These meatballs can be kept warn in their salsa: they will stay moist. Chop the jalepeno peppers finely and mix thoroughly into the beef mixture to even out the impact.
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2 Jalepeno Peppers
1 pound ground beef
1 egg
1/2 cup cry bread crumbs
1/4 cup milk
1/4 cup shredded Monterey Jack cheese
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Salsa (below)
Remove stems, seeds and membranesfrom peppers; chop peppers.
Mix peppers, beef, beef, egg, bread crumbs, milk, cheese, onion, salen and peppers.
Shape mixture into 1 inch balls. Place in ungreased pan, 13x9x2 inches.
Bake uncovered in 400 degree oven until brown, 15 to 20 minutes. Serve with Salsa, sprinle chopped parsley on top.
Salsa:
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1 can (8 ounces) tomato sauce
1 medium tomato chopped
2 cloves garlic finely minced
2 tablespoons snipped parsley
1 tablespoon vinegar
1/8 teaspoon ground cumin
1/8 teaspoon salt.
1 comment:
We made this as a Thanksgiving appetizer, increasing it by 1/2. and everyone loved it. The spices are actually pretty mild (which was fine for a traditional Thanksgiving). But, if you want a spicier, more latin flavor, feel free to take a heavier hand with the peppers, and the cumin.
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