Mystic Seaport Mexican Meatballs and Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 84 |
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I found this in the Mystic Seaport All Seasons Cookbook and figured I would post for safe keeping. They sound really tasty! They can also be made ahead and frozen (instructions included). Ingredients:
2 cups cornbread, crumbled |
1 (15 ounce) jar salsa (mild or hot, divided) |
1/2 teaspoon salt |
1 1/2 lbs lean ground beef |
1 (8 ounce) can tomato sauce |
1/2 cup monterey jack pepper cheese, shredded |
Directions:
1. MEATBALLS:.
2. Preheat oven to 350.
3. Combine cornbread crumbs, 1/2 c salsa and salt.
4. Add meat and mix well.
5. Shape into 1 balls.
6. Place meatballs on rack in broiler pan.
7. Bake, uncovered, for about 20 minutes or until done.
8. At this point, the meatballs may be frozen or refrigerated until needed. To reheat, cover with foil and warm in oven.
9. SAUCE:.
10. In a small saucepan, heat together tomato sauce and remaining taco sauce.
11. Place cooked meatballs in chafing dish or crock pot; cover with sauce and top with shredded cheese. Keep warm over low heat.
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