*  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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