Sloppy Joe Meatball Minis
- Preheat oven to 350 degrees F. In a large bowl combine egg, 1/4 cup of the onion, the bread crumbs, oregano, and salt. Add beef; mix well.
- Shape meat mixture into 21 meatballs. Place in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, about 25 minutes or until done (160 degrees F).* Drain off fat.
- Meanwhile, in a large saucepan heat the oil over medium heat. Cook the remaining 1/4 cup onion and the sweet pepper in hot oil until tender. Stir in tomato sauce, brown sugar, mustard, chili powder, garlic salt, black pepper, and, if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer 5 minutes. Add meatballs to sauce and heat through.
- Place a baby spinach leaf on each roll bottom. Top each with a meatball and a little sauce. Add roll tops.
From the Test Kitchen
Prepare as directed through step 3. Carefully place meatball mixture in shallow freezer containers. Cool slightly. Cover and freeze for up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat about 10 minutes or until heated through, stirring occasionally. Continue as directed in step 4.
*Test Kitchen Tip:
The internal color of a meatball is not a reliable doneness indicator. A beef meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.
Nutrition Facts (Sloppy Joe Meatball Minis)
- Per serving:
- 113 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 25 mg chol. ,
- 250 mg sodium ,
- 11 g carb. ,
- 1 g fiber ,
- 6 g pro.