Mexican-Style Meatballs and Mini Sausages
- 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.
- 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.
- 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