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Little Latin Meatballs (Albondiguitas)
2 jalapeņo peppers
1 pound ground beef
1 egg
1/2 cup dry 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
Remove stems, seeds and membranes from peppers; chop peppers. Mix peppers, beef, egg, bread crumbs, milk, cheese, onions, salt and pepper. Shape mixture into 1-inch balls. Place in an ungreased 13 x 9-inch baking dish. Bake uncovered at 400 degrees F until brown, 15 to 20 minutes.
Serve with salsa.
Makes 36 meatballs.
Salsa
1 (8 ounce) can 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
Heat all ingredients.
