Mexi Meatballs

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  • Makes: 6 to 8 appetizer servings
  • Prep: 5 mins
  • Bake: 15 mins to 18 mins 350°F

Mexi Meatballs

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Directions

  1. In a medium mixing bowl combine the crumbs, chili sauce, egg, onion, salt, and garlic powder. Add ground beef and mix well. Shape meat mixture into 30 to 32 meatballs. Place the meatballs on a 15-1/2 x 10-1/2 x 1-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until juices are no longer pink. Drain. Serve warm with Creamy Guacamole Sauce or Spicy Chili Sauce. Makes 6 to 8 appetizer servings.

Creamy Guacamole

Directions

  1. Mix mashed avocado, sour cream, lemon juice, grated onion, salt, and chili powder; refrigerate. Stir in bacon, crisp cooked and crumbled. Makes 1-1/2 cups. Nutrition facts per tablespoon: 29 calories, 3g total fat (1g saturated fat), 3mg cholesterol, 38mg sodium, 1g carbohydrates, 0g fiber, 1g protein

Spicy Chili Sauce

Directions

  1. In a medium sauce pan combine bottled chili sauce, onion, vinegar, brown sugar, garlic, dry mustard, bottled hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring often. Serve warm or cool. Makes 1-1/4 cups. Nutrition facts per tablespoon: 14 calories, 0g total fat, 0mg cholesterol, 175mg sodium, 3g carbohydrates, 0g fiber, 0g protein.
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Nutrition Facts (Mexi Meatballs)

  • Per serving:
  • 184 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 83 mg chol. ,
  • 391 mg sodium ,
  • 5 g carb. ,
  • 16 g pro.
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