Post by NancyRogers on Sept 21, 2002 11:51:01 GMT -6
Mexican Meatballs
2 Jalapeño chilies
1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup Monterey Jack or Cheddar cheese (1 ounce), shredded
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1 small onion, finely chopped (about 1/4 cup)
2 cups salsa
Heat oven to 400 degrees F. Remove stems, seeds and membranes from chilies; chop chilies. Mix chilies and remaining ingredients except salsa. Shape mixture into 1-inch balls. Place in un-greased rectangular pan, 13 x 9 x 2-inches. Bake uncovered 15 or 20 minutes or until no longer pink in center.
To serve now, place meatballs in 2-quart saucepan; add salsa. Heat over medium heat, stirring occasionally, until hot. Place meatballs in chafing dish. 12 servings, 3 meatballs each.
To store: Freezer: Place meatballs in labeled airtight 2-quart freezer container. Pour salsa over meatballs. Cover and freeze no longer than 2 months.
To reheat from freezer
Stovetop: About 24 hours before serving, place meatballs in refrigerator to thaw. Dip container into hot water to loosen; remove from container. Heat meatballs in a 2-quart saucepan over medium heat, stirring occasionally, until hot. Place meatballs in chafing dish.
2 Jalapeño chilies
1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup Monterey Jack or Cheddar cheese (1 ounce), shredded
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1 small onion, finely chopped (about 1/4 cup)
2 cups salsa
Heat oven to 400 degrees F. Remove stems, seeds and membranes from chilies; chop chilies. Mix chilies and remaining ingredients except salsa. Shape mixture into 1-inch balls. Place in un-greased rectangular pan, 13 x 9 x 2-inches. Bake uncovered 15 or 20 minutes or until no longer pink in center.
To serve now, place meatballs in 2-quart saucepan; add salsa. Heat over medium heat, stirring occasionally, until hot. Place meatballs in chafing dish. 12 servings, 3 meatballs each.
To store: Freezer: Place meatballs in labeled airtight 2-quart freezer container. Pour salsa over meatballs. Cover and freeze no longer than 2 months.
To reheat from freezer
Stovetop: About 24 hours before serving, place meatballs in refrigerator to thaw. Dip container into hot water to loosen; remove from container. Heat meatballs in a 2-quart saucepan over medium heat, stirring occasionally, until hot. Place meatballs in chafing dish.