Follow these steps for perfect results
white bread
torn into small pieces
milk
ground beef
eggs
beaten
ground black pepper
onion
finely chopped
garlic cloves
minced
fresh parsley
finely chopped
spanish pimento stuffed olives
salsa
Tear white bread into small pieces and place in a large bowl.
Add milk to the bread and let soak until the liquid is absorbed.
Add ground beef, beaten eggs, ground black pepper, finely chopped onion, minced garlic, and finely chopped fresh parsley to the bowl.
Thoroughly mix all ingredients together.
Shape the mixture firmly into 50 (1 inch) meatballs.
Place 1 spanish pimento stuffed olive in the center of each meatball.
Put the meatballs in a 9x13-inch baking dish.
Bake at 350°F (175°C) for 25 minutes or until meatballs are cooked through.
Remove the meatballs from the baking dish with a slotted spoon.
Transfer the meatballs to a 4 quart sauce pot.
Add salsa (Pace Picante Sauce) to the pot.
Cook over medium heat until hot and bubbling.
Serve the meatballs with toothpicks.
Expert advice for the best results
For extra flavor, brown the meatballs in a skillet before baking.
Use a cookie scoop to ensure uniform meatball size.
Add a pinch of cumin to the meatball mixture for a more pronounced Southwest flavor.
Everything you need to know before you start
15 minutes
Meatballs can be made ahead of time and refrigerated for up to 24 hours before baking.
Serve on a platter garnished with chopped cilantro.
Serve as an appetizer with toothpicks
Serve over rice or pasta
Serve in slider buns
Pairs well with the spice and savory flavors.
A light and fruity rosé complements the dish without overpowering it.
Discover the story behind this recipe
Fusion of American and Mexican flavors.
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