1 med. onion, chopped
1 egg
1/3 cup bread crumbs
1/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 jar (12 oz) salsa
2 med. green onions, thinly sliced
Heat oven to 400 degrees. Mix all ingrediants except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased rectangular pan, 13 by 9 by 2 inches. Bake uncovered about 15 minutes or until no longer pink in center.
Place salsa and meatballs in 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or till salsa and meatballs are hot. Sprinkle with green onions. Serve hot with frilled toothpicks.
For Spicy Apricot Meatballs: Subsititue Apricot Sauce for the salsa; omit the green onions.
To make the Apricot Sauce: mix 1 cup apricot preserves, 2/3 cup stir-fry or sweet-and-sour sauce and 1/2 tsp five-spice powder in 2-quart saucepan.
