Meatballs with Bean Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 ground beef |
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:
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.
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