Mini Beef Albóndigas
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Step 1Combine Ground Beef, bread crumbs, egg, 2 tablespoons cilantro, 1/2 teaspoon chipotle chile powder and 1/2 teaspoon salt in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 8 minutes or until browned on all sides.
Step 2Add tomato sauce, remaining 2 tablespoons cilantro and remaining 1/2 teaspoon chipotle chilepowder; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes, stirring once.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 3Serve meatballs on skewers or on platter with toothpicks. Sprinkle with cilantro, if desired.
Nutrition information per serving, 2 meatballs per serving: 95 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 41 mg Cholesterol; 324 mg Sodium; 3 g Total Carbohydrate; 0.7 g Dietary Fiber; 9 g Protein; 1.3 mg Iron; 2.9 mg NE Niacin; 0.2 mg Vitamin B6; 0.9 mcg Vitamin B12; 2 mg Zinc; 8.1 mcg Selenium; 39.1 mg Choline.
This recipe is an excellent source of Vitamin B12; and a good source of Protein, Niacin, Vitamin B6, Zinc, and Selenium.