Fiesta Meatballs Recipe

4 1 2
Fiesta Meatballs Recipe
Fiesta Meatballs Recipe photo by Taste of Home
Publisher Photo

Fiesta Meatballs Recipe

Read Reviews
4 1 2
Publisher Photo
Meet the Cook: My rancher husband is crazy about rice, less so about zucchini. But when I serve this flavorful combination, he comes back for more. We put up hay and have cows and calves, which keeps us pretty busy. We are fortunate to have our daughter and son-in-law here to help so we have time for a few hobbies. -Patricia Archie, Glendo, Wyoming
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 egg
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2-1/2 teaspoons garlic salt, divided
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 cup soft bread crumbs
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups sliced zucchini
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil

Directions

In a large bowl, combine the egg, Worcestershire sauce, onion, celery, 1-1/2 teaspoons garlic salt and pepper. Add beef and mix well. Sprinkle with bread crumbs; mix just until combined. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20 minutes or until meat is no longer pink.
Meanwhile, in a saucepan, combine cornstarch and broth until smooth. Stir in the stewed tomatoes, zucchini, oregano, sugar, basil and remaining garlic salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain meatballs; top with the tomato mixture. Bake 10 minutes longer or until heated through. Yield: 4 servings.
Originally published as Fiesta Meatballs in Country Woman September/October 1999, p33

Nutritional Facts

1 each: 333 calories, 16g fat (6g saturated fat), 128mg cholesterol, 1683mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 27g protein.

  • 1 egg
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2-1/2 teaspoons garlic salt, divided
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 cup soft bread crumbs
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups sliced zucchini
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  1. In a large bowl, combine the egg, Worcestershire sauce, onion, celery, 1-1/2 teaspoons garlic salt and pepper. Add beef and mix well. Sprinkle with bread crumbs; mix just until combined. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20 minutes or until meat is no longer pink.
  2. Meanwhile, in a saucepan, combine cornstarch and broth until smooth. Stir in the stewed tomatoes, zucchini, oregano, sugar, basil and remaining garlic salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain meatballs; top with the tomato mixture. Bake 10 minutes longer or until heated through. Yield: 4 servings.
Originally published as Fiesta Meatballs in Country Woman September/October 1999, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFiesta Meatballs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mary of novi User ID: 4459732 71379
Reviewed Nov. 15, 2012

"Delicious! I used more Stewed Tomatoes (since I only had a large can) and loved it!"

Loading Image