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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A recipe from a Pace Picante cookbook. Ingredients:
2 slices white bread, torn into small pieces |
1/2 cup milk |
2 lbs ground beef |
2 eggs, beaten |
1/2 teaspoon ground black pepper |
1 small onion, finely chopped (about 1/4 cup) |
3 garlic cloves, minced |
1/4 cup fresh parsley, finely chopped |
50 spanish pimento stuffed olives |
32 ounces salsa (pace picante sauce) |
Directions:
1. Put the bread in a large bowl with the milk and let soak until the liquid is absorbed. Add the beef, eggs, black pepper, onion, garlic, and parsley.
2. Thoroughly mix the ingredients. Shape the mixture firmly into 50 (1 inch) meatballs, placing 1 olive in the center of each meatball.
3. Put the meatballs in a 9x13-inch baking dish. Bake at 350°F for 25 minutes or until meatballs are cooked through.
4. Remove the meatballs with a slotted spoon and put in a 4 quart sauce pot. Add the salsa. Cook over medium heat until hot and bubbling. Serve with toothpicks.
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