Mexican Meatballs - Albondiguitas

• 5 jalapeno peppers (or other preferred chiles)
• 1 lb lean ground beef
• 1 egg
• 12 cup dry breadcrumbs
• 14 cup milk
• 14 cup monterey jack cheese, shredded
• 1 medium onion, chopped
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• salsa (your choice)
• tortilla (flour or corn) (optional)
• chopped fresh cilantro (optional)
• queso fresco (optional)

1. Stem chiles, and chop finely to ensure best distribution throughout meat; remove seeds if desired.
2. In a mixing bowl, mix chiles, meat, egg, bread crumbs, milk, cheese, onions, salt and pepper.
3. Shape mixture into meatballs, by the teaspoonful, about 1-inch.
4. Place them on an ungreased baking pan with a lipped side, and bake in a preheated 400 degree oven for 15-20 minutes or until cooked through.
5. Serve with salsa (as a dip), or with tortillas, cheese, chopped fresh cilantro, and salsa if desired (in a taco-like fashion).

peppers, lean ground beef, egg, breadcrumbs, milk, cheese, onion, salt, ground black pepper, salsa, tortilla, fresh cilantro, queso fresco

Taken from www.food.com/recipe/mexican-meatballs-albondiguitas-41920 (may not work)