Friday, January 28, 2011

Mexican Meatballs

I forgot to take a pic until I'd put the leftovers in tupperware! So the picture stinks...sorry!

  • 1/4 cup masa harina
  • 2 TBSP warm water
  • 1 pound extra lean ground beef
  • 2 TBSP egg beaters (1/2 egg)
  • 2 TBSP garlic powder
  • 1/2 teaspoons seasoning salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can rotel
  • 1 TBSP minced onion
  • 1 TBSP garlic powder
  • 1 teaspoon instant chicken bouillon granules
  • 1/2 teaspoon ground cumin


  1. Combine masa harina with water in a large bowl. Add beef, egg beater, garlic powder, salt, and pepper; mix well. Shape mixture into 1-inch balls. Place in a 15x10x1-inch baking pan coated w/ cooking spray. Bake in a 350 degree F oven for 20 to 25 minutes or until no longer pink.
  2. Meanwhile, in blender or food processor, puree rotel.
  3. Pour rotel in a Dutch oven. Add minced onions, garlic, bouillon granules, and cumin. Bring to boiling; reduce heat. Add cooked meatballs; stir gently to coat. Simmer, uncovered, for 10 minutes.
Makes 4 servings (~5 meatballs each)
Calories 175
Fat 4g
Sat Fat 1.5
Cholesterol 65mg
Sodium 1010mg
Potassium 4mg
Carbs 8.5g
Fiber 1g
Sugars 2g
Protein 26g

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