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Oven-Baked Mexican Meatballs

All You JULY 2007

  • Yield: 4 Servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$1.30

Ingredients

  • 1 pound ground chuck
  • 1 large egg
  • 2 tablespoons tomato paste
  • 1 cup plain bread crumbs
  • 3 cloves garlic, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 2 teaspoons chili powder
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1/2 chipotle chili canned in adobo sauce, seeded and finely chopped
  • 1 (28 oz.) can crushed tomatoes

Preparation

Adjust oven rack to middle position and preheat to 475°F. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.

Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 18g
  • Saturated fat: 6g
  • Protein: 30g
  • Carbohydrate: 30g
  • Fiber: 4g
  • Cholesterol: 126mg
  • Sodium: 966mg
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Oven-Baked Mexican Meatballs recipe

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