"Hunger is the best sauce in the world."--Cervantes

Little Latin Meatballs Recipe

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This recipe for Little Latin Meatballs, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Wilcox


2 jalapeno chilies
1 pound ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1/4 cup shredded Monterey Jack or cheddar cheese
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

1 can (8 oz.) tomato sauce
1 medium tomato, chopped
2 cloves garlic, finely chopped
2 tablespoons snipped parsley
1 tablespoon vinegar
1/8 teaspoon ground cumin
1/8 teaspoon salt

Remove stems, seeds, and membranes from chilies; chop chilies. Mix chilies, beef, egg, bread crumbs, milk, cheese, onion, salt and pepper. Shape mixture into 1 inch balls. Place meatballs in an ungreased oblong pan 13 x 9 x 2 inches. Cook uncovered in 400 oven until brown, 15 to 20 minutes. Place meatballs in chafing dish to keep warm.

To make salsa: Heat all ingredients in 1 quart saucepan, stirring occasionally, until hot. Pour salsa over meatballs.

Number Of Servings:
Number Of Servings:
36 meatballs




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