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Makes 30 servings, 2 skewers each
Prep: 35 minutes
Cooking: 15 minutes
- Nonstick cooking spray
- 3 pounds lean ground beef
- 2 cups quick oats
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 2 large eggs
- 1/2 cup ketchup
- 2 packets (1.25 ounces each) taco seasoning mix
- 1 teaspoon ground black pepper
- 3 large bell peppers (any color), cut into 60, 1-inch pieces
- 60 4-inch wooden skewers
- Salsa and sour cream (optional)
PREHEAT oven to 350° F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
COMBINE
ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and
black pepper in large bowl until just mixed. Form mixture into 120,
1-inch meatballs. Place on prepared baking sheets.
BAKE for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
THREAD two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
TIPS:
Meatballs can be made and baked ahead of time, refrigerated for up to 3
days or frozen up to 3 months and heated prior to serving.
March Madness Slam Dunk Favorites
Photo and Recipe courtesy of Nestlé