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Source: America's Favorite Food Associations

Mexican Lamb Meatballs
Meatballs can be made ahead and stored in freezer until ready to use.
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Serves: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
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1 pound ground lamb, lean
1/4 teaspoon garlic salt
1/4 cup grated onion
1/4 cup fresh parsley, finely chopped
1 cup salsa
1 can (14.5 ounces) diced tomatoes, with juice
2 tablespoons onion, minced
1 can (4 ounces) green chilies, chopped
2 tablespoons ketchup
1/8 teaspoon cumin
1/8 teaspoon black pepper
1/2 teaspoon salt




In large saucepan, combine tomatoes, 2 tablespoons onion, green chilies, catsup, cumin, pepper and salt; simmer uncovered for 20 minutes. Meanwhile combine ground lamb, garlic salt, 1/4 cup grated onion, parsley, and salsa. Make 1-inch size meatballs for appetizers or 1 1/2-2-inch meatballs for meal use. Bake on cookie sheet in 375-degree oven for 15-20 minutes for small size or 25 minutes for large size. Drain well; add to sauce and simmer uncovered for 15 minutes. For an appetizer, serve hot in chaffing dish or in crockpot.

Notes:
Ingredients # 6-12 are for sauce.

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