Time 15m Yield 12 servings, 2 topped crackers each Number Of Ingredients 6 Steps:
HEAT oven to 350F. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. PLACE crackers in single layer on baking sheet; top with cheese and meatballs. BAKE 4 to 5 minutes or until cheese is melted. Top with olives. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Special Extra: For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices. Substitute: Prepare using KRAFT 2% Milk Natural Colby & Monterey Jack Cheese. Nutrition Information Per Serving: 130 Calories, 8 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 490 mg Sodium, 8 g Carbohydrate, 1 g Dietary Fiber, 2 g Sugars, 5 g Protein
Time 3h30m Yield 24 servings Number Of Ingredients 7 Steps:
Mix 1/2 cup salsa and seasonings in large bowl until blended. Add meat, bread crumbs and egg; mix just until blended. Shape into 24 (1-inch) meatballs. Press 1 cheese cube into center of each meatball, pressing meat mixture around cheese to completely enclose cheese. Place in slow cooker sprayed with cooking spray. Mix tomato sauce and remaining salsa until blended. Pour over meatballs; cover with lid. Cook on LOW 3 to 4 hours (or on HIGH 1-1/2 hours) or until meatballs are done (160ºF).
Time 4h5m Yield 10 Number Of Ingredients 3 Steps:
Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce. Gently drop meatballs into the sauce. Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F. In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.
Time 1h20m Yield 5 serving(s) Number Of Ingredients 10 Steps:
Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat. Mix the remaining ingredients together with your hands until thoroughly combined. Form the mixture into 20 1-inch balls. Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes. Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes. Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Place all ingredients in a large saucepan or crockpot. Mix thoroughly with large spoon. Simmer 30 minutes stovetop or 2 hours in crockpot on high.
Time 15m Yield 8 servings Number Of Ingredients 6 Steps:
Heat oven to 350ºF. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. Place crackers in single layer on baking sheet; top with cheese and meatballs. Bake 4 to 5 min. or until cheese is melted. Top with olives.
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Mix ground beef, onion, Cheddar cheese, tortilla chips, salsa, egg, and taco seasoning together in a bowl. Form 1-inch balls from the mixture and place into the prepared dish so they aren’t touching. Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Let stand for 5 minutes and serve.
More about “meatballs in salsa recipes”
Time 1h20m Yield Makes about 60 Number Of Ingredients 17 Steps:
Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes. Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.) Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes. Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.
