*  Exported from  MasterCook II  *

                            Mexicali Meatballs

Recipe By     : Betty Crocker Cooking Today, Fall 1995
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers                       Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Chicken breasts --
                        - skinless, boneless, ground
     1/2  c             Onion (1 md) -- chopped
     1/4  c             Egg -- second nature
     1/3  c             Dry bread crumbs
     1/4  c             Skim milk
     1/4  ts            Salt
     1/8  ts            Pepper
   1 1/2  c             Salsa

Heat oven to 400°F. Mix all ingredients except salsa. Shape into
thirty 1" balls. Place in ungreased retangular pan, 13x9x2". Bake
uncovered about 15 minutes or until no longer pink in center; drain.

To serve immediately, heat meatballs and salsa in 2 qt 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 qt saucepan. Heat to boiling, stirring occasionally:
reduce heat. Cover and simmer about 20 minutes or until meatballs are
hot. Sprinkle with green onions. Serve with wooden or plastic picks.


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