Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Bob Evans Original Recipe sausage |
| 1 \N | Jar; (16 oz.) medium salsa |
| 1¼ cup | Plain bread crumbs |
| 1 \N | Egg |
| 1¼ teaspoon | Sugar |
| ¾ cup | Red bell pepper; diced |
| ¾ cup | Green bell pepper; diced |
| ½ cup | Scallions (green part only); sliced |
| 1½ teaspoon | Ground cumin |
| ¾ teaspoon | Garlic powder |
Preheat oven to 350. In a medium size bowl, add sausage, egg, and 1 cup salsa (8 ounces). Add bread crumbs until mixture starts to firm. Combine mixture with cut vegetables and seasoning. Form into 1½--2" meatballs and place on nonstick cookie sheet. Leave space between meatballs. Bake for 15-20 minutes depending on oven. Serve with remaining salsa in a dish and side container of toothpicks on a try. Makes approximately 24-26 meatballs.
Refrigerate leftovers. Enjoy.
Recipe by: Bob Evans
Posted to MC-Recipe Digest V1 #994 by L979 <L979@...> on Jan 8, 1998