Shelly's Recipe

MEXICAN MEATBALLS

Category: Meatballs

1 lb finely ground lean beef
1 cup Italian-seasoned bread crumbs
1 egg, beaten
3/4 cup half-and-half
1 small onion, minced
1 tbsp butter
2 1/2 tbsp chopped chili chipotle
1/2 tsp crushed oregano
Salt, to taste
Butter, and oil, for frying

Combine all ingredients and mix thoroughly. Shape into 1-inch balls. Heat butter and oil in a heavy skillet. Saute meatballs until browned. Serve from a chafing dish with toothpicks. These freeze well. Thaw and reheat in a covered pan or microwave oven.