Jaime’s Mexican Meatballs
1 lb. ground meat
1 1oz. package taco seasoning
20 grape tomatoes, cut in half
6 jalapeños, sliced into rounds
1 cup Jaime’s Chile con Queso
Preheat oven to 350. Line a baking dish with foil and spray with cooking spray. In a large bowl, mix the ground meat with the taco seasoning, making sure to distribute evenly. Separate the meat in half, and then into fourths.
Make 9 meatballs with each of the quarter mounds of meat. You should have 36 mini bite sized meatballs. Place on the prepared baking dish and bake for about 15 minutes, or until meatballs are cooked through.
Melt the Jaime’s Queso in a bowl in the microwave, for about 45 seconds, stirring every 15 seconds. Dip the meatballs into the queso. Top each meatball with a jalapeño slice and half of a cherry tomato. Pierce with a toothpick and serve warm.