Gluten & Dairy Free Enchilada Meatballs
Around here, we love us some meatballs and like to make different versions. So, here is a fun easy one for ya!
Gluten Free Dairy Free Enchilada Meatballs
makes about 8 servings
2 pounds ground beef
2 cups gluten & dairy free corn bread (I like to use this one)
1/4 cup minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups gluten free enchilada sauce, divided
1 cup gluten and dairy free tomato sauce
1/2 cup gluten & dairy free cheese replacement, optional (I like to drizzle on cashew cheesy sauce – Yum!)
Mix together ground beef, corn bread, cilantro, salt, pepper and 1/2 cup enchilada sauce. Form into 1 inch meatballs. Put meatballs on a rack on a rimmed baking sheet. Bake in a Preheated 350 F degree oven for 20 minutes until cooked through. Put in a serving dish.
Mix the rest of the enchiladas sauce with the tomato sauce. Heat in a pan. Pour over meatballs. Sprinkle with more fresh snipped cilantro and/or cheese substitute, if desired.
I like to serve this with a big salad, seasoned rice, guacamole or with toothpicks as an appetizer.
To freeze: After cooking meatballs, allow to cool completely and put into a large freezer bag. Remove as much air as possible, seal, label and freeze. Mix remaining enchilada sauce and tomato sauce in a smaller freezer bag, removing as much air as possible, seal and freeze. Package both bags together.
To serve: Thaw. Pour sauce over meatballs in a baking dish or sauce pan. Heat through.