Mexican Meatballs

This is one of my stand by recipes that has been a favorite of our family since the boys were little.

You can adjust the spiciness of the dish by using less salsa.

•  2  pounds lean ground beef
• 1 medium onion, chopped fine or grated
• 1 clove garlic, minced
• a small handful of fresh chopped parsley
• 1 package taco seasoning
• 1 egg

1. Mix together all the meatball ingredients in a medium mixing bowl.
2. Line a cookie sheet with parchment paper for easy clean up.
3. Using a small spring loaded ice cream scoop, make meatballs and put them on the cookie sheet.
4. Bake them at 400 for 15 minutes.

 Mexican Meatball Sauce

• 1 can tomato soup
• 1 can mushroom soup
• 1 can full of salsa  (fill one of the emptied soup cans)
• 10 large button mushrooms, sliced
• 1 tablespoon oil
• 2 cups of shredded cheddar or a tex-mex mix

1. In a large oven safe dutch oven, fry the mushrooms in the oil over medium heat until the mushrooms have released their liquid and the mushroom begin to brown.
2. Add the remaining liquid ingredients and bring to a simmer.
3. Add the cheese.
4. Add the meatballs and cover and bake at 350 for one hour.

Serve over rice and have a bowl of tortilla chips to dip into the extra sauce.

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