Every layer of these salsa meatball minis is as tasty as the other. From melty cheese to the chunky salsa, you'll love Salsa-Meatball Appetizers.
What You Need
Original recipe yields 8 servings
12 frozen fully cooked meatballs (1/2 oz. each)
1/4 cup A.1. Thick & Hearty Sauce
1/4 cup TACO BELL® Thick & Chunky Salsa
4 oz. KRAFT Colby & Monterey Jack Cheese, cut into 12 slices
24 RITZ Crackers
12 pimento-stuffed green olives, sliced
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Let's Make It
Heat oven to 350ºF.
Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half.
Place crackers in single layer on baking sheet; top with cheese and meatballs.
Bake 4 to 5 min. or until cheese is melted. Top with olives.
For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.