Merry Meatballs

Ground beef and salsa team up to create a jazzy new meatball appetizer! ...MORE + LESS -

1 lb (500 g) lean ground beef

1/2 cup (125 mL) chopped onion

1 egg

1/3 cup (75 mL) plain bread crumbs

1/4 cup (50 mL) milk

1/4 tsp (1 mL) salt

1/8 tsp (.5 mL) pepper

1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa

2 green onions, thinly sliced, if desired

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1

Heat oven to 400°F (200°C). In medium bowl, mix all the ingredients except salsa and green onions. Shape into thirty 1-inch (2.5 cm) balls. Place in ungreased 9x13-inch (23x33 cm) rectangular baking pan.
2

Bake uncovered about 15 minutes or until no longer pink in centre.
3

In 2-qt (2 L) saucepan, heat salsa and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions if desired. Serve hot.

Tip: Turn the heat intensity up or down by choosing mild, medium or hot Old El Paso* Thick N'Chunky Salsa.Make the meatballs up to 2 hours ahead and keep them warm in a slow cooker on low heat.Variation: Use ground turkey or chicken instead of beef.