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1
recipe Mealmaker Meatballs
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3/4
cup light mayonnaise or salad dressing
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2
- 3
tablespoons snipped fresh cilantro
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1
- 1 1/2
teaspoons chili powder
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6
ciabatta or other hearty buns, split
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4
ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1 cup)
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1/3
cup shredded carrot
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1/3
cup shredded, peeled jicama
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1
- 2
jalapeno chile peppers, seeded and thinly sliced (optional)
1. Prepare and bake Meatballs In a small bowl stir together mayonnaise, cilantro, and chili powder; set aside. Set oven to broil and arrange oven rack 4 inches from heat.
2. Place ciabatta or buns, split side up, on a large baking sheet. Sprinkle cheese on bun bottoms. Broil about 1 minute or until buns are toasted and cheese is melted. Spread cut side of bun tops with mayonnaise mixture. Place hot meatballs on bun bottoms; top with carrot, jicama and, if desired, jalapeno slices. Makes 6 servings.
- Variation Cooking Club Directions:Prepare and bake meatballs. Cool slightly. Divide and transfer to plastic storage or freezer containers for each member. Cover and refrigerate up to 2 days or freeze up to 1 month. If refrigerating meatballs, place mayonnaise mixture, cheese, carrot, jicama, and jalapeno peppers in storage containers. If freezing meatballs, prepare mayonnaise mixture, cheese, carrot, jicama, and jalapeno peppers st serving time.
- Variation Reheating and Serving:Reheating and Serving: Thaw frozen meatballs overnight in the refrigerator, if necessary. Place meatballs on the unheated rack of a broiler pan. Broil 4 inches from the heat about 5 minutes or until heated through, turning once. Assemble as above.
Yield: 24 meatballs
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1
egg, beaten
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1 1/4
cups soft French or Italian bread crumb
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1/4
cup finely chopped onion
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2
cloves garlic, minced
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1
teaspoon dried oregano or dried thyme, crushed
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1/8
teaspoon cayenne pepper or 1/4 teaspoon ground black pepper
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1
pound lean ground beef
Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.Each meatball: 41 cal, 2 g total fat (1 g sat. fat), 21 mg chol., 71 mg sodium, 1 g carbo., 0 g fiber, 4 g pro.
- Note *Note:Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
- Tip Test Kitchen Tip:The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.
- Servings Per Recipe 6,
- Calories 537,
- Protein (gm) 28,
- Carbohydrate (gm) 53,
- Fat, total (gm) 24,
- Cholesterol (mg) 106,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 3,
- Vitamin A (IU) 1118,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 194,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1010,
- Potassium (mg) 198,
- Calcium (DV %) 232,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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8/31/2010 07:37:29 PM Report Abuse