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Makes 8 servings, 1/8 recipe (149 g) each.
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Prepare using Cracker Barrel Shredded Tex Mex Cheese and substituting 1/4 cup salsa for the barbecue sauce.
Use moistened hands to shape the meatballs.
Place cooled cooked meatballs in single layer in freezer-weight resealable plastic bag. Lay bag flat on baking sheet, then freeze until meatballs are firm. (Meatballs will freeze individually for easy separation when ready to use.) Filled bag can then be removed from the baking sheet and stored in freezer up to 2 months. Thaw in refrigerator several hours or overnight before using as directed.
* 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.