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1. Preheat oven to 375 degrees F. In a large bowl combine eggs, bread crumbs, onion, milk, salt, and black pepper. Add ground chicken and sausage; mix well. Shape mixture into 36 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, for 25 to 30 minutes or until meatballs are cooked through (165 degrees F).** Drain off fat.
2. Transfer meatballs to a 3-1/2- or 4-quart slow cooker. For sauce, in a small bowl stir together 1 cup salsa verde, poblano pepper, broth, cumin, and garlic. Pour sauce over meatballs.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.