Mexican-style meatballs, seasoned with green chiles, are simmered in chunky salsa with black olives and topped with a sprinkling of Monterey Jack cheese.
1 pound lean ground beef
1 (4-ounce) can diced green chiles
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons fine dry bread crumbs
1 large egg
1 (16-ounce) jar prepared chunky salsa
1/4 cup chopped black olives
1/4 cup (1 ounce) shredded Wisconsin Monterey Jack cheese
- In a medium bowl, thoroughly combine ground beef, chiles, onion, garlic, bread crumbs and egg. Shape mixture into 36 (1-inch) meatballs.
- In a large nonstick skillet over medium-high heat, brown the meatballs on all sides.
- In a large saucepan over medium heat, heat salsa and olives to a boil. Gently stir in meatballs; reduce heat, then cover. Simmer for 30 minutes, stirring occasionally.
- To serve, spoon meatballs into serving dish; sprinkle with cheese.
Makes 6 servings.
Tip: Meatballs may be covered and chilled until serving time. Reheat to serving temperature; sprinkle with cheese, then serve.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.