Mexican Cocktail Meatballs

• Olive oil spray
• 1 pound 96% lean ground beef
• 2 ounces shredded 75% light Cheddar (I used Cabots)
• 1 tablespoon plus 1 teaspoon Mexican seasoning (I used McCormick)
• 1/4 cup mild, medium, or hot red chili enchilada sauce, warmed

1. Preheat the oven to 400F.
2. Lightly mist a large nonstick baking sheet with spray.
3. In a medium bowl, mix the beef, cheese, and seasoning until well combined.
4. Divide the mixture into 24 portions and roll each into a ball about 1 1/2 inches in diameter.
5. Place them on a baking sheet or pan so they dont touch and bake them for 7 to 9 minutes, or until they are no longer pink inside.
6. Transfer the meatballs to a medium serving bowl and pour the sauce over top.
7. Toss and serve immediately.
8. Each (6 meatballs with sauce) serving has:
9. Calories: 166
10. Protein: 27g
11. Carbohydrates: 1g
12. Fat: 6g
13. Saturated Fat: 2g
14. Cholesterol: 65mg
15. Fiber: 0g
16. Sodium: 421mg

olive oil spray, ground beef, enchilada sauce

Taken from www.epicurious.com/recipes/food/views/mexican-cocktail-meatballs-375482 (may not work)