2 c. crumbled corn bread
1 (10 oz.) can mild enchilada sauce
1/2 tsp. salt
1 1/2 lbs. ground beef
1 (8 oz.) can tomato sauce
1/2 c. shredded Monterey Jack cheese (2 oz.)

Combine corn bread crumbs, 1/2 cup of the enchilada sauce, and salt. Add ground beef; mix well. Shape into 1" balls. Place in shallow baking pan. Bake, uncovered in 350 degree oven for 18 to 20 minutes or until done. Drain.

Meanwhile, in small saucepan, heat together tomato sauce and remaining enchilada sauce. Place cooked meatballs in chafing dish; pour sauce over and top with cheese. Keep warm over low heat. Serve with wooden picks. Makes about 90 appetizers.