1 (16 ounce) can chili meatball mix
1 (16 ounce) can meat loaf
1 tablespoon chili powder
1 teaspoon dried parsley
1 tablespoon minced onion
1 tablespoon dried marjoram
1 tablespoon dried basil
1 black pepper
2 tablespoons taco seasoning-shredded cheese
2 (10 ounce) cans condensed cream of chicken soup
3 tablespoons mayonnaise
2 tablespoons tomato paste
1 tablespoon vegetable oil
1 (14.5 ounce) can whole kernel corn
2 tablespoons shredded mozzarella cheese
In a medium bowl, mix chili meatball mix, meat loaf, chili powder, parsley, onion, marjoram, basil, pepper, taco seasoning and cheese. Shape mixture into 1-inch balls.
Heat oil in a large skillet over medium-high heat. When oil is hot, spread meatballs on four lightly greased, nonstick skillet-size baking pans.
Bake 15 to 20 minutes in the preheated oven, until internal meat temperature reaches 145 degrees F (63 degrees C).