| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Mexican |
Cheese, Ground beef, Mexican, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Fresh bread crumbs, 2 |
|
|
Slices |
| 3/4 |
c |
Picante sauce |
| 1/4 |
c |
Onion, minced |
| 2 |
T |
Parsley, minced |
| 1 |
|
Egg |
| 1 |
t |
Salt |
| 2 |
t |
Ground cumin |
| 15 |
oz |
Tomato sauce |
| 1/2 |
lb |
Velvetta, cubed |
| 1 1/2 |
t |
Chili powder |
| 1 |
t |
Ground coriander |
| 1 |
lb |
Angel hair pasta, cooked |
|
|
Drained, hot |
| 1/3 |
c |
Fresh cilantro, chopped |
|
|
opt |
|
|
Picante sauce, additional |
INSTRUCTIONS
Combine beef, bread crumbs, 1/4 cup picante sauce, onion, parsley,
egg, salt and 1/2 tsp cumin; mix well. Shape into 1" balls. Place
meatballs on 15x10" jelly-roll pan. Bake at 350~ for 15 minutes. Drain
off fat. Combine tomato sauce, remaining 1/2 cup picante sauce,
velvetta, chili powder, remaining cumin and coriander in a large
saucepan. Cook over low heat, stirring frequently until cheese is
melted. Add meatballs; simmer until heated through. Spoon over pasta;
sprinkle with cilantro, if desired. Serve with additional picante
sauce. Recipe By : From: Dscollin@aol.Com Date:
Sun, 19 Feb 1995 22:06:15 -0500 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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