Mexican Meatballs (Serves 2)
Dec 15, 2006 18:06:59 GMT -8
Post by jjg on Dec 15, 2006 18:06:59 GMT -8
Mexican Meatballs (Serves 2)
½ pound ground beef
1 small onion, chopped (1/4 cup)
1 small egg
2 tablespoons dry whole wheat bread crumbs
2 tablespoons milk
½ teaspoon cumin
¼ teaspoon oregano
salt and pepper to taste
¾ cup salsa
thinly sliced green onions, as garnish
Pre-heat oven to 400 degrees. In a mixing bowl, “smush” together all ingredients, except salsa and green onions. Shape into about 10 meatballs. Place meatballs in an un-greased 8 x 8 inch baking dish. Bake, uncovered, for about 25 minutes, or until no longer pink in the center. Drain on paper towels to absorb grease. Just before serving, heat meatballs with the salsa in a sauce pan until salsa is hot. Sprinkle with green onions.
Nutrition per serving: 304 calories; 16 g total fat, 26 g protein; 3 g dietary fiber; 13 g carbohydrate; 119 mg cholesterol; 691 mg sodium.
Exchanges: ½ starch; 3 ½ lean meat; 1 ½ vegetable, 1 fat
Serving suggestions: Serve on a bed of spaghetti squash with steamed broccoli on the side.
½ pound ground beef
1 small onion, chopped (1/4 cup)
1 small egg
2 tablespoons dry whole wheat bread crumbs
2 tablespoons milk
½ teaspoon cumin
¼ teaspoon oregano
salt and pepper to taste
¾ cup salsa
thinly sliced green onions, as garnish
Pre-heat oven to 400 degrees. In a mixing bowl, “smush” together all ingredients, except salsa and green onions. Shape into about 10 meatballs. Place meatballs in an un-greased 8 x 8 inch baking dish. Bake, uncovered, for about 25 minutes, or until no longer pink in the center. Drain on paper towels to absorb grease. Just before serving, heat meatballs with the salsa in a sauce pan until salsa is hot. Sprinkle with green onions.
Nutrition per serving: 304 calories; 16 g total fat, 26 g protein; 3 g dietary fiber; 13 g carbohydrate; 119 mg cholesterol; 691 mg sodium.
Exchanges: ½ starch; 3 ½ lean meat; 1 ½ vegetable, 1 fat
Serving suggestions: Serve on a bed of spaghetti squash with steamed broccoli on the side.