*  Exported from  MasterCook II  *
 
                             Mexicali Meatballs
 
 Recipe By     : Betty Crocker Cooking Today - Fall 95
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Beef
                 Chicken                          Dinner
                 Ground Beef                      Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         Skinless Boneless Chicken Breasts -- ground
      1/2  Cup           Chopped Onion -- 1 medium
      1/4  Cup           Egg - Second Nature
      1/3  Cup           Dry Bread Crumbs
      1/4  Cup           Skim Milk
      1/4  Teaspoon      Salt
      1/8  Teaspoon      Pepper
    1 1/2  Cups          Salsa
 
 Heat oven to 400.  Mix all ingredients except salsa.  Shape into thirty 1 inch
 balls.  Place in ungreased retangular pan, 13x9x2 inches.  Bake uncovered
 about 15 minutes or until no longer pink in center; drain.  (To serve
 immediately, heat meatballs and salsa in 2 quart saucepan until salsa is hot.
 Sprinkle with thinly sliced green onions if desired.)
 
 Place meatballs in single layer on ungreased cookie sheet.  Freeze uncovered
 about 1 hour or until firm.  Store tightly sealed in heavy-duty plastic
 food-storage bag or freezer container up to 2 months.  About 25 minutes before
 serving, place salsa and frozen meatballs in 2-quart saucepan.  Heat to
 boiling, sirring occasionally: reduce heat.  Cover and simmer about 20 minutes
 or until meatballs are hot.  Sprinkle with green onions.  Serve with wooden or
 plastic picks.
 
 Per meatball - Calories 27.1, Fat .8g, %CFF 25.8
 
 NOTES : Extra Lean Ground beef may be used but the nutritional analysis 
 changes to Calories 45.2, Fat 3.1g, %CFF 62.4