Mini Mexican Meatballs
|Onion soup mix||1 1⁄4 Ounce (1 Envelope, Lipton Recipe Secrets, Or Beefy)|
|Ground beef||1 1⁄2 Pound|
|Canned chopped green chilies||4 Ounce, undrained, divided (1 Can)|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Ground cumin||1 Teaspoon|
In medium bowl, combine onion soup mix, ground beef, egg, cornmeal and 1 tablespoon chilies; shape into 1-inch meatballs.
In 12-inch skillet, brown meatballs over medium-high heat; drain.
Add tomatoes, remaining chilies and cumin.
Bring to a boil over high heat; cook 1 minute.
Reduce heat to low and simmer covered 8 minutes or until meatballs are done.