Enchilada Meatballs

2 cups crumbled cornbread
1 can enchilada sauce, divided
1/2 tsp salt
1.5 lb ground beef
1 8 oz can tomato sauce
Cheese

Combine cornbread with 1/2 cup enchilada sauce and salt.  Combine.  Mix in meat.  Form 1-inch balls and place on a 15x10x1 greased baking sheet.  (I used a small ice cream scoop, worked perfectly!).  Bake at 350 for 24 minutes or until meatballs are cooked through, not pink inside.  Combine tomato sauce with remaining enchilada sauce and heat through.  When meatballs are done, place them in a serving bowl and cover with heated sauce and sprinkle with cheese.

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Wow, these are GOOD!!  Both my kids ate these like crazy!  We ate ours plain, but they would be good served over white rice.