| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Beef, Appetizers |
24 |
Servings |
INGREDIENTS
| 1 |
lb |
Bob Evans Original Recipe sausage |
| 1 |
|
Jar; (16 oz.) medium salsa |
| 1 1/4 |
c |
Plain bread crumbs |
| 1 |
|
Egg |
| 1 1/4 |
ts |
Sugar |
| 3/4 |
c |
Red bell pepper; diced |
| 3/4 |
c |
Green bell pepper; diced |
| 1/2 |
c |
Scallions (green part only); sliced |
| 1 1/2 |
ts |
Ground cumin |
| 3/4 |
ts |
Garlic powder |
INSTRUCTIONS
Preheat oven to 350. In a medium size bowl, add sausage, egg, and 1 cup
salsa (8 ounces). Add bread crumbs until mixture starts to firm. Combine
mixture with cut vegetables and seasoning. Form into 1 1/2--2" meatballs
and place on nonstick cookie sheet. Leave space between meatballs. Bake for
15-20 minutes depending on oven. Serve with remaining salsa in a dish and
side container of toothpicks on a try. Makes approximately 24-26 meatballs.
Refrigerate leftovers. Enjoy.
Recipe by: Bob Evans
Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
A Message from our Provider:
“Only with Jesus can you reach your full potential”