Serves: 40
Total Calories: 31
In a medium bowl, mix beef, potato, egg, chili powder, salt and pepper until well blended.
Shape 1/2 tablespoon of the meat mixture around each olive to make a ball.
Place half of the meatballs in a large skillet over medium-high heat sauté just until browned. Drain off fat remove meatballs and keep warm. Repeat with remaining meatballs. Return all meatballs to skillet.
In a small bowl, mix sauces, beer, green pepper, onion and brown sugar. Pour over meatballs. Over medium-high heat, bring sauce to a boil reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until sauce is thickened. Add corn cobs, if desired, and heat through.
To serve, place meatballs and sauce in a chafingdish serve with wooden picks.
This Mexican Meatballs recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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