Wednesday, November 10, 2010

Mexican Meatballs 4-6 hours

Mexican Meatballs

Why should healthy food be bland and uninteresting when there are so many
easy and delicious ways to prepare it with sparkle and sizzle? This has a
sweetly smoky barbecue flavor, but instead of spending hours scrubbing the
grill, cleanup will be a breeze.
Serves 6 (4 each)

16 ounces extra lean ground turkey or beef
21 small fat-free saltine crackers, made into fine crumbs
1/2 cup frozen whole-kernel corn, thawed
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 teaspoons chili seasoning
13/4 cups (one 15-ounce can) Hunt's Tomato Sauce
1 tablespoon Brown Sugar Twin
1 teaspoon dried parsley flakes

In a large bowl, combine meat, cracker crumbs, corn, green pep­ per, onion,
chili seasoning, and 1/4 cup tomato sauce. Mix well to combine. Form into 24
(l-inch) balls. Evenly arrange meatballs in a large skillet sprayed with
olive oil-flavored cooking spray and brown for 2 to 3 minutes. Place
meatballs in a slow cooker container sprayed with olive oil-flavored cooking
spray. Stir Brown Sugar Twin and parsley flakes into remaining tomato sauce.
Evenly spoon sauce over meatballs. Cover and cook on LOW for 4 to 6 hours.
When serving, evenly spoon sauce over meatballs.

HINTS: 1. A self-seal sandwich bag works great for crushing crackers.

Thaw corn by placing it in a colander and rinsing it under hot water for 30
seconds.

HE: 2 Protein 1 1/2 Vegetable 2/3 Bread 1 Optional Calories
194 Calories 6g Fat 16g Protein 19g Carb 640mg Sodium 2g Fiber
DIABETIC: 2 Meat 1 Vegetable 1 Starch

A Potful of Recipes by JoAnna M. Lund

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