SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican-Style Meatballs and Mini Sausages

Makes: 20 servings Yield: 20 appetizer servings
Prep 25 mins Bake 350°F 18 mins Cook 3 hrs  on low or 1 1/2 hours on hig
Mexican-Style Meatballs and Mini Sausages
Ingredients
  • 1  egg
  • 1/4  cup  fine dry bread crumbs
  • 1/4  cup  finely chopped onion
  • 3  garlic, minced
  • 12  ounces  lean ground beef
  • 4  ounces  chorizo (remove casing, if present)
  • 1 16  ounce jar  salsa
  • 1 12  ounce jar  chili sauce
  • 1 16  ounce package  small cooked smoked sausage links
  • 2  tablespoons  snipped fresh cilantro
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)
  • Servings Per Recipe 20,
  • cal. (kcal) 156,
  • Fat, total (g) 10,
  • chol. (mg) 41,
  • sat. fat (g) 4,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 9,
  • sodium (mg) 708,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe