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lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
cup Progresso™ plain bread crumbs
cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
medium green onions, thinly sliced (2 tablespoons), if desired
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.
Make the meatballs up to 2 hours ahead, and keep them warm in a slow cooker on Low heat.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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