Salsalita Dip Mix &
Jalapeno Glaze- Dill & Garlic
Salsalita Meat Balls
1 lb Ground Chuck 2 tablespoons Salsalita Dip Mix
½ teaspoon Dijon Mustard ¼ teaspoon salt
¼ teaspoon black pepper ¼ teaspoon garlic powder
¼ teaspoon cinnamon 1 teaspoon Worcestershire sauce
4 tablespoons olive oil 3 tablespoons Jalapeno Glaze- Dill & Garlic
Mix First 8 ingredients well. Shape into 8 to 10 meat balls (or 15 to 16 appetizer sized). Add oil to Dutch oven and heat slightly. Add meatballs and cook, turning every 2 minutes to brown evenly. Cook until brown done. Place meatballs on a paper towel to drain. Drain off most of the oil from the pan, but leave the drippings.
Make a glaze for meatballs by adding Jalapeno Glaze to the drippings in the pan, stir while heating slightly. Drizzle glaze over meatballs and serve.