Shelly's Recipe

*SWEET AND SPICY MEATBALLS II*

Category: Meatballs

1 egg
1 1/3 cup picante or salsa, divided
1/2 cup tortilla chips, finely crushed
1/3 cup green onions, sliced
3/4 tsp salt
1/2 tsp ground cumin
1 clove garlic, minced
1 lb lean ground beef
Oil
1/2 cup apricot preserves
1/4 tsp chili powder

In large bowl, lightly beat egg. Stir in 1/3 cup salsa. Stir in chips, onions, salt, cumin and garlic. Mix well. Mix in ground beef with hands or wooden spoon. Shape into 1 inch meatballs. Lightly coat large skillet with oil. Over medium heat brown meatballs half at a time. Drain, if necessary. Remove all meatballs from skillet.

Combine remaining sauce, preserves and chili powder in skillet. Cook and stir until well blended. Stir in meatballs. Bring to boil. Reduce heat to low, simmer 10 minutes, stirring occasionally. Serve with toothpicks. Makes 32 meatballs.