These meatballs are baked then served in a chile cheese sauce seasoned with taco seasoning. They make a nice appetizer served from a chafing dish (buy from Amazon) or slow cooker.

Provide small plates, napkins, and toothpicks, along with tortilla chips on the side.

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Ingredients

• 2 pounds lean ground beef
• 2/3 cup fine dry bread crumbs, garlic flavored or plain
• 1 1/2 teaspoons ground cumin
• 1/4 cup finely minced onion
• 1/3 cup milk
• 3 tablespoons finely chopped parsley
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 16 ounces process cheese spread (Velveeta), cubed
• 1 (4 oz.) can chopped mild green chile peppers
• 1 envelope taco seasoning mix
• 1/3 to 2/3 cup water
• tortilla chips for serving

• Prep Time: 15 minutes
• Cook Time: 50 minutes

• Total Time: 65 minutes
• Yield: 4 Dozen

Preparation

Heat the oven to 350° F. Line a large roasting pan or sheet pan (rimmed) with foil. Place a large cooling rack in the pan.

In a medium bowl, mix ground beef with the  bread crumbs, cumin, onion, milk, parsley, pepper, and egg. Shape into 1-inch meatballs using hands or a cookie scoop. Place them on the rack in the prepared pan.

Bake for 35 to 40 minutes, or until browned and thoroughly cooked. 

Meanwhile, in a large saucepan or saute pan over low heat, combine cheese, chopped green chile peppers with their liquid, taco seasoning mix and 1/2 cup water; stir over low heat until cheese melts, adding a little more water if too thick.

Add the meatballs to the cheese sauce and simmer until meatballs are heated through, stirring occasionally.

Serve warm from chafing dish or crockpot along with tortilla chips. 

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