1. Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. 2. Place mixture on lightly oiled cutting board; pat evenly into 1 inch thick square. 3. Cut into 36 squares with sharp knife; shape each square into a ball. 4. Place meatballs slightly apart in single layer in microwavable container. 5. Cover and cook on HIGH 3 minutes or until meatballs are no longer pink in center. 6. While meatballs are cooking, bring broth and carrot to a boil in covered Dutch oven over high heat. 7. Stir in corn and sherry. 8. Transfer meatballs to broth with slotted spoon. 9. Reduce heat to medium and simmer 3 to 4 minutes or until meatballs are cooked through. ---------------------------------------------------------------------------
Nutrition
Ingredients
