	1 can	0	0	0
beef	1.5	1347.1709	0	86.6136
cornbread	2 cups	0	0	0
mexican cheese	0.5 cup	246.18	3.0558	19.7868
enchilada sauce	1 can	143.928	29.973	0