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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexicali Meatballs |
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Serves: 30 Print this Recipe1 pound ground beef or chicken 1 medium onion, chopped (1/2 cup) 1 egg 1/3 cup dry bread crumbs 1/4 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups salsa Thinly sliced green onions, if desired Heat oven to 400°. Mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center; drain. Heat meatballs and salsa in 2-quart saucepan until salsa is hot. Sprinkle with green onions. Serve with wooden or plastic toothpicks. 1 Serving: Calories 35 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 15mg; Sodium 105mg; Carbohydrate 2g (Dietary Fiber g); Protein 4g. Do-Ahead Directions: Place meatballs in single layer on ungreased cookie sheet. Freeze uncovered about 1 hour or until firm. Store tightly sealed in heavy-duty plastic food-storage bag or freezer container up to 2 months. About 25 minutes before serving, place salsa and frozen meatballs in 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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