SWEET AND SPICY TACO MEATBALLS

"Custom-size these meatballs to fit anyone’s appetite. Smaller meatballs become a specialty appetizer."

1 lb. lean ground beef
1/2 cup corn chips, crushed to about 1/3 cup
1/4 cup finely chopped onion
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
1 egg, beaten
1 cup Old El Paso Thick ‘n Chunky Salsa
1/2 cup water
1/4 cup peach preserves

In medium bowl, combine ground beef, crushed corn chips, onion, taco seasoning mix and egg; mix well. Shape mixture into 16 (1 1/2-inch) meatballs.

Spray large nonstick skillet with nonstick cooking spray. Add meatballs; cook over medium-high heat until browned on all sides, turning frequently. Drain if necessary.

Add salsa, water and preserves. Reduce heat to medium-low; cover and cook 15 minutes or until meatballs are thoroughly cooked, stirring and turning meatballs occasionally.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Come and Eat - Great Food for Busy Families, Vol. 3, No. 3, Summer 2001