Recipe: Chili-Style Meatball Combo (using Easy Square Meatballs)

CHILI-STYLE MEATBALL COMBO

"This three-can chili tastes great without the meatballs, too."

1 recipe Easy Square Meatballs (recipe follows)
1 (16 oz.) can light red kidney beans, rinsed and drained
1 (14 1/2 oz.) can chili-style tomatoes
1 (11 oz.) can whole kernel corn, drained
Shredded Cheddar cheese (optional, for serving)
Sour cream (optional, for serving)

Prepare and bake Easy Square Meatballs as directed in recipe.

Meanwhile, in large saucepan combine beans, tomatoes and corn. Cook over medium heat until hot. Add warm meatballs; heat thoroughly. If desired, garnish each serving with shredded Cheddar cheese and a dollop of sour cream.

EASY SQUARE MEATBALLS
Makes 4 servings

"These square meat "balls" are a snap to add to soups, spaghetti, sandwiches and more. Baking the meatballs in a pan saves you time two ways - by eliminating shaping and the need to hover over them while they're cooking.""

1 lb. ground beef
1 egg, slightly beaten
1/2 cup unseasoned dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion (or 2 tablespoons instant minced onion)
1 tablespoon dried parsley flakes
1/2 teaspoon garlic salt (or salt)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Heat oven to 425 degrees F.

In large bowl, combine all ingredients; mix well.

In ungreased (15x10x1-inch) baking pan, pat meat mixture into a 6-inch square. Cut into 36 squares; do not separate the squares.

Bake at 425 degrees F for 15 to 20 minutes or until meatballs are no longer pink in center. Separate meatballs by cutting apart.

Use the baked meatballs immediately or freeze them on a cookie sheet. Once frozen, divide meatballs into bags or containers and freeze them for up to three months.

Makes 4 servings (1 3/4 cups each)
From: Recipelink.com
Source: Recipe booklet: Meals in Minutes, Pillsbury Classic Cookbooks, September 1995 #175