I would like to introduce you to my great-aunt Em (Emily Bingham). She was the youngest of my Grandad Frier’s siblings and she raised her own family on a ranch between Hobbs and Carlsbad, New Mexico. My mother tells me that Aunt Em could really ride a horse, and she was known for being a tough kid! One time my Grandad (Odis) was digging a hole with a post-hole digger and Em was playing in the dirt. She reached in for some dirt as he was coming down with the digger, and cut her middle finger completely off! One other time, she fell out of the buggy on the way to school, and the buggy ran over her and knocked her teeth out. She was one tough little lady. She was also a good cook, and this is one of our favorite recipes from Aunt Em. These meatballs are easy and very filling. Add a side of Aunt Em’s Hot Cheesy Hominy (recipe coming soon) and you have a meal.
2 cups cornbread – crumbled (I made mine a couple days before and let it dry out a little – like you would for Thanksgiving dressing)
1 – 10 oz enchilada sauce (I used 2 cans – I like lots of sauce)
1/2 tsp salt
1-1/2 lbs hamburger meat
1 – 8 oz can tomato sauce
1/2 cup graded cheddar cheese (at least! I used more)
Directions: Combine cornbread and 1/2 can of the enchilada sauce and 1/2 can of the tomato sauce & salt
Add hamburger meat and mix well; shape into balls and brown in a skillet
Place browned meatballs into baking dish & pour remaining enchilada & tomato sauce over meatballs and cover with cheese.
Bake 20-30 minutes at 350 degrees