Tex-Mex Chili Meatballs with Zesty Tomato Salsa

• 3 tablespoons vegetable oil
• 1 each onions small, diced,about 1/2 cup
• 1/2 teaspoon chili powder
• 1 pound ground beef lean
• 1 each eggs large
• 1 can green chili peppers mild, drained and chopped
• 1 3/4 cups bread crumbs fresh about 4 slices bread
• 13 cup monterey jack cheese shredded
• 13 cup cheddar cheese mild, shredded
• 3/4 teaspoon salt
• 6 each corn tortillas (6-inch) cut into wedges
• 1 can salsa tomato, zesty
• 1 head lettuce leaves or to taste, optional
• 1 each tomatoes wedges, optional
• 1 tablespoon vegetable oil
• 1 each sweet red bell peppers cored, seeded and diced
• 1 each green bell peppers cored, seeded and diced
• 1 each onions medium, diced
• 1 lClove garlic large, crushed
• 2 each tomatoes large, ripe, diced
• 1/2 teaspoon red hot pepper sauce hot

1. Heat the oven to 400F (200C).
2. In 12 inch skillet, over medium high heat, heat 1tablespoon vegetable oil; add onion and chili powder; cook about 10 minutes, stirring frequently, until onion is tender and coated with chili powder.
3. Remove onion to large bowl; wipe skillet clean.
4. To bowl with onion, add beef, egg, chilies, bread crumbs, 1 tablespoon of each of the cheeses and salt; using hands or wooden spoon, blend well.
5. Shape mixture into 1 1/4 inch balls.
6. In skillet over medium-high heat, heat remaining 2 tablespoon oil; add meat mixture; cook 15 minutes, turning frequently, until well browned on all sides and cooked through.
7. Meanwhile, place tortilla chips in single layer on jelly-roll pan; bake 10 minutes until crisp and golden.
8. Prepare Zesty Tomato Salsa.
9. To serve: Spoon meatballs into center of large serving platter; sprinkle with remaining Monterey Jack and Cheddar cheese.
10. Arrange tomato wedges and lettuce around meatballs if desired.
11. Serve with tortilla chips and salsa.
12. ZESTY TOMATO SALSA: In a saucepan over medium high heat, heat 1 tablespoon vegetable oil; add 1 each red and green bell pepper, cored, seeded and diced (about 2 cups), 1 medium size onion, diced (about 3/4 cup) and 1 large clove garlic, crushed.
13. Cook about 10 minutes, stirring frequently, until tender.
14. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 teaspoon hot red pepper sauce; cook 1 minute longer until heated through.
15. Makes about 1 1/2 cups.

vegetable oil, onions, chili powder, ground beef, eggs, green chili peppers, bread crumbs, cheddar cheese, salt, corn tortillas, salsa tomato, head lettuce, tomatoes, vegetable oil, sweet red bell peppers, green bell peppers, onions, garlic, tomatoes, red hot pepper sauce hot

Taken from recipeland.com/recipe/v/tex-mex-chili-meatballs-zesty-t-39376 (may not work)