Monday rolled around and I realized I didn't do a new recipe for my blog.  I didn't have time during the day to think of anything, so I just thought I would look for something Monday night.  But then there was a sign.  When I got home, waiting for me from the mail, was the "JIFFY" mixes recipes book.  I totally forgot that I requested a free copy.  Because of this sign, I decided that I would make something from it.  Although most of the recipes in it were dessert related, I was able to find something that sparked my interest: Tamale Meatballs.  After reading the recipe I decided to test it out.  I added some green pepper and I didn't use both enchilada sauce cans.  But when I was eating, I felt like it was a little dry and could have used more of the sauce, so I suggest using both cans.


Ingredients

• 1 pkg. "JIFFY" Corn Muffin Mix
• 2 eggs
• 1/2 cup milk
• 2 cans (10 oz.) enchilada sauce
• 1/2 tsp salt
• 2 tbsp. diced onion
• 2 tbsp. diced pepper
• dash pepper
• 1 1/2 lbs ground turkey
• 1 tsp garlic powder
• 2 1/2 cups shredded Monterey Jack cheese

Directions

1. Preheat oven to 400
2. Mix corn muffin mix, 1 egg and milk and then pour into greased 8" square pan
3. Bake for 20 minutes
4. Once cooked, let cool (I didn't really let it cool because I was hungry) and crumble.
5. Lower oven to 350
6. Combine corn bread, 1 egg, 1/2 cup enchilada sauce, salt, onion, green pepper, black pepper, turkey and garlic powder in a bowl
7. Shape into balls and bake uncovered for 35 minutes
8. Pour the rest of the enchilada sauce over the meatballs and top with cheese
9. Bake until cheese is melted
10. Gobble up!