Recipe of Mexicali Meatballs - Food Recipes

--MasterCook II Extracted--

Mexicali Meatballs

Recipe By : Betty Crocker Cooking Today - Fall 95
Serving Size : 30
Preparation Time :0:00
Categories : Appetizers Beef Chicken Dinner Ground Beef Low Fat

Ingredients - Preparation Method:

1 Pound Skinless Boneless Chicken Breasts -- ground 1/2 Cup Chopped Onion -- 1 medium 1/4 Cup Egg - Second Nature 1/3 Cup Dry Bread Crumbs 1/4 Cup Skim Milk 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1 1/2 Cups Salsa Heat oven to 400. Mix all ingredients except salsa. Shape into thirty 1 inch balls. Place in ungreased retangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center; drain. (To serve immediately, heat meatballs and salsa in 2 quart saucepan until salsa is hot. Sprinkle with thinly sliced green onions if desired.) 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, sirring occasionally: reduce heat. Cover and simmer about 20 minutes or until meatballs are hot. Sprinkle with green onions. Serve with wooden or plastic picks. Per meatball - Calories 27.1, Fat .8g, %CFF 25.8 NOTES : Extra Lean Ground beef may be used but the nutritional analysis changes to Calories 45.2, Fat 3.1g, %CFF 62.4