Ingredients

* 2 cups crumbled corn bread
* 1-1/2 pounds lean ground beef
* 1/2 teaspoon salt
* 3/4 teaspoon cumin (or to taste)
* 1/4 cup finely chopped onion
* 1 clove minced garlic (can use garlic powder)
* 1 10-ounce can mild enchilada sauce
* 1 8-ounce can tomato sauce
* 1/2 teaspoon chili powder
* 1 small can chopped chilies
* 1/2 - 1 cup shredded Monterey Jack cheese
* Cayenne pepper to taste, either in meat balls Or sauce

Directions

1. In large bowl combine corn bread crumbs, 1/2 cup enchilada sauce, onion, garlic, cumin and salt
2. Add ground beef; mix well
3. Shape into 1-inch little meat balls
4. Place in shallow pan
5. Bake at 350 degrees, uncovered for about 20 minutes
6. Meanwhile in a small saucepan, heat tomato sauce, the remaining enchilada sauce, chili powder and chilies
7. Place meatballs in a chafing dish*, pour sauce over
8. Top with cheese
9. Keep warm over low heat
10. Serve with toothpicks
11. May place in crock pot