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Mexican-Style Meatballs and Mini Sausages

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  • Makes: 20 servings
  • Yields: 20 appetizer servings
  • Prep: 25 mins
  • Bake: 18 mins 350°F
  • Cook: 3 hrs on low or 1 1/2 hours on hig

Mexican-Style Meatballs and Mini Sausages

Directions

  1. Preheat oven to 350 degrees F. In a medium mixing bowl, beat egg with a fork; stir in bread crumbs, onion, and garlic. Add ground beef and chorizo; mix well. Shape into about 38 1-inch meatballs.
  2. Place meatballs in 15x10x1-inch baking pan. Bake about 18 minutes or until meatballs are cooked through. Drain off fat. Pat dry with paper towels.
  3. In a 3 1/2- or 4-quart slow cooker, stir together salsa and chili sauce. Stir in baked meatballs and smoked sausage links. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Sprinkle with cilantro before serving. Serve with decorative wooden picks.

Nutrition Facts (Mexican-Style Meatballs and Mini Sausages)

  • Per serving:
  • 156 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 41 mg chol.,
  • 708 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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