Meatballs with Bean Sauce Recipe

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Meatballs with Bean Sauce Recipe

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"Since we like Tex-Mex food so much, I've transformed many of my recipes, including this one, to give them a more ethnic flavor," relates Gloria Warczak of Cedarburg, Wisconsin.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1/2 cup quick-cooking oats
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon fat-free milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 tablespoon olive oil
  • SAUCE:
  • 1/2 cup finely chopped green pepper
  • 2 cups salsa
  • 1/2 cup beef broth
  • 2 tablespoons lime juice
  • 2 tablespoon tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1 teaspoon minced fresh cilantro
  • 1 can (16 ounces) kidney beans, rinse and drained
  • 6 cups hot cooked rice

Directions

In a large bowl, combine the first 10 ingredients. Crumble beef and cheese over mixture and mix well. Shape into 24 balls. In a large nonstick skillet, brown meatballs in oil in small batches over medium heat. Remove meatballs and set aside.
For sauce, add green pepper to skillet; saute for 3 minutes. Stir in the salsa, broth, lime juice, tomato paste, sugar, chili powder and cilantro. Cook and stir over medium heat for 5 minutes. Return meatballs to skillet. Reduce heat; cover and simmer for 15 minutes. Uncover and cook 10 minutes longer or until juices run clear. Stir in beans; heat through. Serve over rice. Yield: 6 servings.
Originally published as Meatballs with Bean Sauce in Light & Tasty December/January 2004, p59

Nutritional Facts

1/2 cup sauce and 3 meatballs with 3/4 cup rice: 449 calories, 13g fat (5g saturated fat), 63mg cholesterol, 558mg sodium, 54g carbohydrate (6g sugars, 4g fiber), 28g protein.

  • 1/2 cup quick-cooking oats
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon fat-free milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 tablespoon olive oil
  • SAUCE:
  • 1/2 cup finely chopped green pepper
  • 2 cups salsa
  • 1/2 cup beef broth
  • 2 tablespoons lime juice
  • 2 tablespoon tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1 teaspoon minced fresh cilantro
  • 1 can (16 ounces) kidney beans, rinse and drained
  • 6 cups hot cooked rice
  1. In a large bowl, combine the first 10 ingredients. Crumble beef and cheese over mixture and mix well. Shape into 24 balls. In a large nonstick skillet, brown meatballs in oil in small batches over medium heat. Remove meatballs and set aside.
  2. For sauce, add green pepper to skillet; saute for 3 minutes. Stir in the salsa, broth, lime juice, tomato paste, sugar, chili powder and cilantro. Cook and stir over medium heat for 5 minutes. Return meatballs to skillet. Reduce heat; cover and simmer for 15 minutes. Uncover and cook 10 minutes longer or until juices run clear. Stir in beans; heat through. Serve over rice. Yield: 6 servings.
Originally published as Meatballs with Bean Sauce in Light & Tasty December/January 2004, p59

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