Tamale Meatballs

This is one of the recipes I got from that Jiffy cookbook I requested from there website. Overall this recipe was a success, could be tweaked a little but over all very good. It tasted like a meatball, enchiladas, and tamale rapped up in a little ball.

*Tamale Meatballs*
(40-45 Meatballs)
~I got about 25 meatballs but I was making it for dinner not an appetizer~

1 pkg. "JIFFY" Corn Muffin Mix
2 eggs
1/2 cup milk
2 cans (10 oz.) enchilada sauce (red or green, whatever you like)
1/2 tsp. salt
2 Tbsp. diced onion
dash pepper
1-1/2 lbs. ground beef
1 tsp. garlic powder
2-1/2 cups shredded Monterey Jack cheese ( used shaped cheddar)
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Preheat oven to 400º , grease 8" square pan.

Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble. Reduce oven to 350º. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes . In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts. ~I made it with rice and beans~