Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
egg
1/3
cup Progresso™ plain bread crumbs
1/4
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups Old El Paso™ Thick ’n Chunky salsa (from 16-oz jar)
2
medium green onions, thinly sliced (2 tablespoons), if desired
Preparation
Heat oven to 400°F. In medium bowl, mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased 13x9-inch pan.
Bake uncovered about 15 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
In 2-quart saucepan, heat salsa and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. Serve hot.
