Ingredients Jump to Instructions ↓

  1. 2 1/2 lb. ground beef or ground meat loaf mix (beef, pork veal) 6 tbsp. dry bread crumbs 1/4 cup milk 2 eggs 1 tsp. garlic powder 4 green onions, chopped (about 1/2 cup) 1 cup shredded Cheddar cheese (about 4 ounces) 2 tbsp. olive or vegetable oil 2 jars (16 ounces each) Pace® Chunky Salsa

Instructions Jump to Ingredients ↑

  1. Mix the beef, bread crumbs, milk, eggs, garlic powder, green onions and 2 tablespoons cheese thoroughly in a large bowl. Shape firmly into 30 (1 1/2-inch) meatballs.

  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until they're well browned. Pour off any fat.

  3. Stir the salsa in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the meatballs are cooked through. Stir in the remaining cheese and cook for 1 minute or until the cheese is melted. Sprinkle with additional chopped green onions, if desired. Serve with toothpicks.


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