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Mexican Surprise Party Meatballs

  • prep time: 30 min
  • total time: 1 hr 5 min
  • serves: 25 people
  • calories: 117 1 serving

What's the surprise?  It's a pimento-stuffed olive inside these perfectly seasoned meatballs, served in a warm picante sauce.


  • 2 slices Pepperidge Farm® Large Family White Thin Sliced Calcium Enriched Bread, torn into small pieces
  • 1/2 cup milk
  • 2 pounds lean ground beef
  • 2 egg, beaten
  • 1 small onion, finely chopped (about 1/4 cup)
  • 3 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon ground black pepper
  • 50 pimento-stuffed olives
  • 2 jars (16 ounces each ) Pace® Picante Sauce


  • Step 1

    Place the bread and milk in a large bowl and let the bread absorb the milk. Add the beef, eggs, onion, garlic, parsley and black pepper to the bread mixture and mix thoroughly. Shape the beef mixture firmly into 50 (1-inch) meatballs, placing 1 olive in center of each meatball. Place the meatballs in a 3-quart shallow baking dish.

  • Step 2

    Bake at 350°F. for 25 minutes or until the meatballs are cooked through.

  • Step 3

    Place the meatballs in a 6-quart saucepot. Add the picante sauce and cook over medium heat until the meatball mixture is hot and bubbling. Serve the meatballs with wooden picks.


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  • Mexican Surprise Party Meatballs

    john z.
    May 4, 2007

    This is an awesome recipe!! I put it in my crockpot to heat for a cinco de mayo party and it was a smash!

  • Mexican Surprise Party Meatballs

    June 3, 2006

    The 25 minutes in the oven allow for enough time to clean the kitchen, or cook a side dish.

  • Mexican Surprise Party Meatballs

    May 8, 2006


  • Mexican Surprise Party Meatballs

    April 27, 2006

    I loved the taste of the salsa over the meatballs, but the olives were too much for me. I liked the olive flavor, but in a more subtle way. I suggest only putting olives in half of the meatballs; then it would be a real "surprise."

  • Mexican Surprise Party Meatballs

    April 26, 2006

    Jewish Rye Bread and Queen Size Spanish Olives make this an excellent recipe.

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