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Source: The Star Of Texas Cookbook

Mexican Meatballs
A very spicy appetizer!
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Serves: 80 or 90 meatballs
Prep Time: 8 minutes
Cook Time: 10 minutes
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1 pound finely ground lean beef
1 cup Italian-seasoned bread crumbs
1 egg, beaten
3/4 cup half-and-half
1 small onion, minced
1 tablespoon butter
2 1/2 tablespoons chopped chili chipotle
1/2 teaspoon crushed oregano
salt, to taste
butter, and oil, for frying

Combine all ingredients and mix thoroughly. Shape
into 1-inch balls. Heat butter and oil in a heavy
skillet. Saute meatballs until browned. Serve
from a chafing dish with toothpicks. These freeze
well. Thaw and reheat in a covered pan or
microwave oven.

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