Gluten & Dairy Free Enchilada Meatballs

by angelaskitchen on March 28, 2009

 

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.

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