Serves: 40
Total Calories: 32
1. In a medium bowl, mix beef, potato, egg, chili powder, salt and pepper until well blended.
2. Shape 1/2 tablespoon of the meat mixture around each olive to make a ball.
3. 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.
4. 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.
5. To serve, place meatballs and sauce in a chafing dish serve with wooden picks.
This Mexican Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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