Sunday, April 6, 2008

Mexican Meatballs

This recipe came from Coral Johnson. From the Mrs. Ivy 4th grade cookbook that I edited.

1 ½ lb extra lean ground beef

½ cup chopped onion

1 egg

1/3 cup dry breadcrumbs

¼ cup low fat milk

1 ½ teaspoon cumin

1-teaspoon oregano

Salt and pepper to taste

1 ½ cups salsa

Sliced green onions as garnish

COOKING INSTRUCTIONS:

Pre-heat oven to 400 degrees. In a mixing bowl, smush together all ingredients, except salsa and green onions, using your very clean hands.

Shape into about 24 meatballs. Place meatballs in an ungreased 13x9 inch-baking dish. Bake uncovered about 25 minutes, or until no longer pink in center. Drain on paper towels. Just before serving, heat meatballs with salsa in a saucepan until hot. Sprinkle with green onions.

SERVING SUGGESTIONS

Buttered egg noodles Spaghetti Squash

Steamed Broccoli Refried Beans & Tortillas

NUTRITION (per serving)

350 Calories; 21g fat; 26g protein; 13g carbohydrate; 3g dietary fiber; 126mg Cholesterol; 505mg sodium. Exchanges: 1/2 Grain; 3 ½ Lean Meat; 1 vegetable 2 1/2 Fat.

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