mini beef albondigas
Albondigas are Mexican-style meatballs made with crackers instead of breadcrumbs. Served with a spicy chipotle sauce. Delicious!
- 1 pound Ground Beef
- 1/4 cup soft whole wheat bread crumbs
- 1 large egg, slightly beaten
- 4 tablespoons chopped fresh cilantro, divided
- 2 tablespoons water
- 1 teaspoon ground chipotle chile powder, divided
- 1/2 teaspoon salt
- 1 can (15 ounce) tomato sauce
- OPTIONAL : chopped fresh cilantro
- Combine Ground Beef, bread crumbs, egg, 2 tablespoons cilantro, 1/2 teaspoon chipotle chili powder and 1/2 teaspoon salt in large bowl, mixing lightly but thoroughly. Shape into 24 one-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 8 minutes or until browned on all sides.
- Add tomato sauce, remaining 2 tablespoons cilantro and remaining 1/2 teaspoon chipotle chili powder; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes, stirring once.
Cook's 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.
- Serve meatballs on skewers or on platter with toothpicks. Sprinkle with cilantro, if desired.
Nutrition information per serving: 95 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 41 mg cholesterol; 324 mg sodium; 3 g carbohydrate; 0.7 g fiber; 9 g protein; 2.9 mg niacin; 0.2 mg vitamin B6; 0.9 mcg vitamin B12; 1.3 mg iron; 8.1 mcg selenium; 2.0 mg zinc; 39.1 mg choline.
This recipe is a good source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc.