Mexicali Meatballs

* Exported from MasterCook II *

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

Amount Measure Ingredient -- 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