2 lbs. ground beef
2/3 c. dry bread crumbs
1/2 c. milk
1/4 c. snipped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
Jalapeno Dip
2 eggs
1 med. onion, chopped
1/4 c. toasted sesame seed
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish

Heat oven to 400 degrees. Mix all ingredients except Jalapeno Dip. Shape ground beef mixture by spoonfuls into 1 1/4-inch balls. (For easy shaping, dip hands in cold water from time to time). Place meatballs in 2 ungreased baking pans, 13 x 9 x 2 inches, or 15 x 10 x 1 inch. Bake uncovered until light brown, about 20 minutes; drain. Serve with Jalapeno Dip.

JALAPENO DIP:

2 Jalapeno chili peppers, drained
2 tbsp. butter
1 (16 oz.) pkg. Velveeta, cubed
1 med. tomato, peeled and chopped

Remove stems, seeds and membrane from peppers; chop peppers. Heat butter in 1-quart saucepan over low heat until melted. Stir in cheese; cook and stir until cheese is melted. Stir peppers and tomato into cheese mixture; heat until tomato is hot.