I used two other recipes from this site to make this recipe: "Golden Sweet Cornbread" (highly recommended!), and "Texas Enchilada Sauce." When I read the reviews, particularly those talking about the cornbread's sweetness coming through in the meatballs, I was concerned. But it was actually very nice: the sweetness is the perfect counterbalance to the sauce (which needed a little sugar to balance it out, but for use in this recipe, I'm glad I resisted the urge to add it). My only real complaint here is that the large amount of cornbread gives the meatballs a mushy texture. I would make them again, but definitely cut the cornbread back to between 1 cup and 1 1/2 cups.
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I used two other recipes from this site to make this recipe: "Golden Sweet Cornbread" (highly...