Roasted Tomato Meat Balls

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  • 15 min prep time
  • 35 min total time
  • 12 ingredients
  • 6 servings

Ingredients

Meatballs

1
lb lean (at least 80%) ground beef
1/2
cup Progresso™ plain panko bread crumbs
1
medium onion, finely chopped (1/2 cup)
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
3
cloves garlic, finely chopped
1
egg, beaten

Sauce

1
tablespoon vegetable oil
1/2
cup Progresso™ chicken broth (from 32-oz carton) or water
1
pouch (8 oz) Old El Paso™ Mexican cooking sauce roasted tomato
Cooked white rice, as desired
Fresh cilantro leaves, as desired

Directions

  1. 1 In large bowl, mix meatball ingredients. With wet hands, shape mixture into 18 (1 1/2-inch) balls.
  2. 2 Heat 12-inch nonstick skillet over medium-high heat; add oil. Add meatballs, and cook 5 to 6 minutes, turning frequently to brown evenly. Reduce heat to medium-low; add chicken broth and cooking sauce. Simmer 15 to 20 minutes or until thoroughly cooked and no longer pink in center.
  3. 3 Serve meatballs over rice and garnished with cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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