Versatile indeed! I only made meatballs, and made two different kinds. For half the batch, I used cotija cheese (Mexican parmesan), and for the second batch I used the parmesan and Italian seasoned breadcrumbs. The salsa keeps the meatballs moist and both batches were very flavorful. I think the Italian batch tasted more specifically flavored. The other batch was more neutral. Not bland, but not "mexican/salsa/southwest" flavored either. I think if I wanted a more ethnic flavor, I'd add more spices (cumin and paprika and chili powder probably) or use a package of taco seasoning per pound of ground beef. For my purposes, both styles I made worked wonderfully. I will definitely be using this recipe again and again to replace store bought meatballs. Made for Freezer Tag March 2008. To freeze: Cook as directed. Flash freeze on a cookie sheet. Store in ziplock bags. To serve: Thaw or use from frozen as directed in any recipe calling for meatballs. Heat from frozen in marinara sauce for meatball subs or spaghetti and meatballs.