Serves: 8
Total Calories: 400
1. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, mix bread, catsup, 1 egg and water. Stir in onion soup mix, taco seasoning mix, parsley and garlic powder until well blended. Lightly mix in ground beef. Cover and refrigerate for 1 hour.
2. Preheat oven to 350°. Form mixture into twenty-four meatballs and place in four rows in baking pan.
3. In a small mixer bowl at medium speed, beat 4 eggs until foamy. At low speed, beat in cream and butter. Onto waxed paper, sift soy flour, baking powder and salt. Add all at once to egg mixture and beat at low speed until smooth. Stir in green chilies by hand. Pour evenly over meatballs. Bake for 45 to 50 minutes or until set and browned. Spoon off any accumulated fat before serving.
This Baha's Mexican Batter Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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