Roasted Tomato Meat Balls

Try a new twist on a homemade meatball--this dish comes together quickly for a delicious dinner!

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

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
  • 1 In large bowl, mix meatball ingredients. With wet hands, shape mixture into 18 (1 1/2-inch) balls.
  • 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 Serve meatballs over rice and garnished with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    560mg
    560%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    10%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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