Mexican-Style Meatballs and Mini Sausages
cup fine dry bread crumbs
cup finely chopped onion
ounces lean ground beef
ounces chorizo (remove casing, if present)
16 ounce jar salsa
12 ounce jar chili sauce
16 ounce package small cooked smoked sausage links
tablespoons snipped fresh cilantro
- 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