Mexican-style meatballs, laced with green chiles, are simmered in a chunky salsa with olives and served with a sprinkling of Monterey Jack cheese.

Mexican Meatballs

1 pound lean ground beef
1 (4-ounce) can green chiles, diced
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

1. In a medium bowl, thoroughly combine ground beef, chiles, onion, garlic, bread crumbs and egg. Shape mixture into 36 (1-inch) meatballs.
2. In a large nonstick skillet over medium-high heat, brown the meatballs on all sides.
3. 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.
4. To serve, spoon meatballs into serving dish; sprinkle with cheese.

Makes 6 servings.

Note: 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.