I'm rating it as a 4 as written, and a 5 with my additions and tweaks. Great base recipe there is no doubt and love that I found a new use for leftover cornbread. I did add about a 1/4 cup of grated onion for that subtle flavor, eliminated the salt and also added 1/2 pkg of taco seasoning mix. I also decreased the amount of crumbs to 1 1/2 C. rather than 2 C. It seemed to be the perfect consistency. It was the right amount of flavor that it seemed to lack. Rather than a Mexican blend of cheese, I used about 3/4 C of grated cojita cheese and mixed all the ingredients together, used my 1" cookie scoop to make uniform sized meatballs, baked for 22 minutes and then simmered in the enchilada sauce. Great as an appetizer or part of the dinner entree. I served with refried beans, Mexican Rice II from here, and fresh hot tortillas. Excellent!
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I'm rating it as a 4 as written, and a 5 with my additions and tweaks. Great base recipe there...