Mexican Meatballs and Sauce

Dish type
Dinner
Serves
4
Ready in
40 minutes

Ingredients

  • 1 lb. lean ground beef
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups minced fresh parsley, divided
  • 1/2 cup breadcrumbs
  • 1 egg, slightly beaten
  • 1 tbsp. canola oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 tbsp. puréed chipotle in adobo sauce
  • 1 can chopped tomatoes in juice
  • Sauce:

Directions

Prep Time
25 minutes
Cook Time
15 minutes
Ready in
40 minutes
  1. For the meatballs, in a large bowl combine beef, onion, garlic, 1 cup of the parsley, breadcrumbs, and salt and pepper to taste; mix well. Add egg; mix well. Shape into 1-inch balls, and place on a baking sheet. Cover and refrigerate.
  2. For the sauce, heat oil in a Dutch oven over medium heat. Add onion; sauté until softened. Stir in garlic, oregano and chipotle. Stir in tomatoes, mixing well; bring to boiling. Reduce heat; let simmer.
  3. Meanwhile, heat a large nonstick skillet over medium heat. Working in batches, add meatballs; cook about 5 minutes per batch, turning to brown all sides.
  4. Using a slotted spoon, transfer meatballs to sauce, spooning sauce on top. Simmer until meatballs are cooked through (160°F). Sprinkle with remaining 1/2 cup parsley, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 374, Calories Fat , Total Fat 19g, Saturated Fat 6g, Cholesterol 110mg, Sodium 484mg, Carbohydrate 20g, Protein 27g
Serving Size1
Calories374
Calories (fat) extra200
Total Fat19g
Total Fat (extra)31
Saturated Fat6g
Saturated Fat (extra)32
Cholesterol110mg
Cholesterol (extra)37
Sodium484mg
Sodium (extra)20
Potassium423mg
Carbohydrate20g
Carbohydrate (extra)7
Fiber2g
Fiber (extra)9
Protein27g
Omega30g
Vitamin A2184IU
Vitamin A (extra)44
Vitamin C48mg
Vitamin C (extra)81
Iron4mg
Iron (extra)25