What You'll Need
2 1/2 pounds ground beef or ground meat loaf mix (beef, pork, veal)
6 tablespoons dry bread crumbs
1/4 cup milk
1 teaspoon garlic powder
4 green onions, chopped (about 1/2 cup)
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons olive oil or vegetable oil
2 jars (16 ounces each ) Pace® Picante Sauce
Thoroughly mix the beef, bread crumbs, milk, eggs, garlic powder, green onions and 2 tablespoons cheese in a large bowl. Shape the mixture firmly into 30 (1 1/2-inch) meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook in batches until they're well browned on all sides. Pour off any fat.
Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the meatballs are cooked through. Stir in the remaining cheese and cook for 1 minute or until the cheese is melted. Sprinkle with additional chopped green onions, if desired. Serve the meatballs with toothpicks.