Mexican Meatballs
Yield: 4 servings
2 tablespoons olive oil (or less or use Pam)
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
1 pound ground meat (beef, chicken, sausage turkey, turkey sausage, etc)
1/2 cup dry bread crumbs
1 large egg or egg whites
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa
Heat oven to 400° F.
Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.
In a large bowl, combine the meat, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.
Wipe out skillet, add the remaining oil or Pam, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.
If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.
Tip: If you're in the mood for soft tacos, set out light tortillas and shredded low fat cheese with the meatballs. Otherwise simply serve them over brown rice.
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BBQ Meatballs
Yield: 30 servings; 2 meatballs per serving
1 1/2 pound lean ground beef or turkey
1 cup uncooked quick oats
2 medium egg white(s)
1 large onion(s), finely chopped
1 medium garlic clove(s), chopped
1/4 cup parsley, chopped
1 tsp dried oregano
1 1/2 tsp beef bouillon granules
1/2 tsp black pepper
1 1/4 cup barbecue sauce
Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve.
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Beef Meatballs
Yield: 6 servings; 5 meatballs per serving
1-1/2 pounds ground round
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
1/2 cup dry bread crumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Cooking spray
Preheat oven to 400 degrees.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1-1/2-inch) meatballs. Place on a broiler pan coated with cooking spray.
Bake at 400 degrees for 15 minutes or until done.
CALORIES 228; FAT 8.8g; PROTEIN 27.4g; CARB 8.2g; FIBER 0.8g; CHOL 73mg; IRON 3.4mg;SODIUM 370mg; CALC 95mg
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Greek Meatballs
Yield: 4 servings; 8 meatballs per serving
1 pound ground beef or turkey
1/2 pound white button mushrooms, cleaned and finely chopped
1/2 cup fat-free plain yogurt
3 tablespoons chopped fresh mint
1-1/2 teaspoons dried oregano
3/4 teaspoon lemon pepper
3/4 teaspoon salt
Heat oven to 350 degrees F. Line 15 x 11 x 1-inch jelly-roll pan with aluminum foil.
In large bowl, mix together turkey, mushrooms, yogurt, mint, oregano, lemon pepper and salt. Shape into 28 meatballs, using 1 slightly rounded tablespoon for each. Place meatballs on prepared baking sheet.
Bake in 350 degree F oven until browned and internal temperature registers 165 degrees F on instant-read thermometer, about 40 minutes.
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Crockpot Meatballs
1 pound of ground beef
1 pound of ground pork
1 package of Lipton Onion Soup mix
1 onion, chopped
2 cloves of garlic
1 green pepper, chopped
4 mushrooms, sliced
2 eggs
1/2 cup of bread crumbs
1/4 cup of barbecue sauce
Make them into balls then put them in crockpot with spaghtti sauce of your choice, and cook on low all day.
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Porcupine Meatballs (Core)
1 1/2 lbs lean ground beef
1 tsp salt
1/2 cup brown rice
1/2 tsp pepper
1 chopped medium onion
1 can tomato soup
1/2 cup water
Combine meat, rice, onion and seasonings. Shape into small balls and place in baking dish.
Pour the soup and water over the meat balls and bake 1 1/2 hours in a 350 F oven, basting frequently with soup mixture.
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Porcupine Meatballs
Yield: 8 servings
1 c uncooked white rice
1 c water
2/3 c chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 lbs lean ground beef
2 can tomato soup, condensed -- (15oz)
2 cups water
2 teaspoons worcestershire sauce
Combine 1st 7 ingredients. Shape into balls. Brown in oil. Drain. Combine rest of ingredients and pour over meatballs. Reduce heat and simmer 1 hour.
Per Serving: 433 Calories; 25g Fat; 23g Protein; 28g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 975mg Sodium.
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Chili Meatballs with Fiery Sauce
1 lb. lean ground beef
1/2 c. cooked brown rice
1 t. dried parsley
1 t. fennel seeds
1 t. italian seasoning
1 t. garlic powder
1/2 t. red pepper flakes
salt
pepper
Mix this all up, form into balls, put on baking sheet. Cook at 400 until done(15-20 minutes or so).
In a bowl, mix 1/2 c. heinz chili sauce and 1/2-1 t. hot sauce.
When meatballs are done, put in bowl, and pour sauce over top, mix to coat.
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Sour Cream Meat Balls
1-1/2 lbs. very lean ground beef or turkey
8 oz. FF sour cream
1 t. garlic powder
1 t. salt
Preheat oven to 350.
Mix ground beef, garlic powder, salt and half of the sour cream together. Form into balls.
Brown meatballs in skillet and place in baking dish. Spread remaining sour cream on meatballs.
Bake for 30 minutes.
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