Mexican-Meatball Tidbits
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | envelope |
red pepper flakes
mix |
*
|
| ½ | cup |
cornmeal
|
|
| 1 ½ | pounds |
ground beef
|
|
| 2 | cups |
tomato juice
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | envelope |
red pepper flakes
mix |
*
|
| 118 | ml |
cornmeal
|
|
| 680.4 | g |
ground beef
|
|
| 473 | ml |
tomato juice
|
|
| 15 | ml |
lemon juice
|
|
Directions
Combine egg, water, salt and 2 tablespoons from package of chili seasoning, mix lightly.
Add cornmeal and ground beef. Shape into small meatballs.
Arrange on ungreased shallow baking sheet.
Bake in 450℉ (230℃). oven 10 to 15 minutes, until done.
Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice.
Add meatballs, heat to simmering.
Keep warm.
Serve with wooden picks.
