Meatballs Con Queso Tuesday, December 4, 2007
1 1/2 lbs lean ground beef
1 1/2 cups fresh bread crumbs
2 tsp ground cumin
1/4 cup minced onion
1/3 cup milk
3 TBSP chopped parsley
1 envelope taco seasoning mix
1/4 tsp pepper
2 TBSP vegetable oil
16 ounces process cheese spread (Velveeta or Cheezy Does It), cubed
1 4 oz can chopped green chile peppers
In medium bowl, mix ground beef, bread crumbs, cumin, onion, milk, parsley, pepper and egg. Shape into 1 inch balls. In a large skillet over medium heat, in hot vegetable oil, brown meatballs, a few at a time. Remove as they brown. Pour off excess fat and wipe skillet clean. Into same skillet over low heat, combine cheese, chopped green chile peppers with their liquid, taco seasoning mix and ½ cup water; stir over low heat until cheese melts, adding a little more water if too thick. Return meatballs to skillet; cover and simmer until meatballs are heated through, stirring occasionally. Serve warm from chafing dish or slow cooker.
Now, let me let you in on a secret. Buy a bag of frozen meat balls. Reheat according to the instructions on the bag using the oven method. While the meat balls are heating, make the cheese sauce exactly as described above. Carefully mix the meat balls into the sauce and turn into a chafing dish or a slow cooker and serve. Do not tell anyone that you heard this from me.