Mexicali Meatballs Recipes

Steps:

• Heat oven to 425°F.
• Combine salsa and A.1. Mix 1/3 cup with meat, egg and bread crumbs just until blended.
• Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 15 min. or until done (160ºF). Place meatballs in serving dish; add remaining salsa mixture and stir gently to coat.

Steps:

• Combine all meatball ingredients.
• Shape into marble sized balls; set aside.
• In a blender, combine all sauce ingredients and blend for about 2 seconds; then heat the sauce in a heavy pot.
• Gently fold in the meatballs and bring to a boil.
• Reduce heat to low and simmer, uncovered, about 20 minutes or until meat is no longer pink and sauce thickens to desired consistency.
• Serve in a chafing dish with colorful picks.

Steps:

• For meatballs: Make crumbs of crackers.
• Combine crackers, salt, chili powder, pepper flakes, milk, and egg.
• Stir in onions and green pepper.
• Add ground beef and mix well.
• Form into 30-35 meatballs.
• Heat oil in a skillet.
• Add meatballs and fry over medium heat until done.
• Remove from pan.
• Drain grease from pan and wipe out with a paper towel.
• For the sauce: Heat oil in same skillet meatballs were cooked in.
• Saute garlic, onion, and celery until soft.
• Stir in the flour.
• Gradually stir in the beef broth, stirring well.
• Stir in tomato sauce, chili powder, cumin, and pepper.
• Cook until well combined and bubbly.
• Add meatballs.
• Simmer, uncovered, 15-20 minutes, until sauce is a suitable consistency.

Steps:

• 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.