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Chili Meatball II Recipe


1 (16 ounce) can chili meatball mix

1 (16 ounce) can meat loaf

1 tablespoon chili powder

1 teaspoon dried parsley

1 tablespoon minced onion

1 tablespoon dried marjoram

1 tablespoon dried basil

1 black pepper

2 tablespoons taco seasoning-shredded cheese

2 (10 ounce) cans condensed cream of chicken soup

3 tablespoons mayonnaise

2 tablespoons tomato paste

1 tablespoon vegetable oil

1 (14.5 ounce) can whole kernel corn

2 tablespoons shredded mozzarella cheese


In a medium bowl, mix chili meatball mix, meat loaf, chili powder, parsley, onion, marjoram, basil, pepper, taco seasoning and cheese. Shape mixture into 1-inch balls.

Heat oil in a large skillet over medium-high heat. When oil is hot, spread meatballs on four lightly greased, nonstick skillet-size baking pans.

Bake 15 to 20 minutes in the preheated oven, until internal meat temperature reaches 145 degrees F (63 degrees C).


Botty Loo writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly making no changes and these were amazing! My husband complained when they were all gone but he said that they were very easy to make and ate too. Will make this time and time again!