Preheat oven to 400°F (200°C).

Combine corn muffin mix, eggs, and milk in a bowl.

Pour mixture into an 8x8 inch baking pan.

Bake for 20 minutes, or until golden brown.

Remove from oven and let cool slightly.

Crumble the baked corn muffin mixture.

Reduce oven temperature to 350°F (175°C).

In a large bowl, combine the crumbled corn muffin mixture, 1/2 cup of enchilada sauce, ground beef, seasoning salt, diced onions, fresh ground pepper, and minced garlic cloves.

Mix all ingredients thoroughly.

Roll the mixture into evenly sized meatballs.

Place the meatballs on a baking sheet.

Bake at 350°F (175°C) for 20 minutes, or until cooked through.

Serve the tamale meatballs topped with the remaining enchilada sauce.