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Mexican Meatballs 2 |
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Serves: 36
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Meatballs 2 recipe on the web!!
Prep Time: Ready in 40 minutes
Carbohydrate Count: 2g per serving
_ ounces jalapeño peppers (5 peppers)
_ pound ground beef
_ egg
___ cup bread crumbs
___ cup heavy cream
___ cup shredded Monterey Jack cheese
_ medium onion, chopped
___ teaspoon salt
___ teaspoon ground black pepper
_ cup salsa, used as a dip
1. Stem chilies, and chop finely to ensure best distribution throughout meat; remove seeds if desired. In a mixing bowl, mix chilies, meat, egg, bread crumbs, heavy cream, cheese, onions, salt and pepper. Shape mixture into meatballs, by the teaspoonful, about 1-inch.
2. Place them on an ungreased baking pan with a lipped side, and bake in a preheated 400° F oven for 15-20 minutes or until cooked through.
3. Serve with salsa (as a dip).
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