MEATBALLS IN SALSA RECIPE – FOOD.COM
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 1 hours
Yield: 5 serving(s)
|1 (16 ounce) jar prepared hot salsa|
|1 (8 ounce) can tomato sauce|
|1 lb ground sirloin (or lean ground beef)|
|1/2 lb ground pork|
|1 egg, beaten|
|1/2 teaspoon dried thyme|
|1 teaspoon garlic salt (I use fresh minced garlic and salt, but this is the original recipe)|
|2 tablespoons prepared steak sauce (like A1)|
|1 tablespoon vinegar|
|1 tablespoon prepared mustard|
- Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat.
- Mix the remaining ingredients together with your hands until thoroughly combined.
- Form the mixture into 20 1-inch balls.
- Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes.
- Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes.
- Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.
Calories 388.6, FatContent 24.4, SaturatedFatContent 9.3, CholesterolContent 145.8, SodiumContent 917.1, CarbohydrateContent 9.5, FiberContent 2.3, SugarContent 4.9, ProteinContent 32.4
SALSA TURKEY MEATBALLS RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 1 hours 0 minutes
Prep time: 20 minutes
|1 pound ground turkey|
|1/2 cup Progresso™ plain bread crumbs|
|3 tablespoons milk|
|1/2 teaspoon salt|
|1/2 teaspoon Worcestershire sauce|
|1/4 teaspoon pepper|
|1 small onion, chopped (1/4 cup)|
|1 jar (16 ounces) Old El Paso™ Thick ‘n Chunky salsa|
|2 medium green onions, thinly sliced|
- Heat oven to 400°F. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs.
- Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.
- In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.
Calories 270 , CarbohydrateContent 20 g, CholesterolContent 130 mg, FatContent 0 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1000 mg
CRISPY SHEET-PAN MEATBALLS WITH SALSA VERDE RECIPE | BON APPÉTIT
Provided by: Lauren Schaefer
Yield: 4 servings
|2 garlic cloves, divided|
|2 cups packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided|
|3 Tbsp. drained capers|
|¼ cup walnuts|
|1 large egg|
|1 Tbsp. paprika|
|2 tsp. kosher salt, plus more|
|3 Tbsp. plus ½ cup extra-virgin olive oil, divided|
|1 cup panko (Japanese breadcrumbs)|
|1 lb. ground beef (20% fat)|
|Freshly ground black pepper|
- Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.)
- Finely chop 2 cups mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl.
- Finely chop 3 Tbsp. capers. Transfer 2 Tbsp. capers to medium bowl, then transfer remaining 1 Tbsp. capers to small bowl. Chop ¼ cup walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish.
- Whisk in 1 egg, 1 Tbsp. paprika, 2 tsp. salt, and 1 Tbsp. oil to bowl with walnuts.
- Using clean hands, mix 1 cup panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked!
- Drizzle 2 Tbsp. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan.
- Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle.
- While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ cup oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy.
- Transfer meatballs to a platter, and serve with salsa verde alongside.
GRILLED MEXICAN-SPICED MEATBALLS WITH FRESH SALSA | RECIPES | WW …
Provided by: WEIGHTWATCHERS.COM
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 4 servings
|4 spray(s) Cooking spray|
|1 pound(s) Uncooked 93% lean ground beef|
|1.5 pouch(es) WW Sea salt tortilla chips crunchy snack crushed, about 1 oz (28g) total|
|4 small Uncooked scallion(s) chopped|
|1 cup(s) Cilantro chopped, divided|
|2 tsp Chipotle chili powder|
|1 tsp Ground cumin|
|0.75 tsp Table salt plus extra for seasoning|
|4 cup(s) Grape tomatoes halved|
|2 cup(s) Yellow pepper(s) coarsely chopped|
|1 cup(s), minced Uncooked red onion(s)|
|1 cup(s) Fat free salsa|
|0.5 cup(s) Plain fat free Greek yogurt|
|4 tsp Fresh lime juice|
- Coat a grill or grill pan with cooking spray and preheat to medium-high.
- Meanwhile, in a medium bowl, combine the beef,
tortilla chips, scallions, ¼ cup cilantro, chili
powder, cumin, and ¾ tsp salt. Form the beef mixture into
16 meatballs. Thread 4 meatballs onto 1 sturdy
skewer (flat skewers work best to prevent
spinning around). Or hold 2 skewers parallel and
thread 4 meatballs onto both skewers (for easy
flipping). Repeat with the remaining meatballs.
- Grill the meatballs, rotating occasionally, until
evenly browned and cooked through, about
- Meanwhile, in a large bowl, combine the tomatoes,
bell peppers, onion, salsa, yogurt, lime juice, and
remaining ¾ cup cilantro and season with salt
(if using). Serve meatballs with salsa.
- Serving size: 4 meatballs and 1¼ cups salsa
Calories 275 kcal
SLOW-COOKER CHEESE-FILLED SALSA MEATBALLS – MY FOOD AND FAMILY
Provided by: My Food and Family
Total time: 3 hours 30 minutes
Prep time: 30 minutes
Cook time: 3 hours
Yield: 24 servings
|1 cup TACO BELL® Thick & Chunky Mild Salsa, divided|
|1/2 tsp. <u>each</u> ground chili powder, ground cumin and garlic powder|
|1 lb. extra-lean ground beef|
|1/4 cup dry bread crumbs|
|4 oz. (1/2 of 8-oz. pkg.) KRAFT Pepper Jack Cheese, cut into 24 cubes|
|1 can (8 oz.) tomato sauce|
- Mix 1/2 cup salsa and seasonings in large bowl until blended. Add meat, bread crumbs and egg; mix just until blended. Shape into 24 (1-inch) meatballs.
- Press 1 cheese cube into center of each meatball, pressing meat mixture around cheese to completely enclose cheese. Place in slow cooker sprayed with cooking spray. Mix tomato sauce and remaining salsa until blended. Pour over meatballs; cover with lid.
- Cook on LOW 3 to 4 hours (or on HIGH 1-1/2 hours) or until meatballs are done (160ºF).
Calories 60, FatContent 2.5 g, SaturatedFatContent 1.5 g, TransFatContent 0 g, CholesterolContent 25 mg, SodiumContent 170 mg, CarbohydrateContent 2 g, FiberContent 0 g, SugarContent 1 g, ProteinContent 5 g