Mexican Meatballs: The Best Mexican Meatballs Recipe from Cook'n

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	Mexican Meatballs

Serves: 40

   1 pound ground beef
   1/4 cup potatoes grated raw
   1 egg lightly beaten
   1 1/2 teaspoons chili powder
   1 teaspoon salt
   1/4 teaspoon black pepper freshly ground
   40 green olives small pimiento-stuffed
   1 10-ounce can mild enchilada sauce
   1 8-ounce can tomato sauce
   1/2 cup beer
   1/2 cup green bell peppers chopped
   1/2 cup onions chopped
   1 tablespoon brown sugar
   Pickled tiny corn cobs (optional)

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In a medium bowl, mix beef, potato, egg, chili powder, salt and pepper until well blended.

Shape 1/2 tablespoon of the meat mixture around each olive to make a ball.

Place half of the meatballs in a large skillet over medium-high heat; sauté just until browned. Drain off fat; remove meatballs and keep warm. Repeat with remaining meatballs. Return all meatballs to skillet.

In a small bowl, mix sauces, beer, green pepper, onion and brown sugar. Pour over meatballs. Over medium-high heat, bring sauce to a boil; reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until sauce is thickened. Add corn cobs, if desired, and heat through.

To serve, place meatballs and sauce in a chafingdish; serve with wooden picks.

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