Instructions: Heat oven to 400. Mix all ingredients except salsa. Shape into thirty 1 inch balls. Place in ungreased retangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center; drain. (To serve immediately, heat meatballs and salsa in 2 quart saucepan until salsa is hot. Sprinkle with thinly sliced green onions if desired.)

Place meatballs in single layer on ungreased cookie sheet. Freeze uncovered about 1 hour or until firm. Store tightly sealed in heavy-duty plastic food-storage bag or freezer container up to 2 months.

About 25 minutes before serving, place salsa and frozen meatballs in 2-quart saucepan. Heat to boiling, sirring occasionally: reduce heat.

Cover and simmer about 20 minutes or until meatballs are hot. Sprinkle with green onions. Serve with wooden or plastic picks.

NOTES : Extra Lean Ground beef may be used but the nutritional analysis

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